I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
To shave the chocolate, make sure it is at room temperature then run a speed peeler or vegetable peeler along the edge, over and over to create small curls and shavings.
Brownies are done when a toothpick comes out with a few sticky crumbs on it. They will carry-over bake in the tin.
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