How Brownies Work

Fudgy brownies or cake-like?  It’s a matter of choice—but as for us, we like fudgy brownies.  What makes them so and how do they work?

If you are willing to do a bit of experimenting, you can tweak the recipe to make your brownies just the way you like them.

    To make your brownies more cake-like:
        * Increase the amount of flour in your recipe.
        * Substitute cocoa for part of the solid chocolate.
        * Bake until a toothpick comes out clean.

    To make your brownies fudgier:
        * Decrease the amount of flour in your recipe.
        * Increase the amount of fat by decreasing the amount of cocoa and increasing the solid chocolate.  You can also add butter to make your brownies fudgier.
        * Take your brownies from the oven when a toothpick comes with just a bit of batter still clinging to it.

    To make your brownies crustier (but still with a moist interior):
        * Beat the batter vigorously after the eggs are added.
        * Lower the temperature to 300 degrees and bake the brownies longer.

    To make your brownies less crusty:
        * Mix the eggs into the batter gently.  Stir only until mixed.
        * Bake your brownies at 350 degrees.

Article Source : Prepared Pantry 
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