Americans have been familiar with brownies since childhood. In Italy these typically square-shaped treats arrived in recent years but, like cupcakes, have been adopted with great enthusiasm. In fact, there is not just one type of brownie, but an entire family of baked treats linked by a method of preparation and presentation. The progenitor, strictly chocolate, has spawned numerous variations that are more or less cocoa-rich, compact, light, crumbly or creamy. Experiments with the texture of the dough opened the door to additions and so a second generation of treats was born, enriched with dried fruit, marshmallows, coconut,puffed rice and more. Frostings and fillings have taken brownies in a new directionincluding layered structures and marbled decorations.
The 32 recipes in this collection prove that there really is a brownie for every taste. The most suitable mold, the right baking, the perfect cut, the right tasting temperature-there is not a detail that has escaped this compendium. £11.40
Author and food stylist, Susie Theodorou, is known for her fresh and natural approach. She has lent her expertise to leading food and lifestyle magazines in North America, Europe, and Australia.
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