I Quizzed 7 Expert Bakers on Making Perfect Brownies—Here’s Their Universal Tip

Take their guidance to create perfectly decadent brownies consistently.

Fudgy brownies They stand alone in excellence. These luxurious, densely textured delicacies boast a smooth, silky texture and a profound taste that remains even after they've been consumed.

I've created lots of great, fudgy brownies In my experience, some batches turn out better than others. I've often pondered whether there’s a trick to achieving that irresistible fudge-like texture consistently.

When I queried seven baking professionals, I was astonished to find out that they unanimously agreed on one key point: success lies in the choice of fats and chocolate. Although each baker follows their own ideal brownie recipe, leading to variations in techniques and components used, their fundamental approach remains consistent. This shared method ensures consistently delicious, moist brownies every time.

The Expert Bakers I Consulted

• Anna Olson Pastry chef, celebrity from Food Network, and writer of Anna Olson's Baking Wisdom
• Susan Chagas : Principal instructor at BAKE! Zingerman’s Bakehouse in Ann Arbor, Michigan
• Irvin Lin : Creator of Eat the Love and author of Marbled, Swirled, and Layered
• Susan Reid : Ex-King Arthur Baking senior recipe creator and book writer The All-Purpose Baker’s Companion
• Jenni Field : Acclaimed pastry chef and originator of Pastry Chef Online
• Alanna Taylor-Tobin Pastry chef, founder of the The Bojon Gourmet , and author of Alternative Baker: Redefining Sweets with Gluten-Free Grains and Flours
• Erin Clarkson : Creator of Cloudy Kitchen

How to Create the Most Decadent Brownies, Say Top Bakers

"Aspiring to make decadently moist brownies doesn’t have to remain out of reach," states Olson. In fact, after reviewing all the feedback I received regarding this topic, a distinct trend became apparent. The secret to attaining supremely fudge-like brownies doesn’t hinge on an obscure component or intricate cooking methods. Instead, according to Olson, it relies on several 'minor yet crucial elements'—specifically, the choice of ingredients and their proportions.

"Brownies with a fudgy texture contain a greater proportion of fats and sugars compared to flour," according to Field’s concise explanation. Usually, an increased amount of fat signifies additional butter and eggs, as noted by Chagas; however, Reid opts for using oil as the fat source in her brownie recipe, making them suitable for those avoiding dairy products.

" gooeyness relies on incorporating many 'sticky' components," remarks Field. "Both butter And butter qualifies due to its high-fat content, while sugar makes the cut because of its capability to transform into a syrup and bind liquids.

When baking, "fats and sugars act as tenderizers, whereas flours along with cocoa powder or chocolate function as tougheners," she clarifies. "Egg yolks lean more toward being tenderizers, but egg whites contribute to toughness due to their protein content. For a rich, moist brownie, aim for an abundance of ingredients that soften rather than strengthen the mixture."

During recipe testing, Clarkson takes this ratio to its extreme by minimizing the quantity of flour as much as possible, ensuring that there is still sufficient structural integrity for the brownie to maintain cohesion and bake properly.

From there, the experts offer advice on how to handle the "sticky" ingredients for optimal outcomes.

"Ensure your eggs are at room temperature Before incorporating them, cold eggs added into warm chocolate mixed with melted butter might cause the chocolate to seize, leading to crumbly brownies,” according to Olson.

Next, "combine everything just until mixed.” Hand-mixing prevents the eggs from building up too much airiness and stops the proteins in the flour from developing excessively. This leads to a browny-like cake texture. As Clarkson points out, “brownies don’t require extensive gluten formation,” so gently folding in the flour is the optimal method.

If you are among those who appreciate a thin, crisp topping, Field recommends initially combining the eggs and sugar, essentially beating them until they form a frothy mixture. meringue The more you whip, the greater the chance of achieving that desirable, crackly top on your brownies," she explains. This texture emerges when baked.

Taylor-Tobin employs this method as well, beating the eggs and sugar until they become thick, light, and airy prior to incorporating the melted chocolate. She notes that this "provides the mixture an additional rise, similar to a gluten-free chocolate torte."

Ultimately, maintaining that gooey texture depends on getting the baking time just right, as she explains. "A toothpick inserted should emerge with damp crumbs"—this serves as a cue to inspect your brownies sooner rather than later.

Types of Chocolate That Yield the Most Decadent Fudge-like Brownies

Certainly, simply adding more fat isn’t enough; the kind of chocolate used also plays a crucial role. Olson suggests incorporating melted chocolate for moisture along with cocoa powder to achieve "a robust chocolate presence and strong taste.” This blend ensures a luxurious mouthfeel combined with an intense flavor profile.

Lin states, "An improved level of quality Dutch-processed cocoa This will also contain a greater proportion of cocoa butter, enhancing the brownie’s texture and overall quality. When selecting the chocolate, Chagas recommends, “always opt for the finest chocolate within your budget and allow it to take center stage.”

As I soaked up all this brownie knowledge, it dawned on me that making the ideal fudgy brownie is akin to orchestrating a delightful culinary performance. Every component has its role, yet it’s the equilibrium among them that crafts the luscious consistency we desire.

So, the next time I'm preparing a batch of brownies, I'll increase the amount of fat used. quality chocolate , and keep an eye on my baking time. Now, if you'll pardon me, I need to do some experimenting in the kitchen!

Read the initial article on Simply Recipes .