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Old 05-01-2008, 11:24 AM   #1
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What makes a "chewy" brownie "chewy" ?

My grandson loves the Ghiradelli brownies (box mix) I make them for him on a weekly basis. Trouble is, he doesnt care for scratch brownies I make for him-evidently, its the texture. My homemade brownies are more "cakelike" as opposed to the boxed variety that are more dense(?) and "chewy".

I'm not asking anyone to post entire recipes, but can anyone tell me what the difference (ingredient/technique etc) between the two is?

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Old 05-01-2008, 11:41 AM   #2
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I can't help you there, but if I had my choice between a Cakie Brownie or Chewey Brownie, I'm going with the chewey one. lol
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Old 05-01-2008, 11:46 AM   #3
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I would venture to say it is a mix of the shortening/oil/butter, and how long the mix is mixed for. The monger the mixing, the more gluten is developed in the flour, making a more rubbery...ermm, chewy, texture.
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Old 05-01-2008, 11:57 AM   #4
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On some brownie mix boxes you are given the option of cake like or chewy brownies. The difference is one less egg for chewy brownies. (or one more for cake like brownies)
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Old 05-01-2008, 11:59 AM   #5
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Maybe you could post the recipe so one of the baking experts can turn them into chewey brownies.
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Old 05-01-2008, 12:03 PM   #6
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mmmm.....drooool.....chewy brownies!
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Old 05-01-2008, 12:13 PM   #7
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the recipe on the back on the nestle unsweetened choc squares are nice and chewy.
"One Bowl Brownies" they're called. From scratch and everything! No need to bother buying mix anymore. :)

I lied its the Baker's brand chocolate.

Here's the recipe
RecipeDetail

I skip the nuts. Have plenty here at home.
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Old 05-01-2008, 12:22 PM   #8
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Baking911, as usual, explains everything.

cookies_brownies

You'll need to switch up your recipe. I am sure you can get dozens of chewie scratch brownie recipes using google.
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Old 05-01-2008, 10:52 PM   #9
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Check these out from Fine Cooking mag- they're fantastic. I bake them for less time than indicated, about 31 - 32 minutes in a shiny pan. I like them both at room temp and chilled, but prefer them chilled. As with most brownies, chilling makes them fudgier.
Chewy Brownies - Fine Cooking
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Old 05-11-2008, 12:59 PM   #10
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The main thing that will effect chewiness of a brownie is the Eggs and Fat. Here is an extremely nice chocolate brownie recipe that is nice and chewy...

Robert Noel's Chocolate Brownies

5oz - 72% chocolate
5oz - Butter
-------------------
5oz - Eggs
9.1oz - Sugar
.1 oz - Vanilla
Pinch - Salt
-------------------
4.5 oz bread flour


1) Melt chocolate and butter together.
2) combine sugar, eggs, vanilla, and salt.
3) Add chocolate/butter mixture to the Egg/sugar mixture.
4) Fold in flour.

Put in 6x9 pan and bake at 325 F for about 45 min.

*If you don't have bread flour then you can use 5 oz of All Purpose Flour.
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