My family loves brownies, which is great because since I’m a food blogger, I get to make tons of different combination of brownies and they eat them all up.
Believe it or not, brownies are one of the hardest desserts to get to perfection, mostly because everyone in my household likes brownies different ways, my husband likes them hard, my son’s like them gooey. So, finding the right balance, where everyone is happy is something of a mystery to me.
I have used all sorts of brownie mixes, scratch recipes, made frosted brownies, plain brownies, brownies with nuts, fudge brownies, and the list goes on and on…
The history of brownies, according to Wikipedia originated in 1897 by the very famous Sears, Roebuck Catalogue, it was really a brownie cookie bar. Which, were probably easier to make in masses, than rolling out the dough and pressing them. (You know what I am talking about right)
Here are some great tips for making the perfect brownies:
- Decide which type of brownie you would like to make since they are all different. If you would like a cake brownie you need to reduce your flour to about 1/2 cup, you also do not use any baking powder. If you want a fudgier brownie, just leave the sugar and butter separate, rather then cream them, like you normally do.
- To get cake-like brownies to add more flour and you do use baking powder, you also cream the sugar and butter together.
- If you like your brownies chewy, use a bit more egg, it will make it chewier since it will be moister.
- For the best brownies use a metal pan, as they conduct heat evenly if you use a glass pan it will cause the edges to burn.
- If you would like for easy cleanup, line your pan with parchment or aluminum foil, and create a slight overhang to create handles, this will allow you to easily remove the brownies when they cool down. It will make it easier to cut into squares, and they look much better when you go to serve them.
- Do not completely mix in the flour, if you keep on mixing your batter, until all of the flour is mixed in, you will over stir the batter, which leaves you with dense brownies.
- Always use room temperature eggs, just leave them up for 30 minutes prior to baking, cold eggs tend to make your batter denser.
- Always check your brownies about 10 minutes before your recipe calls for, since all of the air fryers are different, this will lead to less burnt brownies, and more brownies to eat =)