How do I reverse my cake-like brownies to chewy? [duplicate]
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I'm making brownies for the first time, so I went with cake-like but everyone wants chewy. I agreed but realized it was too late. They're already in the oven, how do I fix it to chewy?
Best Answer
Take them out a bit before they are completely cooked through, just short of done. They will collapse a bit but the result will be denser and chewier.
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How do you make brownies more chewy?
Substituting melted unsalted butter for the oil in the boxed brownie recipe will make for a richer and chewier brownie as well. Just melt the butter and use instead of the oil to get a rich and chewy brownie.Why are my brownies cakey and not chewy?
There may be a few reasons for your cakey brownies, but chances are that if you are getting cakey brownies, you are using too much flour or baking powder. This also means that you may not be using enough butter in your batter. What is this? Cakey brownies are also a result of too much whisking.What causes rubbery brownies?
You Use Too Much Flour The Result: Dry, tough cakes, rubbery brownies, and a host of other textural mishaps. The Fix: In lighter baking, you're using less of the butter and oil that can hide a host of measurement sins.How do you make fudgy brownies not cakey?
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.What's The Main Difference Between Cakey + Fudgy Brownies?
More answers regarding how do I reverse my cake-like brownies to chewy? [duplicate]
Answer 2
Take a look at this video for mode details, but what makes a diference between fudgy&chewy to a cakey is the fat ratio.
Answer 3
Since the brownies are already in the oven it is likely too late to increase the amount of butter in the brownie batter. Your best bet is to add a metal baking sheet at the bottom of the oven and add about a cup of water. The goal would be to have steam rise from the baking sheet add some moisture to the brownie. While this is no substitute for more butter in your brownie batter it will lend itself to a more chewy texture. You may also want to bake the brownies for slightly less than you would normally do so.
If the brownies are already cooked and out of the oven at room temperature, you could try steaming them in manner similar to the way restaurants steam already cooked bread to give it a warm and soft texture right before serving to guests.
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