The best brownies: Julia Child's Amazing Brownie Recipe (2024)

FAQs

What are the three types of brownies? ›

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.

Swap Fats. For a subtle upgrade, swap out the called-for vegetable oil with an equivalent amount of melted butter or coconut oil. The results are so incredibly rich and fudgy, they'll fool even the most die-hard of brownie snobs into thinking these are scratch-made.

They have the right crunch, great texture and tempting aroma. So, instead of any other kind of supper filled with oil and spices which can also make them feel heavy at dinner time, chocolate brownies prove to be a great supper choice that can be eaten without any feeling of guilt.

Everyone loves brownies, but some like these chocolaty squares rich and dense, while others prefer a taller treat. What does a baker need to do to have their brownies turn out just as they want them? Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate.

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Add nuts – Add a handful of finely chopped pecans or walnuts if you love brownies with nuts. Add mix ins – Jazz up a basic brownie mix with chopped mini peanut butter cups, white chocolate chunks, or your favorite chopped up candy bar. Add a swirl – Swirl in spoonfuls of peanut butter or Nutella before baking.

For an easy boost to your boxed brownie mix, sprinkle in about a half cup of add-ins to give brownie batter a personal touch. Although nuts, chocolate and peanut butter chips, and mini marshmallows are easy wins here, this method invites creativity, and the options are truly limitless.

If you like chewy, sticky brownies, I recommend: Betty Crocker Dark Chocolate Brownie Mix. If you like light, less dense brownies with a picture-perfect sugar top that flakes when sliced, I recommend: Duncan Hines Chewy Fudge Brownie Mix.

The chocolate comes from cocoa powder, which gives box brownies a lighter, less rich chocolate flavor than the homemade variety. Most people say brownies from a mix remind them of childhood. Of course mixes vary, and some include packets of chocolate sauce that give the brownies a denser, richer taste.

What country invented brownies? ›

The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.

Brownies taste better the next day. Cool in the pan then set aside, uncut, overnight in an airtight container or 2 layers of foil. To freeze, wrap uncut brownie in 2 layers of foil and 1 layer of plastic wrap and freeze for up to 4 months. Slice brownies just before serving, as cutting cracks the top.

There are three distinct types of brownie recipes — fudgy, chewy, and cakey — and they each bring something a little different to the table.

Brownies are not classified as cakes – this is a very interesting point about the brownie. The reason for this is that although the texture is similar to cakes, it is classed as finger food (whereas usually cake is eaten with a fork), therefore they are categorised as a cookie bar (in America).

Did you know that Brownies were originally called 'Rosebuds'? Rosebuds was established in 1914 for girls to join before they became Guides. Just one year later, the name was changed to Brownies. Brownies are the second-youngest members of the Girlguiding family, for girls aged between 7 and 10.

The Londoner describes why they called them "slu*tty brownies" perfectly: "they're oh so easy, and more than a little bit filthy." Just as simple as I would've imagined. They are as easy to make as they are messy to eat. If you look up slu*tty Brownies on Pinterest there are thousands of recipes listed.