What is the 'best' flour to use for brownies?
Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
Best Answer
Short and sweet... Use cake / pastry flour. At 5-7 % protein vs. 11% for AP vs. 13% + for bread flour, that means a lot less gluten formation. This protein, when mixed with water and subjected to mechanical working is what produces gluten. The higher the protein percentage, the 'tougher' (due to the gluten) the final product. Always use cake or pastry flour when making any type of cake, even brownies. And a little extra egg won't hurt, either.
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Can I use self raising flour instead of plain flour for brownies?
You could, but you'd get a cakier result. Your recipe calls for no chemical leavening agent, while self raising flour contains some baking powder. That will make your brownies rise a bit so they won't turn out as fudgy.What is the secret to baking brownies?
10 Tips for Baking Perfect BrowniesHow does flour affect brownies?
Both flour and sugar influence the consistency of the brownie. A lot of flour will result in a more cakey brownie. Less sugar will not only make the brownie less sweet, it will also make it less crispy (undisolved sugar contributes to the crispiness) and softer as a whole.What makes brownies fudgy vs 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.Ylvis - The Fox (What Does The Fox Say?) [Official music video HD]
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Answer 2
DO NOT use cake flour--use all purpose. The lower percentage of protein in cake flour makes a "chalkier/crumbly" texture. If you're going for chewy/fudgy brownies, all purpose is the way to go! I actually made a batch today using cake flour, and was so angry at the result. I made a new batch using AP flour (to redeem myself), and it turned out wonderful!
Answer 3
I think the type flour used will have less of an effect than the amount, especially if your recipe uses lots of chocolate, butter, and eggs. My go-to Brownie recipe uses all-purpose flour (relatively little compared to the rest of the ingredients), and the brownies come out chewy and moist every time.
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