Baking Tips for Brownies
How to Bake the Perfect Brownie for You!
For the most part, brownie desserts are so easy and quick to make. They require only a few simple ingredients and they bake in one pan for a short period of time. But I find that with brownies you never know what kind you’re going to get! I mean, will it be fudgy, chewy, or cake-like? Well, I recently got a great email from Bakespace.com that explained the tricks to getting the type of brownie texture you’re looking for. Check it out!
WHAT MAKES A BROWNIE A BROWNIE?
While the classic brownie recipe includes just a few ingredients (butter, sugar, chocolate, eggs, and flour), brownies can come in all shapes, sizes and flavors. Here are a few popular varieties:
FUDGE BROWNIES are made with less flour and no leavening (baking powder). Melting the butter rather than creaming it with sugar yields denser, fudgier brownies.
CAKE-LIKE BROWNIES contain less butter and more flour than fudge brownies, as well as a bit of baking powder, to make them softer and lighter. Often the softened butter is creamed with the sugar rather than melted with the chocolate. Many cake-like recipes call for a splash of milk, which also gives brownies a light texture.
CHEWY BROWNIES get their texture by modifying two ingredients: an extra egg (or two) and a combination of different types of chocolate, such as unsweetened and semisweet. Combining these ingredients with a few tablespoons of cocoa powder helps round out the flavor and thicken the texture for a rich, satisfyingly chewy result.
BLONDIES are really butterscotch bars made with brown sugar, butter, and eggs (and usually nuts as well), but no chocolate. Blondies typically have a cake-like texture.