When I resurrected my oven, the orders included that of brownies which is a baked goodie I had not perfected, then. I didn't even have the right sized brownie pan and other things such as the box, so stocking up, I baked quite a lot of different kinds of brownies using various recipes because, as stated in a former post, I was in search of the perfect gooey brownie.
Perfect Gooey Chewy Brownie
I had to make 9 brownies. Instead of mixing one brownie batter at a time, I made a batch for 9 as the batter base was the same. so I had to x9 the recipe which is actually saves me more time, energy, and washing up as it was just the toppings like the kind of nuts or if there would be extra chocolate chips that would make each brownie different.
Now here comes the tricky part. Cakey brownies are easy to make, gooey ones with the middle part oozing with creamy goodness and the top crust being crunchy isn't that simple. Based on my research, the various methods to make the perfect gooey chewy brownie include:
Underbaking it. When the sides are done which can be checked by inserting a toothpick and it comes out clean but the middle is not yet done, take it out of the oven and let the heat finish cooking the brownie. I dislike this method as it should be properly baked and it also doesn't work that well because the sought-after edges do not have the gooey inside.
Adding chocolate chips. Place in half the batter into the pan, add in a layer of chocolate chips, then cover with the rest of the batter. To make sure that the chocolate chips do not submerge to the bottom, use mini or small ones and coat these lightly with flour by placing these a plastic bag, adding some flour, closing the plastic bag with air inside, and shaking it.
Reducing the number of eggs used. The typical brownie recipe requires two eggs to be use. Eggs add volume to a baked product and removing one will create a denser brownie though it will not have a gooey center.
Mixing until batter is shiny. Brownies don't take long to mix but adding extra strokes until the batter is glossy and shiny will result in the crispy crust. Mixing should be done by hand or at low speed.
Reducing or omitting the leaveners. Most brownie recipes call for the addition of a leavener like baking soda. Leaveners make the batter lift and become more cake-like. Reducing or omitting the leavener will make the brownie more dense. Now, if you find a brownie recipe that you like to be cakey and there is no leavener in the ingredient list, it is safe to add one teaspoon of baking soda.
Using oil, butter, or margarine. I prefer to use butter or butter-flavored margarine and extend the baking time by a couple of minutes yet using canola oil and other kinds of oil is also good for making brownies though the brownie will be more dry and cake-like. Melting the butter or margarine is the thing to do but not until it separates. Some people use half oil, half margarine.
Now that you have the tips on how to make the perfect gooey chewy brownie, let me show you our one-of-a-kind brownie.
Brownies like a Lava cake
Perfect Gooey Chewy Brownies
Awesome, aren't they? These taste even better than they look. My daughter's friend ended up stealing one that was meant for someone else and upon his confessing to me that he had done that, he was begging me to make more!
I had made the perfect gooey chewy brownie. The recipe is top secret as my grandaunt who taught me how to cook and bake said, "Never give away the recipe of something that you make money from."
I had made the perfect gooey chewy brownie. The recipe is top secret as my grandaunt who taught me how to cook and bake said, "Never give away the recipe of something that you make money from."
