How Brownies Work
Fudgy brownies or cake-like? It’s a matter of choice—but as for us, we like fudgy brownies. What makes them so and how do they work?
If you are willing to do a bit of experimenting, you can tweak the recipe to make your brownies just the way you like them.
To make your brownies more cake-like:
- Increase the amount of flour in your recipe.
- Substitute cocoa for part of the solid chocolate.
- Bake until a toothpick comes out clean.
To make your brownies fudgier:
- Decrease the amount of flour in your recipe.
- Increase the amount of fat by decreasing the amount of cocoa and increasing the solid chocolate. You can also add butter to make your brownies fudgier.
- Take your brownies from the oven when a toothpick comes with just a bit of batter still clinging to it.
To make your brownies crustier (but still with a moist interior):
- Beat the batter vigorously after the eggs are added.
- Lower the temperature to 300 degrees and bake the brownies longer.
To make your brownies less crusty:
- Mix the eggs into the batter gently. Stir only until mixed.
- Bake your brownies at 350 degrees.