Spis treści
Do you love brownies? Not especially? Maybe you haven’t found your perfect one yet. I will help you with that! Let’s dive into the science of brownies: styles, ingredients and preparation. Then you will know exactly how to satisfy your chocolate cravings.
Photo credit: Franzi Meyer / Unsplash (accessed 25.09.2022r.).
What is brownie?
A brownie is a chocolate baked dessert that originated in the United States, usually baked in a square or rectangular pan. It’s made from just a few basic ingredients:
- chocolate and/or cocoa,
- butter or another fat (try with brown butter!),
- sugar,
- eggs
- flour.
This simple base is a perfect canvas for extras – nuts, spices like vanilla, cinnamon, ginger or even black pepper or chilli, and other flavorings such as tea or coffee. Recently, brownies made with red beans have also become very popular.
Once you have the base, you can almost add whatever you dream of: from toasted hazelnuts and a spoon of matcha or hojicha to a daring swirl of gorgonzola or stilton cheese. As long as you respect the overall rules and ratios, your creativity and your appetite are the only real limits.
Photo credit: Alcy Filho / Unsplash (accessed 25.09.2022r.).
Brownies Styles
Not all brownies are created equal, and that’s exactly the fun of them! Some people swear by a sticky, fudgy, gooey square that almost melts on a tongue, while others happily reach for a taller, more cake-like slice. Before we dive into the science, let’s sort out these different brownie personalities so you can figure out which team you’re on. I am definitely in a gooey one 🤭
Fudgy, gooey and chewy brownies
Gooey brownies are usually quite low cakes that don’t rise very much. That’s partly because there’s little to no chemical leavening, like baking powder or baking soda, and partly because we don’t beat the eggs so that very little air is incorporated into the batter – unlike in a sponge cake. At first glance, a brownie can almost look like it failed and turned into a dense, underbaked slab.
But that’s exactly what many people love about it. Some brownie lovers prefer a texture that’s soft and even slightly underbaked in the middle – gooey, sticky, chewy, almost like caramel fudge. They are known as gooey, fudgy or chewy brownies. For many people, that’s the definition of a perfect brownie.
Photo credit: Arantxa Aniorte / Unsplash (accessed 25.09.2022r.).
Cakey brownies
However, there is another group of brownie lovers who prefer their chocolate dessert drier, taller and fluffier – the so-called cakey brownie. These brownies rise higher and are lighter, with a texture closer to a chocolate sponge cake, or even something like a classic chocolate bundt cake.
I will walk through both styles and show you how ingredients, their ratios and the method you use to mix the batter all influence the final texture. Once you understand that, you’ll be able to tweak any brownie recipe, or even create your own, to match exactly the style of brownie you like best.
Photo credit: NordWood Themes / Unsplash (accessed 25.09.2022r.).
Ingredients of brownies
The star ingredient in a brownie is, of course, chocolate. Not only does it bring deep cocoa flavor but also delivers fat – at least around 30%. Although the exact amount depends on the type of chocolate and the brand.
And this macronutrient, fat, is crucial in this kind of cake (and in others as well). Fat carries flavor, adds depth and makes the brownie feel ‘heavy’ but in a good way – with a rich, satisfying taste. A brownie that’s high in fat will be sticky and more dense. So if you prefer a lighter, more “fluffy” style, the first thing to do is reduce the amount of fat but not necessary chocolate. Why?
Photo credit: Unsplash (dostęp 25.09.2022r.).
In brownies, besides chocolate, usually appears another source of fat: butter, which is at least about 82% fat. You can reach for margarine, olive oil or another vegetable oil, but a dairy fat will give a different – and probably the best (for sure in my perception 😊) – sensory experience. It’s definitely worth trying brownies made with browned butter. Cocoa also brings in some fat of its own, along with extra bitterness, astringency and a deeper, more intense chocolate flavor.
What is the role of sugar in brownies?
Sugar doesn’t just give brownies sweetness – it also thickens the batter. Because sugar dissolves in water, it binds some of it, leaving fewer free water molecules in the mixture. If sugar crystals don’t dissolve completely, they give you a subtle, very pleasant and interesting crunch in the finished brownie. You can even sprinkle a little sugar over the top before baking to strengthen that effect. Because of the heat of the oven it will caramelize deliciously and together with Maillard reactions it will give brownies a deep, sophisticated flavor.
Photo credit: Honey Yanibel Minaya Cruz / Unsplash (accessed 25.09.2022r.).
Can you make brownies without flour?
Brownies usually don’t call for much flour, but that small amount plays an important structural role. Flour makes brownies set into firm, sliceable bars instead of staying runny. It absorbs water from the batter and swells as it hydrates, giving brownies their structure. However, you can try making brownies with gluten-free flours such as rice, corn or buckwheat flour.
Does a brownie need eggs?
And finally, the last key ingredient: eggs. Just like flour, they help brownies set and hold the shape. Above all, eggs bring in fat and a natural emulsifier – lecithin – which helps water and fat bind together. To clarify, they normally don’t get along and as a result, they don’t form into a smooth, cohesive mixture.
Jajka spajają ciasto.
Photo credit: Ella Olsson / Unsplash (accessed 25.09.2022r.).
How to make brownies?
There are two main ways to make brownies, and they lead to two very different textures.
Let’s start with the fudgy, caramel-like version because it’s simpler and quicker to prepare. First, you melt the chocolate together with the butter. Once the mixture has cooled slightly, you stir in the eggs and then add the dry ingredients: sugar, flour, cocoa and any other ingredients you’re using. The batter shouldn’t be overmixed. Mix the batter only roughly, just until everything comes together. However, a few small lumps are not a problem at all.
If you prefer a cakey brownie, you need to start by beating soft (but not melted) butter with sugar. Then you add the eggs, followed by the melted chocolate and finally the dry ingredients. You can also add a little baking powder. However, baking soda won’t work here as there is no acidic ingredient in the batter to activate it unless you use natural (non-alkalized) cocoa powder
Photo credit: Gaelle Marcel / Unsplash (accesed 25.09.2022r.).
How to bake brownies?
Not only the ingredients and their amounts but also the way you mix the batter matters. The last step is just as important: baking. If you want a fudgy, gooey, chewy brownies, you should bake it at a lower temperature, around 320°F (160°C). Some baking encyclopedias even specify 324°F (162°C) as the perfect temperature. The batter should spend less than 20 minutes in the oven.
It is a different story with cakey brownies. Then preheat your oven to 350°F (180°C) and bake them for about 20 minutes, or longer if needed, until they’re set but not dry.
Photo credit: Glen Carrie / Unsplash (accessed 25.09.2022r.).
Variations of brownies
The simplest way to elevate your brownies is to stir some extras into the batter. They can be toasted or caramelized nuts, or chunks of chocolate: dark, milk, white, ruby or even filled chocolate. Mini marshmallows or popcorn are a delicious choice. Try replacing regular butter with browned butter for an even deeper, nuttier, more sophisticated flavor. For some freshness, you can add dried or fresh fruit.
Photo credit: Lottie Griffiths / Unsplash (accessed 25.09.2022r.).
Once your brownies are ready, you can drizzle them with salted caramel or chocolate ganache. You can also serve them with whipped cream, vanilla custard or a scoop of ice cream. To finish it all off, add a cup of tea or coffee or, best of all, a big mug of hot chocolate.
Photo credit: Nathan Dumlao on Unsplash (accessed 25.09.2022r.).
Craving brownies yet? My gluten-free brownie recipe is coming soon: irresistibly fudgy and super gooey. 🤭
Summary
- A brownie is a chocolate dessert that originated in the United States.
It’s made from just a few basic ingredients: chocolate, butter, sugar, eggs and flour.
There are two main styles: gooey, fudgy brownies and lighter, more cake-like ‘cakey’ brownies.
To get the perfect brownie texture, the key factors are ingredients, their ratios, and the way you prepare and bake brownies.
Did you like the article? Share it! 🤗
Literature:
Verbon, A. (2017). The Science of Brownies – Exploring Cakey vs. Gooey. https://foodcrumbles.com/chemistry-brownie-science-recipe/
Bakerpedia. Brownies. https://bakerpedia.com/processes/brownies/
Rogers, A. (2014). Do you want science with that? https://sciencewiththat.wordpress.com/2014/04/21/fudgey-cakey-or-chewy-the-science-of-brownie-baking/
