RECIPE HALL OF FAME: BROWNIES
Some edible things are so wondrously indulgent that, if they were to disappear, the food world would be bereft. In a new series, we get to the heart of what makes these dishes crave-worthy, and pin down how to achieve texture-flavour perfection. First up is a sweet treat loved by everybody
RECIPE REBECCA WOOLLARD PHOTOGRAPH JONATHAN KENNEDY FOOD STYLING LOTTIE COVELL STYLING LUIS PERAL
How to jazz them up
• Chop 100g each of milk and white chocolate into rough chunks, then stir into the mixture just before pouring it into the tin (step 2). Bake as instructed in the recipe.
• Scatter chopped Munchies, Reese’s Peanut Butter Cups or Maltesers over the mixture in the tin (step 2), then poke the bits into the surface so they’re barely visible. Bake as in the recipe.
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About Delicious Magazine
Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.