A recent article in the Chicago Tribune on brownies prompted a serious discussion among my friends (we’re definitely foodies). The purpose of the article was to explain how to make the ultimate brownie to suit any mood. Do you prefer cakey? Or Fudgy? Dense and thick, or light and fluffy? Do you prefer them with walnuts, or macadamia nuts, or nut-free? Frosted or unfrosted? That discussion, in turn, prompted me to do my own research.
There are really only two types of brownies, and then there are a million of variations from there. Fudgy brownies are much denser, with a higher proportion of chocolate to flour, and are rarely frosted. They can contain nuts or chocolate chunks.
Cakey brownies are just that- more like a rich chocolate cake, and often have frosting. These brownies are somewhat less likely to contain nuts.
So with the difference between the two established, how do you create the desired effect? It’s all in the recipe. Cake brownies often include cocoa powder, where as fudgy brownies are usually based on melted chocolate. Linda Carucci, the author of “Cooking School Secrets for Real World Cooks” explains that there are two types of cocoa powder, natural, and Dutch Processed. Natural cocoa is lighter in color, while Dutch processed cocoa has been chemically treated to reduce harshness and acidity, and has a milder taste.
The melted chocolate used as the base to fudgy brownies is part of the reason that the brownies are moist, sticky and unctuous. (That, plus the higher ratio of butter to flour).
No matter which kind of brownies you prefer, be careful not to over bake them. The top should look just set, and the sides should not have pulled away from the pan. A toothpick inserted into the center will come out with light crumbs. Brownies freeze well, and will last a few days if stored properly, well wrapped. But when you think about all the ways you can serve brownies- as a snack, as the base for more elaborate dessert, as a gift, in place of birthday cake, as the beginnings of a trifle, with ice cream….. they may not last as long as you thought they would.
Happy eating!
-Josie
There are really only two types of brownies, and then there are a million of variations from there. Fudgy brownies are much denser, with a higher proportion of chocolate to flour, and are rarely frosted. They can contain nuts or chocolate chunks.
Cakey brownies are just that- more like a rich chocolate cake, and often have frosting. These brownies are somewhat less likely to contain nuts.
So with the difference between the two established, how do you create the desired effect? It’s all in the recipe. Cake brownies often include cocoa powder, where as fudgy brownies are usually based on melted chocolate. Linda Carucci, the author of “Cooking School Secrets for Real World Cooks” explains that there are two types of cocoa powder, natural, and Dutch Processed. Natural cocoa is lighter in color, while Dutch processed cocoa has been chemically treated to reduce harshness and acidity, and has a milder taste.
The melted chocolate used as the base to fudgy brownies is part of the reason that the brownies are moist, sticky and unctuous. (That, plus the higher ratio of butter to flour).
No matter which kind of brownies you prefer, be careful not to over bake them. The top should look just set, and the sides should not have pulled away from the pan. A toothpick inserted into the center will come out with light crumbs. Brownies freeze well, and will last a few days if stored properly, well wrapped. But when you think about all the ways you can serve brownies- as a snack, as the base for more elaborate dessert, as a gift, in place of birthday cake, as the beginnings of a trifle, with ice cream….. they may not last as long as you thought they would.
Happy eating!
-Josie
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