Baker's easy one-bowl German sweet chocolate brownies with coconut-nut topping: A classic recipe from 1997 - Click Americana (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.

And where melted chocolate introduces more moisture to the brownie and, consequently, requires additional flour to balance it out, cocoa powder can stand in for a portion of the flour. With less flour, the brownies taste barely bound, with no risk of cakiness or toughness.

Standard brownie mixes contain cocoa in amounts that range from 1/8 to 1/3 of the total mix weight. So if you have a 15 oz box, the cocoa amount could be anywhere from ~2 to 5 oz (1600 to 4000 mg methylxanthines).

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.

“When it comes to baking, I prefer Dutch process cocoa powder,” says former BA food editor Claire Saffitz. “The alkalizing process darkens the color and typically deepens the flavor.” Dutch process cocoa powder produces baked goods that taste more intensely chocolatey.

Unsweetened cocoa powder – Michelle recommends using Hershey's Special Dark Dutch-processed cocoa powder (I used Whole Foods' 365 Cocoa Powder). Make sure to sift it if it's lumpy!

How to Substitute Chocolate Chips. Here's how: For every 6 tablespoons of cocoa your recipe calls for, use 6 ounces of semi-sweet Sephra chocolate chips. In other words, one tablespoon of cocoa equals one ounce of melted Sephra chocolate chips.

No. The main ingredients in brownies are not good for dogs, including chocolate, wheat flour, and sugar. In particular, chocolate is toxic to dogs because it contains methylxanthines like caffeine and theobromine, which dogs cannot break down like we can. Chocolate poisoning can cause severe symptoms and even death.

“Baking chocolate, in its most traditional form, is unsweetened chocolate. That means it's 100 percent chocolate liquor (aka processed and ground cocoa beans) without any added sugar or flavoring, so it's extra bitter and extra unpleasant to bite into.

And second, you can cut your brownies to any size you want. So, I would say 8 to 100 pieces.

How many types of brownies are there? ›

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

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.

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.

Brownies have a cake-like texture with a crispy top and a moist, fudgy center and are typically baked in a rectangular pan. Fudge, on the other hand, is typically made by cooking a mixture of sugar, butter, and milk or cream until it reaches a soft, chewy consistency.