Speak to me of Suzy Wong's brownies ...

[ButStillSomehow]

Anyone else who's been around long enough to know about and bake Suzy Wong's amazing brownies? If so, I need your advice please.

I had the brownies down pat, whipping them out of the oven with the requisite cracked top and gooey middle. But I've got a new oven - a fan one - and now when I bake the brownies, the top never cracks 😞. Rather the brownie tin comes out with a solid, baked-looking top, more like a cake. The middle is still squidgy though.

What do I do to get my 'cracked puddle' top and gooey centre back again ? Turn the oven up or down? Bake for a shorter time ? Grateful for your thoughts or experience.

Are you setting your new oven to the same number on the dial as you did when you cooked them in your old oven? Your new oven is almost certainly hotter at the same dial setting as your old one was. If you haven't already reduced the temp by 20deg I'd start there (and apply to all recipes unless the temp states fan). I'd start there and then consider the time (by checking/looking 10 mins from the end and then every couple of mins until done)

My word, are these still spoken of?
From memory, the trick is to take them out of the oven before you feel you really should.
HTH