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Rachel Allen: Three luscious bakes made for sharing

If you achieve the perfect texture, brownies can be a winning dessert, or a tasty treat to enjoy for elevenses. Rachel Allen shares two chocolate brownie recipes as well as her method for making delicious blondies

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Cheescake brownies. Photo: Tony Gavin

Cheescake brownies. Photo: Tony Gavin

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Cheescake brownies. Photo: Tony Gavin

A chocolate brownie is a fudgy square of deliciousness with just the right amount of goo, and it can beat all when it comes to downright indulgence.

Too cakey if they're overcooked, too saucy if they are undercooked, chocolate brownies need to be baked for just the right amount of time to get that perfect texture. Using a good dark chocolate is key to that intense depth of flavour that a great brownie has. I use chocolate that contains at least 55pc cocoa solids, but if you want a serious cacao kick, try using a chocolate with 70pc or 75pc cocoa solids. Don't scrimp on the sugar when you are making brownies; it's the all-important ingredient for the crisp top layer.

I adore the effect of pale cheesecake swirled through dark, fudgy sponge in the cheesecake brownies, right. The rich chocolate is perfectly complemented by the sweet tang of the cream cheese.