If you prefer your brownies more cakey, try a recipe containing a bit more flour. For the ultimate chocolate hit without being too heavy, you need a good balance of cocoa powder and melted chocolate.

This is our most perfect chocolate brownie recipe. It's everything you want in a brownie – fudgy, dark and chocolatey. Serve these brownies warm with a scoop of vanilla ice cream and you'll ...

Preheat the oven to 170C/150C Fan/Gas 3. Line a 30x20cm/12x8in straight sided brownie tin with foil or non-stick baking parchment. Sieve the flour, cocoa and baking powder together in a bowl and ...

Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin. Melt the chocolate and butter together, then cool slightly. Whisk the eggs until thick, then gradually add the sugar and ...

Bake the brownies for 20-25 minutes. The brownies should still wobble slightly in the middle, as they will continue to cook for a little while when removed from the oven. An over-baked brownie is ...

Grease and line a 20cm/8in square brownie tin with baking paper ... boil them for 1 hour until tender before using as per the recipe. You can also substitute black beans if you can't find carlin ...

Mix well; the mixture will be quite wet. Spoon the brownie batter into the prepared tin and level out the top with a spatula. Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten ...

Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice.

Leave the brownies to cool completely in the tin ... It may taste slightly of coffee, but that's all to the good in this recipe!