How To Make a Bloody Good Brownie
Brownies: How do you like yours? Chewy, fudgy or cake-like? Soft or firm, crispy top or not – the choices are endless! They all have the basics of butter, chocolate, sugar, egg and flour, but there are a number of different things you can do to determine their outcome.
A Quick Fact
The brownie apparently was discovered in the late 1800s by a cook who was making cookies and accidentally put in less flour – lucky for us she misread the recipe!
So what determines the outcome of your brownie?
Fudgy vs Cake
The ratio of flour to the fat and chocolate determines how fudgy and dense your brownie will be. Essentially, fudgy brownies use less flour. The Bloody Good Brownie recipe has less flour than a cakey-style brownie, so if you prefer your brownies more cakey, add an extra ½ cup of flour.
Firm vs Soft Texture
More fat in the recipe will give the brownies a firmer texture. I’ve used real chocolate in my Bloody Good Brownie recipe, and that will give the brownie a firmer texture because of the cocoa butter. If you prefer a softer texture, then use cocoa for your chocolate flavouring, as that doesn’t have any cocoa butter in.
Crispy vs Soft Top
Using white sugar and then whisking it hard with the eggs will give you a beautiful crispy top. Essentially it’s like a meringue crust on the brownie. For a soft top, you can either choose all brown sugar, or don’t beat the eggs and the sugar for very long. I have used both brown and white sugar in my recipe, as I like the molasses flavour of the brown sugar and the crispy top that the white sugar will form.
Crispy top – gooey inside?
One more hint for a more crisp yet gooey brownie is to increase the temperature and lower the cooking time. A standard brownie will cook at 325F for 25 minutes. Try increasing the temperature to 375F and cook for 15-18 minutes.
Take eggs, milk and butter out of the fridge 30 minutes before you use. Bringing them to room temperature will allow them to blend together better and will improve the end result!