As the saying goes 'The proof is in the pudding' ... Look at these stunning chocolate brownies! Baked to perfection by my dear friend Pete using the recipe from this blog; with the idyllic backdrop of Toulon, it does make them look pretty tempting to say the least!
Hopefully this snippet will tempt you to bake the Brownies from The Perfect Bake...
p.s. When asked by Pete "Does it matter if I use caster sugar rather than granulated sugar?" My response was not particularly, let me tell you why ...
Brownie Fact: It is the white sugar in Brownies that creates the crackly top too them. Use brown sugar and they won't have quite the same top to them. Some people think, the darker the sugar, the moister the brownie; this is not true, it is the fat in the chocolate and butter that make them moist!
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