The secret to perfect brownies, every time

Ever wondered how to achieve fudgy brownies with a crisp, flakey top? Well, let me welcome you to the weird and wonderful world of brownie baking.

Whilst there's much debate over the perfect consistency of a brownie, whether it's cakey, fudgy, intensely chocolatey or simply moist, you'd be to hard pressed to find someone who doesn't like this kind of brownie. With a perfectly fudgy centre, cakey exterior and crisp top layer, prepare to take your brownies to the next level with this super simple step.
Cooling process
What recipes often forget to explain is the cooling process of a brownie. For anyone that's attempted brownies before, you would have seen the recipe step to "allow to cool in tin before removing." While allowing the brownies to cool before removing them from their tin is undoubtedly true, it's how you allow them to cool which will make all the difference. And so, I give you the ice bath.
What you need to know
The trick to a perfectly fudgy centre is placing your fresh-out-of-the-oven brownies into an ice cold bath. The combination of steaming hot brownie mixture with freezing cold temperatures creates a fantastically fudgy consistency in the middle of the brownie while also maintaing a crisp, flakey top. Here's how it goes:

  • Step 1: 2 minutes before your brownie is ready, fill a large baking tray (larger than the one used for the brownies) with 2cm of cold water. If you don't have a large baking tray, you can also use your kitchen sink.

  • Step 2: Add a few handfuls of ice cubes to the tray.

  • Step 3: Once the brownie is ready. remove the tray from the oven and place it into the ice bath, making sure not to spill any water on the brownie mixture.

  • Step 4: 'Allow to cool in tin before removing.'