What can you add to brownies to make them more chewy and soft?? I don't want them to taste different, I just want them to be chewy. Thanks!
2006-09-20 17:12:58 · 10 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
the egg shud be beaten thoroughly in a seperate pan and later added to it.. only the eggs shud be whicked well and the otehr ingredients of brownie need not to be beaten at all.. it shud be slightly and slowly mixed in one direction add enough walnuts and bake it
2006-09-20 19:53:55 · answer #1 · answered by Anonymous · 0⤊ 0⤋
If you're using a mix, like the add-eggs-and-oil kind, then using a tiny bit (1TBLS) more oil, and using two as opposed to three eggs will give you something very fudgy. DO NOT set the timer on your oven for the time suggested, but instead begin checking on the brownies at least eight minutes prior to that time. Its also a good idea to get an oven thermometer and check that oven temp - an oven that is off by just a few degrees can drive you crazy.
If you are making the brownies from scratch, then make sure you're measuring properly. Use dry measure tools for dry things (weight is the best way to measure), and ensure you know how to read liquid measure tools. In baking, unlike in cooking, proportions are extremely important - baked goods won't work if the proportions are off. If you're still having probems, there are other variables that can come into play. Humidity, altitude, minerals in your water, the age of your products, and the way the baking gods feel that day (OK, that's just how I feel sometimes).
That should help get you started. You might have to go through a few batches before you find your perfect bake - keep notes so you know what you've tried. And let me know if you live close to me, and I'll take your "failures" off your hands :)
2006-09-21 02:16:17 · answer #2 · answered by Katie Short, Atheati Princess 6 · 0⤊ 0⤋
In ANY baking recipe for a "cakey" thing (coffee cake, banana bread, cakey brownies) I like to substitute apple sauce for oil. Makes things super moist, and low fat. Find a recipe that calls for oil, and give it a try ;-) You use the same ratio of apple sauce to the called for amount of oil. This is going to make a cakier brownie as a finished product versus a thick chewy brownie but another factor in the volume is how much you beat it, and if your eggs and bowl are cold when you're mixing everything up. Cold stuff, and lots of fast mixing make fluffy desserts. bon appetite.
2006-09-21 00:25:29 · answer #3 · answered by chrystalsinbox 1 · 2⤊ 0⤋
Do not overmix the batter especially when the flour is added; the less you mix, the more soft and chewy the brownie will be.
2006-09-21 00:23:47 · answer #4 · answered by JFAD 5 · 0⤊ 0⤋
Over baking brownies will dry them out. Set your timer for the amount of time the recipe calls for and take them out.
2006-09-21 00:16:26 · answer #5 · answered by kayboff 7 · 0⤊ 0⤋
Add more oil to the mix instead of more egg. Works every time! It's a question of the fat content in the mix.
2006-09-21 00:16:06 · answer #6 · answered by Anonymous · 0⤊ 0⤋
oil and egg is ok if you dont mind the cholesterol. i use applesauce and banana baby food instead of the oil, rather then the whole egg use an extra egg without the yolk only whites and i use a hand mixer and mix it longer at medium speed that should work
2006-09-21 02:10:54 · answer #7 · answered by mole 4 · 0⤊ 0⤋
i never leave them in the oven as long as they recommend to keep brownies from getting too hard.
2006-09-21 00:19:24 · answer #8 · answered by momof3 2 · 0⤊ 0⤋
Use the same recipe and don't cook them for as long as the recipe says. make sure hey are still firm but only just cooked.
2006-09-21 00:42:13 · answer #9 · answered by Loopy 1 · 0⤊ 0⤋
Add an extra egg.
2006-09-21 00:15:20 · answer #10 · answered by c.arsenault 5 · 0⤊ 0⤋