Brownies

For extra moist brownies choose a slightly smaller sheet or use a baking frame.

Reserve some chocolate chunks to fold into the batter later if you want chunky bits in your brownies.

It's best to melt at low heat or in a bain-marie so the chocolate doesn't burn.

Sifting the flour briefly helps to avoid lumps.

The airier the mixture, the finer the crumb will be—yet the brownies remain nicely fudgy.

If the chocolate mixture is too hot it can cook the eggs—make sure it's only lukewarm before adding.

Don't overmix, otherwise the brownies will turn out more cake-like instead of moist.

A slightly damp spatula makes it especially easy to smooth the surface.

For fudgy brownies the center should still feel slightly soft when you take them out; it firms up while cooling.

For clean edges dip the knife in hot water between cuts and wipe it dry.