“The distinction between cookies and brownies is often blurred, with soft, melt-in the-middle cookies – and light, fluffy, cakey-at-the-edges brownies having become equally popular. The morphing of the two is a culinary travesty: cookies should revel in crunchy-crinkly chewiness, whereas brownies should be unapologetically dense!” says chef and food writer Gurdeep Loyal.
“I want a brownie with a texture so rich it’s like biting into a cold block of butter, with obscenely concentrated cocoa that coats the mouth with its cloying fudginess. These intensely gooey, chocolatey and treacly brownies do all of these things – with the flavour enhancing magic of bitter espresso amplifying the effect.”
