What is the different between cakey, chewy and fudgy brownies?!


Question: is that from the technical point? or the whisk and mix the ingredients is different?


Answers: is that from the technical point? or the whisk and mix the ingredients is different?

A Cakey brownie
-has a moist crumb and a slightly fluffy interior.
-the batter contains less butter than the other recipes.
-may using milk and a little corn syrup for moistness (the milk and corn syrup are also great ways to extend a brownie's shelf life).
-not using so much flour (even less than for most cakes), and while brownies don't usually use chemical leavens, I add some baking powder to keep this cakey brownie light.
-The technique : creaming the butter and sugar first (rather than melting the butter) and then whisking the batter to aerate the mixture and get a light crumb.

A chewy brownie
-is moist, but not quite as gooey as a fudgy one.
-The chewiness seems to come from a couple of different factors: more all-purpose flour, whose proteins provide "bite" (cake flour, which is lower in protein, results in a light, crumbly texture that's too delicate for brownies); and whole eggs, whose whites give structure and "set."

A fudgy brownie
-is dense, with a moist, intensely chocolatey interior.
-it's somewhere between a rich truffle torte and a piece of fudge.
- I've added an egg yolk to contribute fudgy richness without greasiness. Because the batter is quite dense, I suggest beating it vigorously with a wooden spoon to ensure a smooth, even texture.

The more egg you add, the more cakey the brownie is. I think the oil makes a difference as well..

More egg, more cakey. Too much egg and you have chocolate noodles. The more milk and chocolate you add the more fudgy. Chewy comes from the oil.





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