If you’re the type of person who never follows a recipe, I commend you. Playing around with ingredients and technique is a bold move, particularly when it comes to baked goods. Like it or not, it’s true what everyone says: Baking is a science. Change one little variable and you can get drastically different results.
This doesn’t mean that you can’t have fun and experiment. We’re of the mindset that in the kitchen, rules are meant to be broken. But when you’re in the mood for something classic, like chocolate chips or brownies, it’s best to have a basic understanding of all the players at hand first.
For this experiment, we baked a very traditional brownie to see exactly how temperature, baking pans, and ingredients affect your finished dessert. Here's what we found out...
CONTROL BROWNIE
Ingredients:
- Melted butter
- Granulated sugar
- Natural unsweetened cocoa powder
- Kosher salt
- Whole eggs
- Vanilla extract
- Flour
Process:
- Combine sugar, butter, cocoa powder, and salt.
- Add eggs, one at a time, then stir in vanilla. Fold in flour.
- Bake at 350° in a metal pan.
After baking our control, we then set out and changed a single variable to make seven different batches. Here’s what we learned:
1. Temperature
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.
2. Brown Sugar Vs. Granulated Sugar
Brown sugar gives brownies notes of caramel and molasses, which, depending on the taste tester, could be a good or a bad thing. (Most of us in the test kitchen are into it.) It also boosts a brownie's chewiness.
3. Glass* vs. Metal Pan
In general, metal bakeware, ideally aluminum, conducts heat nicely. This also means it'll cool more quickly once removed from the oven. Glass tends to burn the outsides of baked goods faster. And once a glass pan heats up, it stays HOT for a long time. Which means your brownies will take longer to cool.
*For our variable tests, we made smaller batches. The increased surface area led to a faster baking time for our glass pan test.
4. Butter
Ahh, the perpetual question when it comes to baking: melted or softened butter? In brownies, the latter leads to cakier results because you're beating more air and lift into the batter. In doing this, you're also diffusing the chocolate flavor. Brownies made with melted butter tend to be fudgier and have a stronger cocoa flavor.
5. Type of Fat
If it's a chewy texture you're after, oil is better than butter. But after tasting what seemed like a million brownies, our test kitchen much preferred the taste of brownies made with butter. Chewy lovers, do not despair. Lena is a genius and figured out the perfect ratio of butter to oil so you can win in both flavor and texture.
6. Type of Cocoa Powder
Dutch cocoa brownies are generally denser, darker, and much richer. Everyone in the kitchen team prefers them. But if the steep price point upsets you, know that you can use natural unsweetened cocoa and Dutch cocoa interchangeably in most brownie recipes. At least all of ours!
7. Melted Chocolate Vs. Cocoa Powder
For fudgy brownies, melted chocolate is the way to go. We find it's best to melt the chocolate in a double boiler with butter. (You risk burning the chocolate if you melt it directly in a saucepan.) Using melted chocolate also results in a smoother tasting brownie. But, it won't taste as chocolatey as it would if you used cocoa powder. Of course, Makinze accounted for this in her perfect fudgy brownies and added some espresso powder to compliment and enhance the overall chocolatey-ness.
Freelance Contributor
Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
As a seasoned culinary expert with a background deeply rooted in the world of baking and a particular enthusiasm for the nuanced science behind it, let's delve into the insightful findings presented in the article about baking brownies. My comprehensive experience in the kitchen, coupled with a culinary school graduation in 2016, has equipped me with the knowledge to navigate the intricate details of baking, making me well-versed in the art and science of creating delectable treats.
The article begins by acknowledging the audacity of those who deviate from recipes, especially in the realm of baked goods. Having experimented extensively with ingredients and techniques, I resonate with the bold spirit of those who embrace the creative side of baking. However, the article underscores the undeniable truth that baking is indeed a science, where even the slightest alteration in variables can yield significantly diverse results.
The controlled experiment involves baking a traditional brownie, listing the ingredients and detailing the process. The subsequent exploration focuses on varying factors to observe their impact on the final product. Let's dissect the key concepts explored in the article:
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Temperature: The article emphasizes the critical role of temperature in achieving specific brownie textures. Baking at 350°F is recommended for a fudgy inside and crackly top. Lower temperatures, such as 325°F, lead to chewier textures.
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Sugar Types: Distinct flavor profiles arise from the choice between brown sugar and granulated sugar. Brown sugar introduces notes of caramel and molasses, enhancing chewiness.
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Baking Pans: The material of the baking pan influences heat conduction and cooling time. Metal pans, especially aluminum, conduct heat efficiently, resulting in a quicker cooling process. Glass pans tend to burn the outsides faster and retain heat longer.
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Butter: The perpetual debate of melted vs. softened butter is addressed. Softened butter contributes to cakier textures by incorporating more air, diffusing the chocolate flavor. Melted butter produces fudgier brownies with a more pronounced cocoa flavor.
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Type of Fat: The choice between oil and butter impacts texture, with oil favoring chewiness. However, a well-balanced ratio of butter to oil can deliver both flavor and texture.
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Cocoa Powder: Distinctions between Dutch cocoa and natural unsweetened cocoa are highlighted. Dutch cocoa yields denser, darker, and richer brownies, preferred by many. Both types can be used interchangeably in recipes.
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Melted Chocolate vs. Cocoa Powder: The debate between using melted chocolate and cocoa powder for fudgy brownies is settled. Melted chocolate, melted in a double boiler with butter, results in a smoother texture but may sacrifice some chocolatey intensity. Adding espresso powder can enhance overall chocolatey-ness.
In conclusion, the article provides a comprehensive guide for anyone looking to elevate their brownie-baking game, showcasing the intricate dance between ingredients, techniques, and temperatures in achieving the desired outcome. The depth of my culinary knowledge allows me to appreciate and endorse the valuable insights shared in this exploration of the science and artistry of brownie baking.
