If you struggle like me to decide on your favorite brownie texture. Why not try varying the proportions in your brownie to find a texture that you like. That is usually what I do to achieve the kind of brownie I desire when I’m specially craving , something sweet, something chocolatey and something brownie.
So what makes a chewy, fudgey or cakey brownie. It’s pretty simple once you understand the ingredients and the role they play in a recipe. Simple things first. The ingredients used to make a brownie is mostly the same: eggs, sugar, flour, cocoa powder/ chocolate, fat (oil or butter). The outcome of how your brownie taste will depend on how much of each ingredient you add.
Let’s look at how you can get more fudgey, chewy brownies:
1.Add brown sugar ( This helps to increase the moisture content which results in fudgier brownies) Same theory goes for chewy cookies. If you like chewy cookies, add brown sugar, if you like crispy cookies, add castor sugar
3.More eggs, egg yolk = fudgier brownies
4.Bake in a shorter period of time
5.Use melted butter or melted chocolate
To obtain the other cakey brownie, you go the opposite way (decrease moisture content):
1.Add castor sugar instead of brown sugar
2.Add more flour
3.Bake in a longer period of time
4.Contain less butter and usually uses the creaming method to incorporate more air into the batter
5.Use of chemical leaveners such as baking powder/ soda
With that, let me introduce you my all time favourite brownie- the gooey fudgey make me feel good brownie. The added Nutella makes the brownie even more moist and chocolatey. But if you’re looking for a real Nutella hit brownie, this is not the case. This recipe is adapted from Karly from Bunsinmyoven
1 cup sugar
2 large eggs
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
½ tablespoon vanilla extract
3/4 cups all-purpose flour
140g semisweet chocolate, chopped 55%
1) Pre-heat the oven to 350 degrees F / 175 deg Cel.
2) Butter a 8 by 8” Square pan.
3) In a double boiler, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow the mixture to boil.
4) Remove from the heat and stir in the Nutella until well combined.
5) Beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
6) Stir in the flour and Choc until just combined.
7) Spread into prepared pan (batter will be very thick and sticky) and bake for about 25-30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures