You now have a lovely rich gloopy batter. Use a spatula to make sure you get all the precious mixture out of the bowl and divide by eye equally into your prepared tins.
To make sure both tins are the same quantity, place each on the scales and even out the mixture with a spoon. If you’re using the disposable tins they are best placed on a flat baking sheet as they can be pretty wobbly. If you’re making two tins, swap the oven position of tins half way through.
You need to bake for approximately 20/30 minutes,start checking the oven after 20 mins as they can easily overcook.
You need the brownies to be slightly cracked on the top and very slightly wobbly in the very center when you wiggle the tin. This will mean they are moist and gooey inside. (if you over cook the mixture it will become more like a cake. It will still be delicious so do not worry, put it down to experience).
There have been quite a few times this has happened to me when I have been distracted.
Once removed from the oven leave the cooked brownie mixture in the tin on a cooling rack until cool. Cut into squares. Then carefully remove using the paper each side to lift the mixture out.
Cooking Tips
Keep in an airtight tin.
I would recommend freezing some when they are cool as they will disappear fast. They defrost quickly. If you’re freezing in the baking tin you wait until they are cool, wrap twice in clingfilm, label and freeze.
To store or freeze in an airtight container place baking paper between layers of brownies otherwise they will stick together.
Greasing the edge of the baking paper and turning it over before you place it into the tin helps. You can replace the above choice of nuts with your own choice of fruit and nuts.
Children seem to prefer milk cooking chocolate but this works really well with dark cooking chocolate for real chocoholics
