Wait, do I not like fudgy brownies?

[Anonymous]

I've been flailing on the quest for a perfect fudgy brownie recipe. At least I thought that's what I wanted, but nothing's been quite right.

I just had the realization that I'm not actually looking for fudgy, but chewy! Fudge is the opposite of chewy, right? Your teeth just sink right through fudge. Fudge is smooth. I want something with more pull.

Anyone know a good chewy, dark chocolatey brownie or hints I can use? Would bread flour help with chewiness?

[Anonymous]

This is a good one: https://handletheheat.com/chewy-brownies/

[Anonymous]

I think of it as fudgy or cake like for brownie option.

[Anonymous]

Slightly underbaking the brownies is key.

[Anonymous]

Anonymous wrote:Slightly underbaking the brownies is key.

No, that’s not chewy, that’s just wet and mushy! The edges are chewier. But shouldn’t be dry.

[Anonymous]

I think it's fudgey or cakey. I like cakey. DH likes fudgey but baked enough. Underbaked is what makes fudgey by moosh. You cannot make fudgey into cakes by baking longer btw.

[Anonymous]

Nope, you want fudgy. In terms of brownies, fudgy=chewy. Your options are the fudgy, chewy brownie or the cake-like brownie.

Have you tried the Ghiradelli brownie mixes?

[Anonymous]

Anonymous wrote:Nope, you want fudgy. In terms of brownies, fudgy=chewy. Your options are the fudgy, chewy brownie or the cake-like brownie.

Have you tried the Ghiradelli brownie mixes?

That's what I always thought, but so many so-called fudgy brownie recipes come out more like fudge. Without the chew.

I do like Ghiradelli texture and would like my brownies at least that chewy, but ideally even more chewy and also less sweet.

[Anonymous]

Edge brownie pan, Ghiradelli mix, add chocolate chips.

[Anonymous]

I agree the fudgy recipes are too mushy. I recommend making a recipe for cake-like brownies and cooking at a slightly lower temperature for slightly longer. Many recipes and mixes just tell you to add an extra egg for a more cakey texture. That's my favorite and might be what you're going for. FWIW, my brownies usually take 45-55 minutes in the oven until the toothpick comes out clean (but don't burn them...).

[Anonymous]

More eggs = chewy bite. Make sure you cook them fully. Use a toothpick at the center to check for doneness.

[Anonymous]

I believe the "chew" comes from the sugars caramelizing along the edges. It will be tough for that to happen in the middle of a pan without the edges getting too hard. I agree with the poster who recommended the edge pan. Alternatively, you can look for brownie cookie type of recipes, where you are more likely to get a uniform caramelization along the bottom of the cookie to give you that chewiness.