The New Bakers Dozen
What is the key to CHEWY brownies?

The The Bakers Dozen: What is the key to CHEWY brownies?
By Lana Langevin on Saturday, February 03, 2001 - 01:38 am: Edit

I am scratching my head over this quandry...
I have created an intensely chocolate brownie but 'chewyness' evades me. Usually I end up with a very fudgey soft texture. I am looking for that slight 'stick to your teeth' texture without compromising flavour (I don't want them too sweet). Any suggestions?

By momoreg on Saturday, February 03, 2001 - 09:56 am: Edit

Brown sugar, and maybe a touch of corn syrup. That's the key.

By momoreg on Saturday, February 03, 2001 - 09:58 am: Edit

Oh, and real chocolate, as opposed to cocoa, if your budget allows.

By Lana Langevin on Saturday, February 03, 2001 - 12:04 pm: Edit

Thanks for the suggestions, unfortunately I've tried both. I always use quality chocolate; and I've tried brown sugar, granulated brown sugar, a combination of brown and white sugar, all white sugar...
I'll try your suggestion of corn syrup. I know that the application of sugar is the answer. I just can't find the right combination!

By Peachcreek (Peachcreek) on Saturday, February 03, 2001 - 01:20 pm: Edit

I use my bread flour for brownies. I have also noticed a big textural difference depending on how much the initial sugar and egg mixture is beaten. If I let the mixture raise to full volume prior to adding the melted chocolate and butter, the fudgier the turn out. The chewiness factor, at least for me, is how much I beat the batter after the flour addition. The trick is to find the fine line between over and under mixing. It works for me. We sell a lot of brownies. Give it a try. Good luck. P.S. I use Callebaut Semisweet and white cane sugar.

By Lana Langevin on Saturday, February 03, 2001 - 02:50 pm: Edit

Thanks for the feedback Peachcreek. I, too, use Callebaut semisweet and bread flour. It seems like your secret is in the method. The way I read it, you do very little beating of the egg/sugar mixture but you do beat after the flour is added. (I have been very careful NOT to do this!) Can you give me an estimate of time and intensity? I am quite excited to be nearing a solution!

By d. on Saturday, February 03, 2001 - 08:16 pm: Edit

I find that chewy brownies have a higher ratio of flour than fudge brownies. I use combination of semisweet and unsweetened chocs. plus a bit of cocoa to make them really dark. And then you can play around with adding just a bit of baking powder to make them just a bit lighter or open their texture.

By W.DeBord on Monday, February 05, 2001 - 08:58 am: Edit

Hum...I think it's the quantity of flour and your method.

I'm pretty certain it's not the kind of sugar or flour used (with the exception of cake flour). I think about bake sales, you'll find chewy brownies there. Housewives aren't using bread flour and they definately tend to overwork their batters. I think it's over mixing the flour, creating some gluten strength that will give you chewiness.

By Godley (Godley) on Saturday, December 08, 2001 - 02:04 pm: Edit

My key to chewy brownies is liquid glucose or honey. Both of these act the same way and add chewiness. The honey will also add a flavor while glucose is neutral.

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