Brownie

The edges should look set, while the centre is still slightly soft. A skewer inserted in the middle should come out with a few moist crumbs, not wet batter; it will firm up as it cools.

Let the brownie cool completely, then use a long, sharp knife warmed in hot water and wiped dry. Clean the blade between cuts to stop crumbs and sticky chocolate dragging through each piece.

Keep brownies in an airtight container at room temperature, away from direct heat, and they should stay moist for about three to four days. Refrigeration can make them firm and dry.

Yes. Wrap cooled pieces individually or stack them with baking parchment between layers in an airtight container, then freeze for up to three months. Thaw at room temperature while still wrapped to help keep them moist.

Serve it with vanilla ice cream, lightly whipped cream or fresh raspberries. The cool, creamy or tart accompaniment balances the brownie’s rich chocolate flavour.

A brownie has more: 467 kcal per 100 g, compared with 405 kcal per 100 g for a brownie cookie.

No. Cocoa and chocolate contain theobromine, which can poison dogs, and some recipes may also contain ingredients such as xylitol that are dangerous to them. Keep brownies out of reach.