Homemade brownies tend, dare I say it, to be little more than raw cakes - with those funny floating flakes of crust on the top and a ring of dubiously chewy batter around the edge. In restaurants (and even supermarkets) they're joyously dense and solid; as nature intended them, if you like. That is how a brownie should be, and that is what this recipe will make.
Brilliant - a proper hit of chocolate. Can't decide whether it's a cake or a chocolate bar. - 06 Apr 2013