Like the perfect pair of jeans, it can be difficult to find the best brownie recipe for you. But brownies present a particularly unique problem: all brownie recipes look alike at first glance. So how do you know what the fragrance and texture of Brownie will be like?
To choose the right brownie recipe for you, you first need to understand its ingredients and how they operate them.
Understanding the main ingredients in coffee
True, most brownie recipes all essentially have the same list of ingredients, but small changes in the quantity and proportions of each can affect the end result, leading to brownies that are chewed, cute, Cakey or Goey. Here is a split of what each ingredient does in a brownie recipe:
Butter and/or oil: More fat will lead to richer coffee; Less fat will promote a drier crumb. Because the oil has a higher percentage of fat than butter (and is liquid at room temperature), makes brownies even wetter; Butter, meanwhile, tastes better. Often, when butter is included in a coffee recipe, it is melted to encourage fudginess.
Sugar: Sugar affects the sweetness, of course, but it also affects the structure: more sugar helps brownies maintain moisture, making them softer. Sugar is also essential for a strange top; partially melting sugar, as shown in many brownie recipes, including thismakes it rise to the top of the batter and dry during baking.
Cocoa powder and/or melted chocolate: These are the two ways to make chocolate brownies. Because cocoa powder is eager for juice because of its starch content, its use can lead to dry coffee if there is not enough fat in the recipe. Cocoa powder also has a stronger “chocolate” aroma than melted chocolate, as it has a higher percentage of cocoa solids. A coffee made of straight chocolate tends to be fudgier; Some brownies require unsaturated chocolate for more chocolate fragrance, while others use semisweet or bitter for more balanced sweetness.
Baking Dust: As a chemical left, baking powder helps brownies grow – more baking powder leads to texture, more airy texture, while less baking powder – or completely leaving – promotes a denser structure.
Eggs: Eggs provide liquid and protein (in egg white) and fats and emulsifiers (in egg yolk); As a result, eggs support the structure and contribute to the mouth of the mouth, moisture content and much more. A higher egg ratio can lead to a cafe with caker quality because of the structure they offer.
Water or coffee: Not all brownie recipes contain extra juice, but adding it can promote a cakier structure, and the use of coffee rather than only water deepens odors and fills chocolate into coffee.
Flour: More flour, Cakier will be a brownie; Less flour leads to a Fudgier brownie with a more compact crumb. (Because fudgy brownies usually do not contain much flour, they are a gluten-free baking-in fact, we often I prefer those with gluten -free flourNo matter your diet.)
Examination of browne recipes using the percentage of Baker
A useful way to compare recipes is to look at them using Baker percentages. This is a report that uses the total weight of flour as its main center: flour is always treated as 100%, and all other ingredients are measured against that weight of flour to turn the recipe into percentage. To determine those percentages, you share the weight of each ingredient with the weight of the flour, then multiply the result (which is decimal) by 100 to turn it into a percentage. This table (AKA a Brownie division) shows different formulas for some of the Brownie recipes on our site:
By breaking down any brownie recipe
Photo and styling of food by Liz Neily
For a classic fudgy brownie with a strange top: Fudge brownies
Quality: These browns combine the ultra-social structure of a brownie fudge with a delicate cake-like lift (partly thanks to the inclusion of baking powder), for the best of both worlds
Method: Easy; Done by melting sugar and butter together before mixing the goal, which partially melts the sugar to promote a strange top
Time: 40 minutes
Bake these coffee if: You want a Fudgy Classic Brownie that still holds a structure and has a classic shiny, strange
Photo and styling of food by Liz Neily
For a super fast Brownie, Fudgy: Fast and light brownies
Quality: A wet, wild brown pan with some lifts thanks to the small amount of baking powder; These usually do not have a top with sugar because sugar does not melt in batter, but including optional chocolate chips helps
Method: Easier; made by stirring all the ingredients together in a bowl by hand
Time: 32 minutes
Bake these coffee if: You want a classic fudge brownie with a small lift that requires as little effort as possible, and you don't care about reaching a strange top
Photographs by Kristin Teig; Food styling by Liz Neily
For a thick, dense brown, with dark chocolate: Brownies fudgy deep deep
Quality: A super dark, wet coffee thanks to the high sugar content and lower amount of cocoa powder; There is no selection (such as baking powder) involved, contributing to their dense structure. These usually do not have a top with sugar because sugar does not melt in batter, but including optional chocolate chips helps
Method: Easier; made by stirring all the ingredients together in a bowl by hand
Time: 45 minutes
Bake these coffee if: You want a long -tempered coffee and deep chocolate aroma from the use of Cocoa of the Dutch process
Photo and styling of food by Liz Neily
For a thin, wet coffee, made in a bowl: Cakey brownies
Quality: Similar to a dense chocolate cake, very wet, with fine wheat, partly due to the amount of eggs and the inclusion of baking powder and water
Method: Easier; made by stirring all the ingredients together in a bowl by hand
Time: 38 minutes
Bake these coffee if: You want a lightweight, Cakey but anyway a deep chocolate aroma
Photo and styling of food by Liz Neily
For a dense coffee with a chewing crumb: Our last chewed brownies
Quality: Extremely chewed chewing texture, which is due to the combination of melted butter and oil in batter, use of cocoa powder (and without chocolate chips), and high sugar ratio. There is no selection, promoting an even denser structure
Method: Easier; made by stirring all the ingredients together in a bowl by hand
Time: 40 minutes
Bake these coffee if: You're looking for a dense, chewing crumb falling between Fudgy and Cakey, without a strange, shiny top
Photo and styling of food by Liz Neily
For a classic Fudgy Brownie that serves many people: Big Batch Brownies
Quality: Fudgy, moist and beautifully chewed with a little lift from baking powder – these are quite similar to our recipe for Fudge Brownies, above (just baked in a larger pan!)
Method: Easy; Done by melting sugar and butter together before mixing the goal, which partially melts the sugar to promote a strange top
Time: 50 minutes
Bake these coffee if: You need to feed a crowd and want a classic brownie's classic recipe with a strange top
Speaking of brownies on top of the cracks, here is the advice of a baker: if you want your brownies to have that thin layer of tissue on top, partially melting is a main step, but we have also discovered that even chocolate chips are also important. Many of the above recipes list chocolate chips as an optional ingredient – to provide a bright crust, make sure you include them! Learn more about how to achieve that saturated glow in our post: How to make brownies with a bright crust.
Cover the photo and styling food from Liz Neily.
