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.