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I forgot --- for chewy brownies

For chewy, not cake-like brownies -- more or less eggs? Other tricks?

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  1. 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

    1. Thanks -- just saw the Perfect Brownie thread -- so wanted to delete this one, but got the dreaded ...timed out message (again).

      1 Reply
      1. re: Sarah

        no problem Sarah.
        I just finished that little tiny bite of the ones just out of the oven.
        enjoy your brownies

      2. 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.

        2 Replies
        1. re: greygarious

          i respectfully disagree on this and am so over this underbaked cake trend. just like with those chocolate lava cakes, i can still taste raw egg.

          1. re: hotoynoodle

            Thank you! May the "underbaked" philosophy PLEASE die! This is one of the major disagreements that I have with ATK, for one thing. There is nothing delicious about half-raw.

        2. 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!

          4 Replies
          1. re: pine time

            There are 6 different varieties of the Ghirardelli mix. Of the 4 available at my supermarket, I much prefer the Dark Chocolate. Richer chocolate flavor than the double or triple, and I'll add my own walnuts.

            1. re: greygarious

              I have 3 'bags' of GDC brownie mix on the top shelf of pantry. I hate to say it but that product is the bom

            2. re: pine time

              Respectfully, might you be looking for candy rather than brownies?

              1. re: sandylc

                Can't imagine that I'd ever turn down brownies or candy! ;)

            3. 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.