Fudgy brownies usually emphasize fat and chocolate relative to flour, while cakey versions use more flour or leavening. Mixing method also changes the crumb. Use a recipe designed for the texture you want.
Texture starts with formula
Fudgy brownies usually emphasize fat and chocolate relative to flour, while cakey versions use more flour or leavening. Mixing method also changes the crumb. Use a recipe designed for the texture you want.
Prepare the pan
Line the pan with parchment extending over two sides so cooled bars can lift out. Match the specified dimensions; a smaller pan creates thicker bars and a longer bake, while a larger pan can dry them.
Mix without excess air
Many brownies need only enough mixing to combine ingredients. Vigorous beating after flour is added can produce a tougher, more cake-like result. Dissolving sugar and handling eggs as directed affects the top crust.
Judge doneness carefully
A tester for fudgy brownies may carry moist crumbs rather than emerge completely clean. The centre should not be liquid or slosh when moved. Cooling finishes the set and makes slicing possible.
Cut and store
Cool completely, then use a sharp knife cleaned between cuts. Some dense bars cut more neatly after a short chill. Store according to toppings and fillings; cream cheese, custard and fresh dairy layers require refrigeration.