A great brownie is all about texture: a crackly top, a dense fudgy centre and edges with just a little chew. Here is how to keep every piece in your box tasting the way it did when it left our oven in Kochi.
Room temperature: up to 3 days
Keep brownies in an airtight container, away from direct sunlight and the stove. In Kochi’s humidity, a sheet of parchment between layers stops the tops from sticking together.
In the fridge: up to a week
Chilling firms brownies up and makes them even fudgier. Wrap them well so they don’t absorb other fridge smells, and let them sit out for 15 minutes before serving.
In the freezer: up to 2 months
- Wrap each piece individually in cling film.
- Place in a freezer bag and press out the air.
- Thaw at room temperature for about an hour.
Tip: warm a brownie for 10 seconds in the microwave and add a scoop of vanilla ice cream. Thank us later.