Fudgy brownies or cake-like?  It’s a matter of choice—but as for us, we like fudgy brownies.  What makes them so and how do they work?

If you are willing to do a bit of experimenting, you can tweak the recipe to make your brownies just the way you like them.

To make your brownies more cake-like:

  • Increase the amount of flour in your recipe.
  • Substitute cocoa for part of the solid chocolate.
  • Bake until a toothpick comes out clean.

To make your brownies fudgier:

  • Decrease the amount of flour in your recipe.
  • Increase the amount of fat by decreasing the amount of cocoa and increasing the solid chocolate.  You can also add butter to make your brownies fudgier.
  • Take your brownies from the oven when a toothpick comes with just a bit of batter still clinging to it.

To make your brownies crustier (but still with a moist interior):

  • Beat the batter vigorously after the eggs are added.
  • Lower the temperature to 300 degrees and bake the brownies longer.

To make your brownies less crusty:

  • Mix the eggs into the batter gently.  Stir only until mixed.
  • Bake your brownies at 350 degrees.
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