I just made some brownies and they are more cakelike than i would like my brownies to be. Which ingredients should be less or more to make gooeyer brownies and why?
Tags: gooey, more, cakelike, Homemade, gooeyer, Brownieshow to make homemade brownies, how to make brownies more gooey, homemade browinownies using evaporated milk
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less flour!! And dont cook them as long.. It takes less time for them to be chewy.. and gooey lol.. If you buy a box mix.. then buy the ones that say chewy browines.. And look at the time they suggest… and take away 5 minutes or so.. they should come out just the way you want them.. flour helps to make a cake like texture.. so the less flour.. the more chewy!
cook them on a very low temp.
use 1 less egg, and maybe a few squirts of chocolate syrup to the batter next time
1 less egg and when you grease and flour your pan, in place of flour use instant chocolate pudding mix. I usually add a shot or two of Hershey’s Syrup as well.
Ingredients
1 cup butter, softened
2 cups sugar
1/3 cup unsweetened cocoa(we use Hersey’s)
4 eggs
1 1/2 cups flour
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 cups nuts (optional)
1 lb miniature marshmallows(see note in description)
FROSTING
1 1/3 cups powdered sugar
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup evaporated milk
Directions
1 Preheat oven to 350 degrees Fahrenheit.
2 In a large bowl combine the 1 cup softened butter, 2 cups sugar, 1/3 cup cocoa and the 4 eggs.
3 Stir in the flour, vanilla, salt and nuts (if using).
4 Pour into greased 1-inch deep baking sheet (or a large baking pan; we used a 9 x 13 pan but had to cook the brownies longer).
5 Bake for 20 minutes.
6 Cover with marshmallows. (I used quite a bit less but with great results).
7 Bake 3 to 5 minutes so marshmallows can melt.
8 To make frosting: mix together remaining ingredients (1 1/3 cups powdered sugar,butter, cocoa, and evaporated milk) using an electric mixer.
9 Frost brownies when brownies are cool.
Use Baker’s unsweetened chocolate and use the recipe that is either on the box or on the inside of the box.
try searching for triple chocolate brownies from nigella lawson
Triple Chocolate Brownies
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners’ sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners’ sugar pushed with a teaspoon through a small sieve.
for more other brownies:
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.taste.com.au
Best Chocolate Brownies
These came out so incredibly rich and gooey.If you choose to omit the walnuts bake about an hour instead of 45 minutes.
1 C. Butter or margarine
4 oz. Unsweetened chocolate
2 C. Sugar
4 Eggs
1 C. All purpose flour
2 tsp. Vanilla
1 tsp. Baking powder
1 C. Chopped walnuts
1 C. Semi-sweet chocolate chips
Directions
In a 2 quart saucepan melt butter or margarine and unsweetened chocolate over low heat. Transfer chocolate mixture to a large mixer bowl. Add sugar, mix well, add eggs, one at a time, beating just till blended. In a mixing bowl stir together flour and baking powder. Add to chocolate mixture along with the vanilla, mix well. Pour batter into a greased and floured 13×9×2 inch baking pan. Sprinkle with the chopped walnuts and chocolate pieces. Bake in oven at 325 degrees F about 45 minutes or till done. Let cool on a wire rack. Cut into bars.
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