My boys don't see eye to eye on most things. Brownies are just about the few things that they share a common view. It is also the only thing that both would crave for, constantly. They will be very happy if I were to make brownies for them every other day. Both like their brownies dense, fudgy and most importantly, without any nuts!
I like brownies too...both making and eating them :) My first ever bake that I did on my own was a tray of brownies, out of a box of premix (without nuts). He was only 2 and half years old when my elder son tried my first homemade brownies, and it has since been his favourite treat of all time.
Although brownies come in a variety of forms and flavours, they usually come in two textures: fudgy or cake-like. The fudgy type of brownie has got moist and dense interior, and depending on the recipes, can be chewy or gooey. Cake-like brownies are lighter, airy and slightly fluffy.
So how do you know whether a recipe will give a fudgy or cakey brownie? What I have learned so far is that when a recipe calls for a relatively small amount of flour, chances are it will yield fudgy brownies. The other thing that I have noticed is that fudgy brownies are usually made with liquid fat...either oil or melted butter. Most of the time the chocolates are melted with the butter before the rest of the ingredients are added in. The larger amount of sugar vs flour also contributes to the fudgy-ness of the brownies. Due to the high sugar content, a thin crust would form on the surface. I find fudge brownies so easy to make as I would only require a wooden spoon or a spatula and everything can be done with a saucepan.
To get chewy brownies, it will require slightly more flour and usually cocoa powder is used in place of melted chocolates. The proteins in the flour and cocoa powder will give the chewy texture and make the brownies less gooey.
If a brownie recipe calls for creaming the butter with sugar, you will likely get a batch of cake-like brownies. Always use room temperature butter for creaming, that is it has to be soft, but still firm. I read from a cookbook that you can test by pressing your fingertip onto the butter. It should be able to leave an indentation and yet feels firm. You can also gauge by leaving the butter on your counter for 15 - 30mins (depending on the weather) before using it. If the butter is too soft (it will appear very greasy), it will melt even further when beaten, resulting a chewier textured brownie. Chemical leaveners such as baking powder is always used in cake-like brownies to give it a fluffier texture. It is especially important not to over-bake this type of brownies(in fact it applies to all brownies!) otherwise it will dry out and you will end up with a chocolate cake instead. Even after removing from the oven, the brownies will continue to cook for a few minutes from the residual heat. I always under-bake my brownies...ie the toothpick should still have a few moist crumbs cling onto it when you do the doneness test.
I have always been making fudgy brownies. It was only recently that I first attempted a cake-like brownie. I put it right on top of my to-do list the moment I first saw this Chocolate Walnut Brownies recipe from Grace's Kitchen Corner. The recipe uses much less fat and sugar as compared to my usual brownie recipe, and I wasted no time to make a batch for my kids who have been deprived from brownies for months.
I followed the recipe quite closely except that I used brown sugar, and after constant reminders, I omitted the nuts. My kind offer to use pistachios was also turned down flatly. I don't have 100% cocoa powder, all I have is a can of Ghirardelli unsweetened cocoa. I guess that's the reason why my brownies were not as dark as Grace's?
I was a little alarmed after I added in the coffee mixture...the batter started to look almost curdled. But there was really no cause for concern, once the flour and cocoa powder is added in, the batter became smooth and thick.
It's always a joy to detect the intense flavor and aroma being released into the air when you are baking a tray of brownies. Although lighter in texture, these cake-like brownies are really delicious. I like the tiny bits of chopped chocolates which did not melt away after baking. My kids were happy to have their cravings satisfied, although the younger fellow requested that the next time I should make him 'those brownies with hard crust' which he is more familiar with.
I prefer fudgy brownies but I would not be able to resist a square of cake-like brownie. So which kind of brownie is your favorite?
I like brownies too...both making and eating them :) My first ever bake that I did on my own was a tray of brownies, out of a box of premix (without nuts). He was only 2 and half years old when my elder son tried my first homemade brownies, and it has since been his favourite treat of all time.
Although brownies come in a variety of forms and flavours, they usually come in two textures: fudgy or cake-like. The fudgy type of brownie has got moist and dense interior, and depending on the recipes, can be chewy or gooey. Cake-like brownies are lighter, airy and slightly fluffy.So how do you know whether a recipe will give a fudgy or cakey brownie? What I have learned so far is that when a recipe calls for a relatively small amount of flour, chances are it will yield fudgy brownies. The other thing that I have noticed is that fudgy brownies are usually made with liquid fat...either oil or melted butter. Most of the time the chocolates are melted with the butter before the rest of the ingredients are added in. The larger amount of sugar vs flour also contributes to the fudgy-ness of the brownies. Due to the high sugar content, a thin crust would form on the surface. I find fudge brownies so easy to make as I would only require a wooden spoon or a spatula and everything can be done with a saucepan.
To get chewy brownies, it will require slightly more flour and usually cocoa powder is used in place of melted chocolates. The proteins in the flour and cocoa powder will give the chewy texture and make the brownies less gooey.
If a brownie recipe calls for creaming the butter with sugar, you will likely get a batch of cake-like brownies. Always use room temperature butter for creaming, that is it has to be soft, but still firm. I read from a cookbook that you can test by pressing your fingertip onto the butter. It should be able to leave an indentation and yet feels firm. You can also gauge by leaving the butter on your counter for 15 - 30mins (depending on the weather) before using it. If the butter is too soft (it will appear very greasy), it will melt even further when beaten, resulting a chewier textured brownie. Chemical leaveners such as baking powder is always used in cake-like brownies to give it a fluffier texture. It is especially important not to over-bake this type of brownies(in fact it applies to all brownies!) otherwise it will dry out and you will end up with a chocolate cake instead. Even after removing from the oven, the brownies will continue to cook for a few minutes from the residual heat. I always under-bake my brownies...ie the toothpick should still have a few moist crumbs cling onto it when you do the doneness test.
I have always been making fudgy brownies. It was only recently that I first attempted a cake-like brownie. I put it right on top of my to-do list the moment I first saw this Chocolate Walnut Brownies recipe from Grace's Kitchen Corner. The recipe uses much less fat and sugar as compared to my usual brownie recipe, and I wasted no time to make a batch for my kids who have been deprived from brownies for months.I followed the recipe quite closely except that I used brown sugar, and after constant reminders, I omitted the nuts. My kind offer to use pistachios was also turned down flatly. I don't have 100% cocoa powder, all I have is a can of Ghirardelli unsweetened cocoa. I guess that's the reason why my brownies were not as dark as Grace's?
I was a little alarmed after I added in the coffee mixture...the batter started to look almost curdled. But there was really no cause for concern, once the flour and cocoa powder is added in, the batter became smooth and thick.
It's always a joy to detect the intense flavor and aroma being released into the air when you are baking a tray of brownies. Although lighter in texture, these cake-like brownies are really delicious. I like the tiny bits of chopped chocolates which did not melt away after baking. My kids were happy to have their cravings satisfied, although the younger fellow requested that the next time I should make him 'those brownies with hard crust' which he is more familiar with.
I prefer fudgy brownies but I would not be able to resist a square of cake-like brownie. So which kind of brownie is your favorite?
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