Brownies are one of the most versatile desserts. Their texture depends on how much chocolate, butter, sugar and flour is in each recipe.
Whisking has an impactful influence on the texture of brownies. Too much whisking creates air pockets which give them a cake-like texture, creating air bubbles between each layer that create air pockets within them and give a light, cake-like finish.
Ingredients
There are various ingredients you can add to a brownie recipe in order to alter its texture and flavor, such as brown sugar which will produce denser, fudgier brownies. Some people also like adding nuts or dried fruit for extra crunch; other popular additions are caramel/toffee pieces or candy like M&Ms.
An essential ingredient in making brownies is flour, cocoa powder and either butter or oil. Plain unbleached flour is ideal; other choices could include whole wheat or spelt. Cocoa selection will play a large role in shaping the texture and taste of brownies; for optimal results use high quality natural Dutch-process cocoa powder.
Many recipes call for leavening agents like baking soda or powder to give the brownies their cake-like texture, however for an irresistibly fudgy brownie try omitting these additives and instead whisk the batter just enough to combine all of its components.
Baking time
Brownies can be easy to make, but baking for an appropriate length of time requires careful consideration. Baking time will depend on both your oven temperature and brownie thickness – for thin brownies this may only take 25-30 minutes while for thicker versions this could take as long as 45-60.
For the perfect brownie, start by melting chocolate and butter in a heatproof bowl over barely simmering water or in the microwave. Next, mix in eggs, sugar, vanilla extract and salt before finally stirring in flour cocoa powder and salt.
Add nuts or chocolate chips to the batter for extra crunch, while milk, semisweet or bittersweet chocolate is best used depending on desired sweetness and depth of flavor.
Temperature
Atmospheric temperature alone cannot determine the perfect texture of brownies; baking time plays an equally important role. Too long and your brownies could become dry and crumbly; too short will lead to undercooking. To ensure they bake perfectly every time, the best way is using a thermometer.
The thermometer can help you avoid some of the most common mistakes made when baking brownies. Oven temperatures vary, so it is a good idea to check on them at least a few minutes prior to their baking time – this way you can remove them before they overbake and lose texture.
At first, begin by melting butter and chocolate together in a heatproof bowl placed over barely simmering water in a pot of barely simmering water. Whisking in sugar, eggs and vanilla extract before stirring in sifted flour, cocoa powder and salt should follow – make sure your pan fits for best results; one that is too large may burn the bottom while one that is too small may cause uneven brownies!
Texture
Brownies are simple to make: just combine ingredients, bake and enjoy! However, there are certain factors that can alter their texture; for a fudgier brownies recipe containing more fat (chocolate and/or butter) and less flour can result in fudgier brownies.
As well as increasing gooeiness by adding fat, using higher quality chocolate will also help. Also, heating the butter-sugar mixture before adding eggs will create that shiny crust on top of a brownie.
Toppings like nuts and/or berries can have a noticeable impact on the texture of a brownie as well, particularly if they release moisture into the batter. But many toppings won’t make an impactful statement about its consistency unless they touch it directly. A toothpick test can also be helpful in determining when brownies are finished baking; if wet crumbs appear on it then additional time in the oven may be required.
