Chocolateis beloved by cultures around the world.
One of our favorite applications forthe craving-inducing ingredient, though, is brownies.
We all love a good brownie, right?
They have structure but they’re still soft and even slightly gooey.
They have crisp edges but a warm center that stays dense yet pillowy.
However, there is one drawback with brownies.
They can be easily messed up.
Let’s back up.
You first need to understand that there are two types of brownies: cakier brownies and fudgier brownies.
You should immediately be able to tell which jot down a recipe will yield when you read it.
Other errors include using low-quality ingredients and not letting your baked brownies cool for long enough before eating them.
This will alter the texture of the final brownie, often making them chewy rather than cakey or fudgy.
