Copycat Brownie Brittle Recipe • Food Folks and Fun (2024)

FAQs

Should brownie batter be thick? ›

Brownie batter tends to be thick enough to not want to naturally fill a pan on its own. My favorite tool for spreading it is an offset spatula, but the back of a spoon works as well. Take the few extra seconds to ensure the batter is in an even layer.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

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.

Sometimes things go wrong and the fat separates out from the batter, making your baked brownies grainy and greasy. If this happens, try stirring in a splash of milk to bring the mixture back together.

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.

Recently, as I was reading through the comments on all our brownie recipes, one suggestion in particular stood out: Refrigerate the batter overnight for a richer, chewier brownie.

Another reason your brownies may be cakey is too much mixing or beating during the cooking process. Of course make sure you have a high fat to flour brownie recipe. Once you have your recipe confirmed, If you're are whisking then take it lightly.

A brownie is cake based, so it is a dense cake like dessert. Fudge is a type of candy confection that is chewy and dense as well. Fudge brownies are a combination of both. They have a fudge that forms at the center with the dense cakey outside.

A toothpick covered in brownie batter means a wet batter and will need to bake a bit longer. Moist crumbs on the toothpick means the middle of the pan is still gooey. Because the brownies will continue to cook as they cool, pulling them out now is the key to perfectly set centers.

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

What is the best oil to make brownies with? ›

A good quality brownie mix.

Use Grapeseed Oil as the vegetable oil. I use Grapeseed oil in all my baking where oil is an ingredient. It's light and flavorless, so that allows the cake or the brownie flavor to really shine.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Too much butter and too little chocolate can spoil the texture of the brownie. Always have white and granulated sugar for making brownies. White sugar adds sweetness and flavour, while brown sugar and jaggery reduce the flavour and add moisture to the brownie.

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

Too many egg whites adds too much water which creates brownies that have lots of holes on top instead of a nice crust. This is also why my Browned Butter Brownie recipe has such a brilliant crust – the butter's twenty percent water content has been evaporated in the browning process.

Use three tablespoons of coffee. instead of the water that the box calls for. Of course, this is decaf.

In America's Test Kitchen's chewy brownie recipe — which swept the competition — it says to “bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached.” Not only did this tell me what to look for on the toothpick, but also where to insert it.

Use a pan that's too big, and you'll end up with thin, overcooked brownies.