These Are the Chewy Brownies You'll Keep Coming Back To (2024)

FAQs

What does it mean when your brownies are chewy? ›

Recipes for chewy brownies use more flour than those for fudgy brownies, which results in a more structured, chewy bite and less dense texture.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Chewy brownies must be slightly under-baked. One of the top mistakes to avoid when making brownies is waiting until there's no more crumbs on the toothpick to pull the pan from the oven. By that point they're close to over-baked, and you will lose out on that chewiness you want.

Do Brownies Need to Be Refrigerated? Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

For the fudgiest brownie possible, swap all of the recommended water for milk — the extra fat will thicken the batter. If you'd prefer to mix the two for a still-chewy brownie that isn't overly chewy, add an equal milk-to-water ratio to brownie mix.

If you like chewy, sticky brownies, I recommend: Betty Crocker Dark Chocolate Brownie Mix. If you like light, less dense brownies with a picture-perfect sugar top that flakes when sliced, I recommend: Duncan Hines Chewy Fudge Brownie Mix.

Ghirardelli's brownies weren't too sweet and had a denser, more fudgelike texture. They had the most intense flavor of the bunch, which I think came from the chocolate chips and the darker chocolate used in the batter. These were also fudgy, which is my personal preference for a brownie.

Try adding 2 eggs

Notice how the brownies are somewhat rubbery. Th larger amount of protein from the egg causes this. Some desserts are made this way, such as bread pudding.

Everyone loves brownies, but some like these chocolaty squares rich and dense, while others prefer a taller treat. What does a baker need to do to have their brownies turn out just as they want them? Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate.

It enhances the chocolate flavor, making it taste richer and adds an extra depth of flavor.

Can brownies be left out overnight? ›

In general, when a brownie is left uncut and stored in an airtight container, it will remain fresh for five days at room temperature. A pre-cut brownie stored in an airtight container will only stay fresh for 2-3 days.

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

Finally, if you think your brownies have gone off, we will always recommend caution. We know our brownies will last for 7 days but cannot speak for other recipes. Eating stale brownies can lead to food poisoning or other health problems. Better to be safe.

To stop brownies from getting hard on the edges, the first thing to do is be sure they have a proper bake. Storing them in tightly wrapped plastic can also help avoid crunchy edges. You can also store them in a plastic storage container with a slice of bread to increase the moisture and soften the brownies.

If your self-control will allow it, we highly recommend eating your homemade brownies the day after you've baked them. Unlike most baked goods, chocolate brownies actually taste better the next day. It's thought the cooling time allows the flavours to meld together and lock in.

Insert a toothpick to see if just a few crumbs stick.

If the toothpick comes out completely wet and coated with batter, you know the brownies are underdone and need more time.

Problem 2: My brownies are too GOOEY

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.

We put a wet paper towel on top. and we also soaked it in some water, put it in the microwave for about a minutes, and when it came out, it was softer in the middle.