Bake at 180°C for about 30 minutes. If you have a digital thermometer, look for a brownie core temperature of 90-92°C. This will ensure your bake is crunchy on the outside and beautifully squidgy on the inside. If you don’t have a thermometer, check the edges of your brownies are shrinking away from the sides of the tin.
Allow to cool in the tin. When cold, cut and transfer to an airtight container where they will keep for as long as you’re able to resist them.
Everybody is looking for something different in their perfect brownie. For me, these are Brownie Nirvana. My work here is done.
We were delighted to be chosen to feature in the new 'Meet the Maker' series, in a short film produced by global website The Culture Trip!
The accompanying article can be found here and you can watch the video below!
This week we were thrilled to receive a portfolio of pictures from the wonderfully talented Naomi Davies. A long admirer of her work, we asked her to draw a selection of our most popular loaves in her inimitable style.
Credit: Naomi Davies (naomidaviesart.co.uk)
It's that time of year again! Ghosts are wailing, witches are wicked-ing, and we're baking up a storm. Read on for our Halloween inspired, (not-so) spooky recipe for pumpkin seed & pine nut bread...
Our workshops are run by award-winning sourdough baker Helen Underwood.