What is the ingredient in cookies and brownies that make them CHEWY??

Question

Im making brownies and they HAVE to be chewy and perfect!!!!! Ive tried so many times to make them juuuuust right but it's never how i imagine. lol HEELPPP!!! i need as many tips as i can get!!! Thanks bakers!!!!!!

Answer 1

B U T T E R

Answer 2

1

Answer 3

Brownies
3 oz. unsweetened chocolate
6 tablespoons butter
1 1/2 cups sugar
3 eggs
1/4 teaspoon salt
3/4 cup flour
3/4 cup chopped pecans
1 1/2 teaspoons vanilla

Preheat the oven to 350. Butter a 9 inch square pan. Melt the chocolate and the butter in a bowl or pot over simmering water, stirring until smooth. Remove from heat, and stir in the sugar, eggs, salt, flour, pecans and vanilla. Combine well. Spread in the pan and bake for about 40 minutes, until dry on top and almost firm to the touch. Set the pan on a rack to cool for about 15 minutes, then cut the brownies into squares approximately 2 1/4 inches.

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That is the recipe I use, from the Fannie Farmer cookbook. But I have some differences. For one thing, I melt the butter and chocolate in a pan directly on the stove, but I do this slowly and carefully so it does not even hint at getting too hot. Then I let it cool off. If chocolate is overcooked, it gets stiff. If it is added to the batter too soon, it does not stay as soft. The other thing, when mixing the dry and wet ingredients together, be very gentle. Overworking the batter makes it tough. But at the same time, it must be thoroughly combined. I use fudge sauce on top as frosting, but I just whip that up and don't have a recipe for it.

Good luck!! Save me some!!

Answer 4

Follow all the tips that people have given, but here are a few more:

Do not over mix the dough or use too much flour.
Bake cookies the minimum amount of time, even though the center may look slightly underbaked. Let cookies stand on baking sheet for one to three minutes to continue to bake, then remove to cooling rack.
Store soft cookies in an airtight container.
Do not store soft chewy cookies with crisp type cookies.
Use shiny aluminum cookie sheets, not dark colored ones.

Some people say storing them with a piece of stale bread will help keep them soft as well.

The link below contains additional tips of making and maintaining soft chewy cookies and baked delights.

Good luck & happy baking! (It's my favorite holiday pasttime!!)

Answer 5

Two secrets.
1. Use butter or butter flavored Crisco.
2. Don't overbake! Set the pans in the middle of your oven, use the appropriate sized pan, and use heavy glass Pyrex pans for brownies. Pyrex cooks more evenly than thin aluminum and you shouldn't have burnt corners.

Answer 6

If you're making the brownies from scratch, use Crisco shortening, if you're making them from a box mix, there are instructions on it to tell you how long to cook them for and what to use in the making. For chewy cookies, use Crisco shortening, for crispier cookies that spread out, use butter.

Answer 7

You should use Pillsbury or Betty Crocker fudge brownie mix. the only ingerdients you will need is the mix, oil, water, and one egg. All you have to do is follow the directions on the box and they come out PERFECT. Also, use a glass baking pan instead of a metal one. They come out better. It also says on the box: For cake like brownies, increase water to 1/4 cup (instead of 2 tablespoons).

I also use the directions on the back of Nestle Semi-Sweet Chocolate Chips to make those Nestle Toll house chocolate chip cookies.

Here are the diections:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

Answer 8

Use real butter instead of margarine (if you don't already) and shorten their cooking time by a minute or two. You should find that they come out much more moist and chewy. Good luck!

Answer 9

Love

Answer 10

Butter, eggs, oil. If you don't cook them right they will turn into rocks. Always PRE-heat the oven. Us a high quality baking pan, Follow the directions.

Answer 11

What I've noticed that in recipes for brownies if you want cake like brownies, you add one more egg. So, its probably connected to how many eggs you add.