In my efforts to develop the best brownie recipe for My Kurated Life readers, I decided to dive deep, testing for both the best fudgey/chewy brownie (the recipe for my Best Fudgey Brownie can be found in this post), as well as the best soft/fluffy brownie. While I usually tend to favour fudgey brownies, I’ve decided that there is a time and place for both kinds of brownie. My family, it so happens, is divided in their favourite brownie - some fudgey, some fluffy, so it looks like I will be splitting my time between the recipe below and the fudgey brownie recipe I posted a few days ago.
Essentially, the difference between a soft, fluffy brownie and a dense, fudgey brownies lies in the ratios of flour to fat. The volume of baking powder, a leavening agent, also plays a role.
Fudgey, Dense Brownies = more fat to less flour ratio + a small amount of baking powder
(in addition to butter as a fat, melted chocolate chips add additional fat content & moisture)
Fluffy, Soft Brownies = less fat to more flour ratio + an increased amount of baking powder
(cocoa powder, a flour stand in, is used in this recipe to keep the fat content down)
A higher fat brownie (fudgey) has a lighter, more crinkled top (as shown in the brownie, top right side in image below), while a higher flour brownie has a darker, soft cake-like top (brownies - top left, middle and bottom right in image below).
So, if you like choice, you've got it - whether you feel like fluffy or fudgey, I've got you covered!
When the chocolate craving hits and you decide to make either (or both!) of these brownie recipes, let me know what you think in the comments below or send me your pics on Instagram at #mykuratedlife!
Enjoy,
Krista xo
The Best Fluffy Chocolate Brownies
makes one, 9" X 13" pan
Ingredients
3/4 cup flour
3/4 cup sugar
1/2 cup brown sugar
1/3 cup dutch processed cocoa powder
1 teaspooon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, melted (place in microwave for 30 seconds, then let cool)
3 eggs, whisked
1 teaspoon vanilla
*1/2 cup semi-sweet chocolate chips or 1/2 cup toasted, chopped walnuts (optional for texture)
Method
Pre-heat oven to 350 degrees.
Spray a 9" X 13" pan with non-stick baking spray, line with parchment paper, then re-spray the paper.
In a medium bowl add the cooled melted butter, whisked eggs and vanilla. Whisk to combine, then set aside.
In a small bowl combine the flour, sugar, brown sugar, cocoa powder, baking powder and salt.
Slowly add the dry flour mixture to the wet ingredients, mixing with a spatula as you go. Mix until combined, then add optional mix-ins if using (chocolate chips and/or nuts).
Pour batter into 9" X 13" pan and place in over for 35-40 minutes, or until a toothpick comes out clean. The cooking time will vary depending on your oven. Cool and then slice - the waiting is the hardest part!
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