Set aside. Grease a 9x13 cake pan or 10x15 bar pan. Pour the brownie batter into the cake pan first. Then, put dollops of the cake mix across the top of the brownie layer.

A Try It Team Member from Palm Harbor cooks with thePerfect Brownie Baking Pan that claims tobake each piece separately so they are flakey and crispy on the outside, but rich and gooey on the inside.

Set aside. Add brownie batter to a 9x13-inch parchment-lined baking dish (8x8-inch pans may be used for thicker brownies). Smooth brownies in pan until even. Top with reserved chocolate pieces.

Leave to cool for 2 minutes. 4. Meanwhile, melt the blonde chocolate in another heatproof bowl over the same pan of hot water. Remove the bowl from the heat then stir through the soured cream.

If you do, the underside of brownie will adhere to the pan until you chisel or soak it off. I can tell you this from sad past experience. If you lack the right skillet for this, don’t fret.