Brownies make for great desserts, especially when they have a great chewiness to them. These three little adjustments to your brownie recipe will help them reach chewy perfection.
Photo by Christiano Betta.
If your last batch of brownies didn’t quite give you the texture you wanted, Faith Durand at The Kitchn suggests these three things:
- Use dark brown sugar along with some white sugar
- Underbake the brownies (just a little)
- Let them set in the fridge for an hour after coming out of the oven
The last thing you probably want to do after baking brownies is wait longer, but it will be worth it if you want that perfect texture. You can buy some time at least by making your brownies easy to remove with some parchment paper. If you don’t have a recipe of your own, you can check out The Kitchn’s at the link below.
How To Make Chewy Brownies [The Kitchn]
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One response to “The Three Keys To Baking Delectably Chewy Brownies”
4. bakers edge brownie pan, then every piece is an end piece!