Tan you legend!!!


***My tips. Use GOOD cocoa. I have 4 types of cocoa, cheap cocoa, Cadbury, German Cocoa (which I get from a deli, I find its lighter in colour which is good for red velvet) and Dutch cocoa (which is very dark). I know it sounds crazy but you can taste the difference. Ins Garten always recommends banging the tin on the shelf halfway through. I always do this. For me a good traditional brownie is more fudgey than cakey with a top that crackles easily.

My DH is a brownie lover. And I've made many many recipes before he wouldn't let me make any others and this was the one.

You can swirl with blobs of PB if you like, I've even swirled blobs of cheesecake mix in. But plain is my fave.