Brownies

Use melted chocolate and butter, avoid adding too much flour, and stop baking while the centre is still slightly soft. Whisking the eggs and sugar until very pale and fluffy adds air, which makes brownies more cake-like.

For a 20 cm square tin, bake at 160°C fan or 180°C conventional for about 20–25 minutes. A skewer should come out with a few moist crumbs, not clean; the centre firms as the brownies cool.

Once completely cool, keep brownies in an airtight container at room temperature for up to four days. Separate layers with baking parchment so the tops do not stick together.

Yes. Wrap individual squares tightly or pack them in an airtight container, with baking parchment between layers, and freeze for up to three months. Thaw at room temperature, still wrapped, to help prevent them drying out.

Brownies are good with vanilla ice cream, pouring cream or fresh raspberries; a pinch of flaky salt also works well with the chocolate. Warm a square briefly before serving it with ice cream.

For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and leave it to thicken for about 10 minutes before adding it to the batter. The brownies will be denser and less springy than an egg-based batch.

Yes, but cocoa powder is not a direct swap for a bar of chocolate, which also supplies fat and sugar. Use a recipe written for cocoa powder, or the brownies may turn out dry or overly bitter.