Paula Deen's Creme De Menthe Brownies Recipe - Food.com (2024)

FAQs

Why are brownies so moist? ›

Fudgy brownies have a high amount of fat (in the form of butter and chocolate) and less flour than other varieties, making for an intensely rich chocolate flavor and a dense, super-moist, often gooey texture.

Crushed potato chips, pretzels, and salted nuts stirred in or sprinkled on before baking can add textural interest, plus a little savoriness that can make the rich chocolate flavor more pronounced. A shower of sea salt or flaky salt like Maldon over baked brownies before slicing makes for a dramatic, sparkly finish.

But for brownies, rapping works wonders: It removes tiny air pockets, giving you a more dense batter, which translates to fudgy, impossibly rich brownies. After you drop the pan, you can actually see the brownies become more compact.

Chewy brownies are a nice mix between a truly fudgy brownie and a cakey one. They are a little fluffier and hold their shape, but still have a gooier center and a nice chew to them. Typically, chewy brownies use a bit more flour than fudgy brownies but not as much as their cakey cousins.

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.

Milk. Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Thick sauces like caramel, dulce de leche and butterscotch make a tasty addition to brownies. For a full batch of brownies, you can use up to ⅓ cup of thick sauces. However, because they won't solidify the same way the batter will, you'll want to make sure they're well-swirled into the top of the batter.

It provides moisture, which keeps the baked goods soft and tender, just like oil does. For most recipes, it's a one-to-one substitution, and works in everything from cakes to muffins. Left: brownies made with oil; Right: brownies made with mayonnaise.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

What makes a brownie more fudgy? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Brownies were originally called Rosebuds and were founded by Lord Baden-Powell after the younger sisters of the Guides and Scouts showed an interest in joining the Guide Association. The Girl Guides Gazette said that Rosebuds wore a dark blue skirt, knitted jersey, cap or tam and the Rosebud Brooch.

The Girl Guides of Canada has renamed the "Brownies" branch - who are now called the "Embers" - after the old name was deemed too racially divisive. "Embers are full of potential and when they work together, they can ignite a powerful flame!" the Girl Guides of Canada (GGC) tweeted on Wednesday.

Box brownie mixes call for vegetable oil as the shortening, which makes them nice and chewy. The chocolate comes from cocoa powder, which gives box brownies a lighter, less rich chocolate flavor than the homemade variety. Most people say brownies from a mix remind them of childhood.

Storing Brownies in the Refrigerator

Unlike cookies or cakes that tend to dry out more quickly in the fridge than at room temperature, the fridge helps brownies to stay moist longer.

To make chewy AND fudgy brownies, we only need to use a little bit of flour. Too much flour will create brownies that are dry, cakey, or lose their chewiness. I highly recommend using a digital kitchen scale to prevent accidental overmeasuring.

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.