Making the Perfect Brownie

Written by Cameron Smith Friday, 20 November 2009 03:59

1. Always hand stir brownies

This keeps from over-mixing, and reduces air in the batter which will result in a cake-like brownie.  We want fudgey chewey, not cakey.

2. Don’t over-beat the batter

This will activate the gluten in the wheat, which results in a tough brownie.  We want melt-in- your-mouth texture, not tough!

3. Don’t over-bake

Over-baking will dry the brownie out – better to under-bake and let them set up.  Brownies are done with an inserted toothpick comes out slightly moist.

4. Use convection if you have it

Convection cooks faster, and crisps the outside while leaving the middle soft and a bit gooey – reduce baking time by 10-12 minutes.

5. Cool completely

If you don't cool completely it will stick to individual sized pans, or will stick to knife, but if you want a hot gooey brownie, go for it