What are the key requirements, in terms of both ingredients and techniques, for baking chocolate brownies with a fudgy centre?
Baking – How to make the chocolate brownies ‘fudgy’
bakingbrownieschocolate
Related Topic
- Baking – How to stop the brownies from rising
- Baking – Best way to cleanly cut brownies
- Chocolate – How to get unsweetened gluten-free chocolate brownies to hold together
- Chocolate – make white chocolate brownies based on a normal brownie recipe
- Baking – How to make sugarless chocolate brownies more moist
- Cake – Chocolate cake vs Brownies
- Baking – How to make cake like almond squares into fudgy like Squares
Best Answer
Every time I make brownies, I always get compliments on how fudgy they are. There may be some variations based on the recipe you use, but the three things I've found to be most important in my experience are:
There's another element to changing the consistency, too: cooking time. Most brownie recipes I've seen say to bake for 35-45 minutes; I almost never bake them for more than 30 because I find that the edges start to get really dried out. Undercooking slightly will keep the brownies moist and fudgy.
The ingredients from the old "Grandmother's Brownies" King Arthur Flour recipe: 4 ounces (squares) unsweetened chocolate [can substitute 1-ounce square = 3 tbs cocoa powder + 1 tbs butter); ½ cup (1 stick) butter; 2 cups sugar and/or brown sugar; 2 to 4 eggs; ½ teaspoon salt; 2 teaspoons vanilla; 1 cup flour