Adaptrix
It’s a bit nutty
Add 120 g (4½ oz) roughly chopped
(to about the size of your pinky
fingertip) lightly toasted nuts,
keeping a smattering to sprinkle on
top. Pecans and walnuts are faves
for the mellifluous texture. Avoid
almonds, as they are too jarring
against the soft brownie texture.

Hazelnuts get a hall pass if chopped
to a medium coarseness (half pinky
fingertip) – heads up, they are very,
very good with the Mocha Adaptrix.

It’s a bit fruity
If you are Team Fruit With Chocolate,
press frozen raspberries (fresh
ones will scorch) into the top after
smoothing the batter. During a test
bake, I topped a batch with some
syrupy preserved cumquats (use the
ones from the Walnut la marjolaine
with cumquats, page 193) and it was
mind-bendingly GOOD! Don’t swirl
the fruit through, as it will release its
moisture and can form unpleasantly
squelchy internal pockets.

Mocha
Coffee, more than salt or vanilla, will
elevate the chocolate flavour – I add
this for adults. Add 6 g (⅛ oz) of
instant coffee powder to dissolve
with the hot butter.

The big chill
Score maximum brownie points and
make the batter, then delay the bake.

After smoothing the batter into the
tin, chill overnight – uncovered is
fine. Bake as above – just increase
the time by 10+minutes to allow for
the cold start. Some baking boffins
swear this melds the ingredients
to make a better brownie. I just like
that I can mix, rest and bake for easy
warm brownie joy.

Don’t worry about a small lump of chocolate or two, but any more and you
should set up a double boiler and continue to heat the chocolate/butter a
little further until properly melted.

Scrape the warm chocolate/butter mix into the egg mix and beat
for 5 minutes on speed 5 (medium) – it will look like a fluffy and
flowy chocolate mousse. While it mixes, weigh the flour and cocoa
together and sift into a small bowl. Weigh the salt flakes on top. Chop
the extra-dark chocolate into fine shards and add 130 g (4½ oz) to
a separate bowl. Tear up the cream cheese into small hazelnut-sized
chunks to sit on top of the chocolate. Set aside.

Stop the mixer and tip in the sieved dry ingredients. Beat on speed 2
(above low) for 1 minute until the flour is absorbed. Take the bowl off
the mixer and stir in the chocolate and cream cheese. Some cream
cheese lumps will remain and some will smear through, lightening
the batter slightly – all of this is good. Scrape the batter into the
prepared tin and smooth the top with an offset spatula. Scatter the
remaining extra-dark chocolate on top.

If you find a few too-large nuggets of cream cheese when scraping and
smoothing, massage them into the ideal size with the tip of your offset
spatula.

Bake for 25–30 minutes until the top of the brownie is slightly puffed,
has a noticeable cracked border about 2 cm (¾ in) from the edge
and fine fissures further across the surface. My PST (Perfect Squidge
Temperature) hits at 95°C (205°F), with sticky clumps of mottled
paste (not liquid chocolate).

Bake for 5–10 minutes longer if you want a more cakey brownie (internal
temperature 100°C/210°F). If you want super-gooey filling, cook it for
5–10 minutes less, but you will definitely have to chill before cutting.

Internal temperature taking is genius for brownies – no matter the batter,
recipe or oven, you can always get the squidge right.

Cool at room temperature for around 30 minutes before cutting with
a hot, damp knife, or chill it for a creamy fudge texture.

Cut the square in half and then cut each half into five equal rectangles
(get the ruler out for portioning precision). The first warm bar, with
still-molten chocolate chunks, is one of the greatest kitchen gifts
bestowed upon a home baker.