I was planning to make the Flourless Chocolate Brownie in the morning and serve it as a dessert after dinner in the evening. Is it ok to leave the cooked brownie in the tin, on the counter-top for about 8 hours? What would be the best method for reheating (as I would like to serve it warm) and would I still get that squidgy effect? Should I cut the brownie into squares first before reheating?
Nigella's Flourless Chocolate Brownies With Hot Chocolate Sauce (from NIGELLA EXPRESS) are, like most brownies, best if left to cool and set for a short period of time before they are cut. As they are flourless these brownies are quite delicate so are easier to cut and remove from the tin when they are cool or cold. Put the tin on a wire rack until cool and then it is fine to leave them at room temperature until the evening. When the brownies are completely cold you may like to cover the tin with some clingfilm (plastic wrap) or foil.
It is quite difficult to reheat the brownies in the oven without drying them out slightly, so if you did want to try reheating then the the microwave is probably the easiest option. We have not tried this method so cannot guarantee the results but we suspect that cutting the brownies into squares, putting them on plates and then reheating each one briefly in a microwave would give a warm brownie that is not too cakey in the centre. We would suggest reheating for 20 seconds at full power, then checking the brownie and heating in 10 to 20 second bursts until they are warm all of the way through. If you are not using a disposable aluminium tin then you could line your brownie tin with baking parchment (parchment paper) with parchment coming up and over the longest sides of the tin. You can then use this parchment sling to lift the whole brownie carefully out of the tin and cut it into squares on a board.