Tips & tricks for the most delicious brownies
It took him three years to get them absolutely perfect, but oh my goodness, the brownies by Waldo Weijsenfeld of Waldo Chocolade & Patisserie are delicious. Unbelievably so. We asked him for his tips & tricks for those ultimate fudgy brownies.
No cocoa powder
Waldo: “As always, it all starts with good ingredients: fresh eggs make them extra delicious. Butter and dark chocolate are also essential. Don’t use cocoa powder, as it makes the brownie far too dry. The fats in good chocolate are what give you such a wonderfully gooey brownie.”
Preventing it from becoming a cake
A brownie is actually a kind of failed cake, so you want to prevent it from becoming a cake. Waldo: “To achieve that result, it’s important to use plain flour. Never use self-raising flour, as that will turn it into a chocolate cake.”
Baking is tricky
The trickiest part is the timing, which has to be exactly right. “If you think: my brownies need another three or four minutes, you should actually take them out. Because if you leave them in just a little too long, you’ll simply have a cake again. Then you lose the gooeyness you want in a brownie.”
A tip for the sweet-toothed
Correction, this is the trickiest part: “Don’t eat the brownies immediately.” What?! Why? What self-imposed torture! “Leaving the brownies in the fridge overnight makes them a little firmer. That way, the texture is just right.”
Different flavors
The dark chocolate brownie is of course the classic, but if you want to vary the flavors, Waldo has some tips for that too. “You can basically do whatever you like. Anything is possible. Brownies with cookies, marshmallows, extra pieces of chocolate such as Toblerone, or nuts are absolutely delicious. White chocolate and milk chocolate work well too, but do bear in mind that they need a longer time in the oven.”
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