Like the perfect pair of jeans, it can be difficult to find the best brownie recipe for you. But brownies set a particularly unique problem: all brownie recipes loves to look the same at first glance. So how do you know what the brownie flavor and texture will be like?
To choose the right brownie recipe for you, you first need to understand the ingredients and how they work.
Understanding the primary ingredients in brownies
TRUE, MOST BROWNIE RECIPES ALL BASICALLY KAVE THE SAME INGREDIENT List in the amount and clownies that are chewy, FUDGY, Cakey, OR Gooe. Here is a breakdown of what each ingredient does in a brownie recipe:
Butter and / or oil: More fat will lead to richer brownies; Less fat will promote a dryer pieces. Because oil has a higher fat percent than butter (and is fluid at room temperature), it makes brownies even more humid; Butter, currently, tastes better. Often when butter is included in a brownie recipe, it's dissolved to encourage legginas.
Sugar: Sugar impacts sweetness, of course, but also affects amerculture: more sugar helps brownies retain moisture, so they. Sugar is also key to a crackly top; Tale melting the sugar, as indicated in many brownie recipes, Included thisZ it to rise to the river from the dough and dry outside at baking.
Cocoa powder and / or melted chocolate: These are the two ways to make brownies chocolate. Because cocoa powder is thirsty for liquid due to his starch contents, using it could lead to a dry brownie if it is not enough fat in the recipe. Cocoa powder also has a stronger “chocolate” flavor as melted chocolate, because it has a higher percentage of cocoa solids. A brownie made with just chocolate tends to be fudger; Some brownies call for unsweetened chocolate for more chocolate flavor, while other use semicweet or bittersweet for more balanced sweetness.
Baking powder: As a chemical jump, baking powder help brownies rise – more baking powder leads to flopher, Eyrien texture, while less baking powder – promotes a dense tissue.
Eggs: Eggs provide fluid and protein (in the egg White) and fats and emulsifiers (in the egg yolk); As a result, eggs support structure and contribute to magical, network content and much more. A higher ratio of eggs can lead to a brownie with kakier tissue because of the structure they provide.
Water or coffee: Not all brownie recipes contain still liquid, but adding it can promote a cocture texture, and using coffee instead of water, instead only deepens the flavors the flavors the chocolate in the brownie.
Flour: The more flour, the kurier a brownie will be; Less flour fears to a fungier brownie with an os-compact pieces. (Because the company brownies typically do not contain a lot of flour, they are an excellent gluten-free bake – in fact, We often Prefer Them with gluten-free flourNo matter your diet.)
Examined brownie recipes using baker's percentage
One useful way to compare recipes is to look at them using Becker's Percentages. This is a ratio that uses the total weight of flour as the CenterPiece: flour is always treated as 100%, and all other ingredients are measured against what flour weight to convert the recipe in the recipe in the recipe in the recipe in the recipe in the recipe in the recipe. To determine the percentages, you divide the weight of each ingredient through the flour, then multiply the result (which is in declusive form) by 100 to envelope it to a percentage. This chart (aka a brownie breakdown) show the different formulas for some of the brownie recipes on our site:
Breaking down every brownie recipe
Photography and eating styling by lies nyly
For a classic fudgy brownie with a crackly top: Fudge Brownies
Tissue: The Brownies Join a Foodgure Of Food Brownie with a subtle cake – as rise (in part thanks to the inclusion of baking powder), for the best of both worlds
Method: Easy; Made by melting the sugar and butter together before mixing the dough, which partially melted the sugar to promote a crackly top
Time: 40 minutes
Bake the brownies if: You want a classic Fudgy Brownie that still retains some structure and has a classic shiny, crackly top
Photography and eating styling by lies nyly
For a super-fast, Foodgi Brownie: Quick and easy brownies
Tissue: A damp, Fajgy pan of brownies with some rise thanks to the small amount of baking powder; The not typically have a sugary top because the sugar is not dissolved in the dough, but including the optional chocolate chips help
Method: Easiest; Made by stirring all ingredients together in one dish by hand
Time: 32 minutes
Bake the brownies if: You want a classic Fudge Brownie with a small rise that takes as little effort as possible, and you don't care about achieving a crackly top
Photography by Kristin Teig; Eat stealing at lies nitty
For a thick, dense, dark chocolate brownie: Deep-Dark Foodgi Brownies
Tissue: A super-dark, moist brownie thanks to the high sugar content and lower amount of cocoa powder; There is no leavenern (such as baking powder) included, contributing to very dense texture. The not typically have a sugary top because the sugar is not dissolved in the dough, but including the optional chocolate chips help
Method: Easiest; Made by stirring all ingredients together in one dish by hand
Time: 45 minutes
Bake the brownies if: You want a tall brick with dense tissue and deep chocolate flavor of the use of Dutch-trial cocoa
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For a fine-grained, damp brownie made in one dish: Speaks brownies
Tissue: Similar to a dense, very humid, fine-grained chocolate cake, in part because of the amount of eggs and inclusion of baking powder and water
Method: Easiest; Made by stirring all ingredients together in one dish by hand
Time: 38 minutes
Bake the brownies if: You want a candle, shameful tissue, but still a deep chocolate flavor
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For a dense brownie with a chewee pieces: Our latest chewe brownies
Tissue: Highly relative tissue, which is due to the combination of melted butter and oil in the dough in the dough in the dough in the dough cocoa, and no chocolate chips) there is no shopper, promoting an even dense texture
Method: Easiest; Made by stirring all ingredients together in one dish by hand
Time: 40 minutes
Bake the brownies if: Looking for a dense, chewee pieces that falls between Foodgy and Shiki, without a crackly, shiny top
Photography and eating styling by lies nyly
For a classic fadgy brownie that serves a lot of people: Great batch brownies
Tissue: Fadgi, damp, and nicely chalying with a bit of the baking powder – this are quite similar to our fudge brownies recipe, above (just baked in a larger pan!)
Method: Easy; Made by melting the sugar and butter together before mixing the dough, which partially melted the sugar to promote a crackly top
Time: 50 minutes
Bake the brownies if: You need to feed a crowd and want a classic fudgy brownie recipe with a crackly top
Speaking of crackly tapped brownies, here's a backer's top: If you want your brownies have the thin layer of the texture with the thin layer on top, partly melting the terror is a key melting. Many of the recipes above list chocolate chips as an optional ingredient – to ensure a shiny crust, make sure they are include them! Learn more about how to achieve that steamy sheen in our post: How to make brownies with a shiny crust.
Cover photo and eat stealing by lies new.