I forgot --- for chewy brownies
- Sarah Feb 4, 2012 07:54 PM
For chewy, not cake-like brownies -- more or less eggs? Other tricks?
the recipe I just made called for 4 large eggs and I cup of flour.
so I'd say more eggs and I'd also say brown sugar and a little molassas wouldn't hurt for extra chew
I think underbaking is the key, more than the actual batter. Pull them from the oven when the tops are shiny but the brownies dimple when pressed. I now make brownies in mini-muffin tins - a standard batch makes 24. I am in love with the Ghirardelli dark chocolate brownie boxed mix, which I make with virgin coconut oil, a generous half cup of walnuts added. I bake them for 15 min and turn them out as soon as they are cool enough to handle. The crust is crunchy but the interiors are chewy-fudgy. I think the mini shape promotes more even baking. If you use a standard pan the outer pieces are bound to be more done than the center ones.
greygarious: just printed a "recipe" (loosely used term) for the Ghiradelli mix (which I've never used) and Dove carmel chocolates. Add 1/2 of the brownie mix to the pan, cover w/ Doves, add rest of brownie mix and bake. Supposedly makes a truly oogie-gooie decadent bar. I'll have to track down that Ghiradelli!
The Joy of Cooking, in their "Brownies Cockaigne" recipe, advises that it depends on the pan size you use -- a smaller pan makes cakey brownies, and a larger one makes chewy brownies.
I guess they think if the dough is put in thicker it becomes more cake-like, but I make brownies pretty seldom and have never really experimented with this. Just thought I'd throw it out as another variable.
how funny... with husband out the door I'm back to watching the newest ATK. Chris Kimball is taste testing chocolate via brownies (of all things) < they all look very dry