making stiffer brownies/bars
so here's the deal--when i make brownies/bars, they usually have a very soft and gooey interior, with an almost cake-like crumb. when i slice them, the edges are always ragged, and generally look a mess.
At the bakery i work for(i don't do any of the baking there), the brownies are bars always come out very dense, with well defined, solid edges. What do i need to do to get my brownies to set up a little more like that?
one of the bakers mentioned that i needed to add more butter; if my brownies already have 3/4 cup, how much more should be added? does it even matter?
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10 Comments:
Actually, I notice the same issues with my brownies/blondies when they're undermixed. Usually a little extra time in the mixer will help develop a little more gluten, so maybe that will help. I think adding fat will just mess with the texture and will cause your brownies to become oily or even more crumbly. I could be totally wrong here, though.
pearl at 8:47PM on 07/08/09
hm...it'd be nice to have a mixer....i'll give the "more mixin's" thing some thought, though--thanks for the advice.
rasellers0 at 8:59PM on 07/08/09
wet the knife before you cut them.....
pooch at 9:45PM on 07/08/09
A full pound of butter and 6 eggs
http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html
This is a nice dense brownie.
For more fullness you can freeze these then cut them.
JerzeeTomato at 9:46PM on 07/08/09
I always had brownie trouble, but I use the Ina Garten recipe (that Jerzee provided above) and it is awesome! They come out rich and yummy and hold their shape really well. They also do not last longer than 2 days at my house.
gingercookiewithlime at 11:06PM on 07/08/09
Have you tried refridgerating them? The coldness will help solidify the gooey interior, while the humidity will prevent the edges from getting too dry or crumbly. Plus, I actually think a lot of bars taste better when chilled...
kimberlymac at 8:52AM on 07/09/09
less flour would make them denser. when i've made brownies to chop up and fold into ice cream, i usually go the less flour way.
french tart at 10:00AM on 07/09/09
I would also try mixing them more. It's the opposite of pie crust or anything else that you want to turn out flaky, which you would mix minimally. And definitely let them cool completely before cutting them.
yayfood at 10:03AM on 07/09/09
I find it easier to cut brownies and bar cookies while their frozen. That way, you can get nice and evenly cut pieces. But I wouldn't adjust the basic recipe. Just mix and bake as instructed, cool and freeze before cutting.
SavtaShayna at 1:46PM on 07/10/09
Your description of your brownies makes me wonder whether you're cooking them enough. Yes, I know they're supposed to be gooey, etc., but try adding as little as 5 minutes more cooking time. Also, make sure they are completely cool before you cut into them with a sharp knife. I'm firmly in the chewy brownie camp - mine get mixed very thoroughly and stay in the oven for a half-hour.
Bakerloo Line at 4:45PM on 07/10/09