Bbc Good Food Baking Recipes Easy Gooey Brownies Recipe (2024)

FAQs

How do you keep brownies gooey? ›

Fudgy brownies benefit from less cocoa powder and the addition of chopped chocolate, which gets melted with the butter to create a thick, molten base. Pulling them out of the oven before a toothpick comes out clean also ensures the center stays fudge-like and gooey.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Keep in mind that fats make a brownie creamy and gooey. A brownie is softer and more gooey if the fats are (at least partially) liquid. It is why a brownie stored in the fridge will be denser than one that's been heated up just slightly before serving.

All types of brownies continue to set up after you take them out of the oven, so it's better to remove them a little early.

Milk. Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

Add nuts – Add a handful of finely chopped pecans or walnuts if you love brownies with nuts. Add mix ins – Jazz up a basic brownie mix with chopped mini peanut butter cups, white chocolate chunks, or your favorite chopped up candy bar. Add a swirl – Swirl in spoonfuls of peanut butter or Nutella before baking.

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

Is it better to overcook or undercook brownies? ›

Three tips for achieving perfect fudginess. Fudgy brownies are a tricky beast: overbake them and you enter cakey territory, underbake them and you get a squishy mess.

Do Brownies Need to Be Refrigerated? Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

Best Overall Brownie Mix: Ghirardelli Double Chocolate Premium Brownie Mix. When you want a delicious brownie for a baking emergency—or just to treat yourself—look no further than a box of Ghirardelli Double Chocolate Brownies.

brownie, in English and Scottish folklore, a small, industrious fairy or hobgoblin believed to inhabit houses and barns. Rarely seen, he was often heard at night, cleaning and doing housework; he also sometimes mischievously disarranged rooms.

You're free to add any extras you'd like to the batter. Perhaps a few handfuls or nuts – my favorite being pecans, almond, or walnuts. A teaspoon of instant espresso powder will deepen the chocolate flavor of the batter. A splash of vanilla extract extract is always nice, too!

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.