A timeless favourite, chocolate brownies are loved for their rich, fudgy centres and signature crackly tops. While many home bakers find that glossy crust elusive, it is easier to master than you might think.

By following a few simple techniques, you can achieve a perfectly balanced brownie with a picture-perfect finish every time.

Enjoy them chilled for a dense, fudgy bite, or transform them into a luxurious dessert by warming them briefly and adding a scoop of vanilla ice-cream.

Technique of the month: The perfect meringue-like crust

The secret to that iconic glossy, crackly top lies in the aeration of eggs and sugar. Beating them together on high speed for several minutes dissolves the sugar crystals and creates a stable foam.

During baking, this foam rises to the surface to form a delicate, meringue-like crust that shatters perfectly against the fudgy centre. For the best results, use caster sugar – its fine grains dissolve much more effectively than larger granules.

Tips for success

• Quality matters: Use high-quality dark chocolate (at least 60 per cent cocoa). Since this is the primary flavour, the better the chocolate, the richer the brownie.
• Room-temperature eggs: Warm eggs emulsify better and help the sugar dissolve faster during the whipping stage.
• Fold, don’t stir: Once the flour is added, switch to a gentle folding motion. Overworking the batter develops gluten, which can turn a fudgy brownie into a tough, cakey one.
• Trust the wobble: Use an oven thermometer to ensure accuracy. Brownies should be removed while the centre still has a slight wobble; they will continue to firm up as they cool.