Five Secrets to Baking the Perfect Brownies

A Tidbit or Two About Brownies

The brownie is thought to have been developed in the United States at the end of the 19th century . It was quite possibly invented by the pastry chef at the Palmer House Hotel in Chicago as a special treat for ladies attending the Chicago World’s Columbian Exposition.

Another tasty treat that was invented in Chicago is Deep Dish Pizza.  One of the first things I added to the menu when I purchased an existing pizzeria was a “Brownie” pizza.  The “Brownie” pizza was a fudgy brownie topped with either confectioners sugar, a light glaze or a swirl of raspberry sauce. We served it by the slice. Practically everyone loves brownies and pizza so I thought it was the perfect combination!

What Makes it A Fudge Brownie or A Cake Brownie?

Whether you prefer a fudge brownie or a cake brownie, brownies are a delicious dessert! The secret behind whether you will get a more fudge like brownie or a cake like brownie is in how much fat and flour is used and whether a leavening agent is added. A higher fat to flour ratio is what makes a brownie have a denser, more fudge like consistency. A more cake like brownie is achieved when more flour is used and baking powder is added for a leavening agent. Normally the amount of sugar and the number of eggs does not change whether it is a recipe for a fudge brownie or a cake brownie.

Type of Chocolate

When making brownies, the type of chocolate used is very important in achieving the perfect brownie! Recipes have been developed using a particular type of chocolate and while you can make emergency substitutions, the resulting brownie may not be a perfect as you had hoped.

The types of chocolate include unsweetened chocolate, unsweetened cocoa powder, sweet chocolate, semi sweet chocolate and milk chocolate. White chocolate isn’t really chocolate since is doesn’t contain any chocolate liquor. Chocolate liquor is the result of grinding the cacao beans to produce a luscious, dark brown liquid. To be considered chocolate, chocolate liquor must be present. Chocolate liquor does not contain alcohol.

Unsweetened chocolate is the type of chocolate most recipes use. It can also be called baking chocolate or bitter chocolate. It comes in a bar, similar to a large flat candy bar. The unsweetened chocolate must be melted and cooled before adding it to the other ingredients in the recipe. For best results, melt the chocolate over low heat. It may take a little longer but the chocolate won’t scorch or lose its flavor, both of which can happen at higher heat.

Mixing Techniques

The next secrets have to do with consistency of your batter. To achieve the best results, a stand mixer is better than hand mixer. You can of course beat your batter by hand but an electric mixer , either a stand or a hand mixer, is going to give a better result.

Consistency is the Key

If the consistency of your batter isn’t right, it won’t correct itself in the oven. The trick is to reach the “ribbon stage” when mixing eggs and sugar, so that when you lift the beaters out of the batter, the batter falls back into the bowl in ribbons.  Mixing/beating until the ribbon stage is reached means you have added the ideal amount of air into your brownies, keeping them from turning out dense.

Avoid overmixing. Overmixing will affect the quality of your brownies. Mix just until the flour is combined into the rest of the ingredients.

Proper Pan Size

The recipe will specify the appropriate size of pan to use based on the volume of batter. If you use a pan that is too large for the volume of brownie mix, your brownies will be thinner and crispier. With a pan too small for the batter, the brownies may not get done in the center.

If you do need to substitute a round pan for a sqaure pan, there are charts available on the internet that will help you chose the right one. For example a 9 ” round pan can be substituted for an 8 x 8 square pan.

Baking Time

For best results, refer to the baking times in the recipe.  Brownies are finished baking when the middle is set and shiny in appearance. The edges will look done. A few cracks may be apparent in the top of the brownie.

Because brownies continue to cook after being removed from the oven, using a toothpick is not an accurate method of testing that the brownies are done.  If you want to be absolutely certain that the brownies are done, you can use a digital thermometer. Fudge brownies will be done at an internal temperature of 170, while cake brownies will be finished baking after reaching 180 degrees.

The Brownies Need to Take A Chill Pill!

The brownies will be much easier to cut if they are allowed to cool first.  They will take between an hour to two hours to cool completely sitting on a wire rack. At a minimum, allow 30 minutes before cutting.  To make them even easier to cut, after they have completely cooled, place them in the refrigerator for several hours before cutting.

A Bonus Tip – Make the Batter The Day before You Bake

To achieve optimum brownie perfection, brownie batter can be chilled for up to 48 hours before baking. For best results, pour the batter into the pan you will bake the brownies in and place in the refrigerator. Allowing the batter to chill, gives the flavors time to blend. The end result will be a richer brownie with a slightly crustier top.