They are incredibly easy to make, ideal for children and adults alike. There are, however, some tips I would recommend in your quest to achieve the perfect brownie. Firstly, do not overmix. Unlike our light sponge cakes which need maniacal beating in order to aerate, brownies do not need air; that is the secret of their squidgy gooey innards. Also, they should be baked in a square pan, as the original recipe was based on a traditionally square Dutch cake which the Dutch took to New York - then New Amsterdam - in the early 17th century. It is also crucial that you do not overbake the mixture. With sponge cakes, when a skewer is inserted it emerges clean, but with brownies a skewer should come out with a few moist crumbs on it.