Instructions. Butter and line a 9x9 Silicone mold or glass baking dish, set aside. In a small saucepan over medium heat, combine the sugar, water and chocolate. Gently stir until chocolate is melted and a smooth sauce like texture is reached (about 3-5 min). Set aside to cool.
Instructions. Preheat oven to 180°C/350°F (160°C fan forced). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2). Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.Properly thawed brownies should take around 30 seconds on half power. If you’ve thawed a big batch of brownies, consider heating them in the oven. Heat your brownies at 350°F (170°C) for around 10 to 15 minutes. Keep in mind that your brownies might need more time in the oven if you didn’t thoroughly thaw them earlier on.Set your oven to preheat to 325 degrees Fahrenheit. Using cooking spray or butter, grease a 9×9 inch baking dish. Empty the contents of the baking mix into a large mixing bowl. Add in the wet ingredients. Using a whisk or hand mixer, stir until the ingredients are well blended. Unless, of course, you notice the dreaded burnt edges – then you might want to reduce it a bit. But the main factor is reducing the overall bake time. The goal is 20% to 25% of the overall bake time. For example: if the recipe calls for the treat to bake for around 30 minutes, you will only need to bake it for around 24 minutes.
2 – Keep the Air Away. No matter where you plan on storing your brownies, one of the keys to keeping them fresh is to wrap them tightly. Air is your brownies enemy so any way you can prevent air from touching your brownies is something you should definitely do. Wrapping your brownies in plastic wrap is the best way to keep brownies fresh.1Xp0Y.