Over the years, I’ve experimented with recipes which call for a different balance between the five basic ingredients common to all brownies: chocolate, flour, sugar, fat and eggs. I’ve mixed and matched and got pretty close, yet two things weren’t perfect.
Firstly, the chocolate flavour was sometimes too sour or bitter, or one dimensional and boring. Secondly, I found it difficult to consistently produce the perfect interior. Often, it would be too dry. Other times, it would be too grainy, sticky and pudding like. I wondered why top restaurants are able to consistently get it so right. These are the secrets.