Cocoa powder helps provide the delicious chewiness that is essential for the brownie’s crust. If you are a bit put off by using cocoa powder, try it and then make up your mind.
You can buy fancy cocoa powders these days but being completely honest, I use ones I can buy in the supermarket which are nothing too fancy.
If you’re stuck, you can use hot chocolate at a push, but I would use this as a last resort.
The chocolate is also needed as it provides the fudgy texture – again essential.
WHICH CHOCOLATE IS BEST TO USE?
Traditionally brownies are made with good quality dark chocolate with a high percentage or cocoa solids.
I can sometimes find this too rich. So what I tend to do is use a mix of milk and dark chocolate. This still makes an incredibly gooey, rich brownie but it is more to my taste.
CUSTOMISE YOUR BROWNIES
Brownies are one of the best bakes to customise.
You can add ingredients to the batter such as nuts if you would like. I would roughly chop 100g and add them when you add the chocolate.
One of the most simple and delicious ways to customise brownies is with your favourite chocolate bar.
Ingredients
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