Perfect Brownie Texture

John Torode praised Hope's brownie: 'I like the crust on the outside and nice and gooey on the inside.' The perfect chocolate brownie has two essential characteristics: a gooey center and a crackly crisp top. The bake timing is the most critical element—overbaking will result in a dry, cake-like texture instead of the desired fudgy consistency. Brownies should still have a slight wobble in the center when removed from the oven, as they continue cooking from residual heat. The key is finding that sweet spot where the edges are set but the middle remains gloriously gooey. Pull when a toothpick comes out with moist crumbs, not wet batter and not clean.