Brownies & Blondies

Brownies are a staple of home-baked goods that any kitchen worth its salt has attempted at least once! Brownies are considered a "comfort food" that traditionally provide a nostalgic or sometimes sentimental feeling for the person eating it. It must be that we all knew a Granny who made them! But how much have you thought about why the texture of your brownies ends up fudgy sometimes, chewy other times?

The classic brownie consists of only butter, sugar, chocolate, eggs and flour. Bakers typically use unsweetened chocolate, so more sugar is required to balance out the bitterness.

Fudgy brownies have minimal amounts of flour and no baking powder at all. Melting the butter rather than creaming it yields a denser, fudgier outcome.

Chewy brownies get their chewiness from adding in extra egg and a combination of different chocolates (semi-sweet and unsweetened). Put the two together with cocoa powder and the result is a rich, chewy brownie.