Frequently Asked Questions
Can I make this gluten-free?
Yes! You can swap the self-raising flour with a gluten-free self-raising blend. Just make sure it’s one that works well for cakes or brownies, and avoid overmixing the batter.
Can I use milk chocolate instead of dark?
You can, but keep in mind it will make the brownies sweeter and much softer—closer to a cake in texture. If you’re after that rich, fudgy result, stick with 70% dark chocolate. It’s the depth of flavour and firmness that holds the brownie together.
What if I don’t have 70% dark chocolate?
Use the best-quality dark chocolate you have and add ⅓ cup of unsweetened cocoa powder, This helps boost the chocolate flavour and richness.
Can I make this ahead of time?
Yes, in fact it’s even better the next day. Once cooled and topped, store it in the fridge in an airtight container. Let it come to room temperature or warm slightly before serving.
Can I freeze the brownies?
Absolutely. Slice into portions, wrap individually, and freeze for up to one month. Thaw at room temperature or warm gently to serve.
How do I get clean, neat slices?
Use a sharp knife, and wipe it clean between each cut. This gives you neat edges and helps the topping stay intact.
