How to Make Mini Football Brownies (2024)

FAQs

What makes a brownie more fudgy? ›

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.

For cake-like brownies, take them out of the oven when they just begin to pull away from the sides of the pan, or when a toothpick inserted in the center comes out clean. For fudgy brownies, bake within the time range stated in the recipe. For very moist brownies, take them out toward the minimum baking time.

Spread the batter evenly

My favorite tool for spreading it is an offset spatula, but the back of a spoon works as well.

The recipes for Ultimate Chewy Brownies and Ultimate Fudgy Brownies are very similar. They both have about double the amount of butter, flour and sugar than the cakey brownies. This provides the richness and gooey structure in the brownie. The preparation method for the denser brownies is also very different.

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Three tips for achieving perfect fudginess. Fudgy brownies are a tricky beast: overbake them and you enter cakey territory, underbake them and you get a squishy mess.

To kill harmful bacteria, the brownies need to reach at least 165 °F (74 °C). If you like your brownies super fudgy to the point where they ooze onto your plate, you can take them out once they hit 165 °F (74 °C). However, if you're making cakey brownies, cook them until they reach 210 °F (99 °C).

We would never attempt to slice a brownie less than 2-3 hours after baking - it'll be a gooey mess. For perfect, fudgy brownies, let them cool in their tin for 1-2 hours after baking, and then put them in the fridge overnight.

If you make brownies or bake often, consider using or purchasing a metal pan to use in place of your Pyrex dish. Metal pans, specifically aluminum, absorb and transfer heat more consistently than glass, making them perfect for delicious, evenly-cooked, moist brownies every time.

Can I use a 9x13 pan instead of 8x8 for brownies? ›

The area of a 8x8 pan on the other hand, is 64 square inches, or close to half that of a 9x13 pan. This means you can scale a recipe down from a 9x13 pan to an 8x8 pan by simply halving the recipe. Conversely, to go from a 8x8 pan to a 9x13 pan, you double the recipe.

Adding baking powder or baking soda lifts brownies up and creates a cakier result. But today, we all want a brownie so dense and fudgy that it's basically 1 step up from eating pure chocolate. You'll get a taste of how dense these brownies are when you're mixing up the batter. It's so thick and so fudgy.

When placed in an airtight container or Ziploc bag, the batter can be kept in the fridge overnight and still be safe to enjoy in the morning. In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat.

Over mixing brownie leads to too much air incorporation and can leave your brownie looking and tasting like a chocolate cake. Under mixing will lead to insufficient combination of your core ingredients and so the brownie texture will not form to perfection.

Alice Medrich, author of Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate, writes that “refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so ...

The chewy brownie (center in the photo) is likely the one you know and love. It has—you guessed it—a thick and chewy outer crust with a rich chocolate center. A fudgy brownie (far left in the photo) is slightly underbaked and is very gooey and dense. It is for true chocoholics.

The ideal consistency of brownie mix is thick and gooey, similar to a thick cake batter. When you mix the ingredients together, the batter should be smooth and free of lumps, with a slightly sticky texture. This consistency is important for achieving moist and fudgy brownies that are rich in flavor.

Problem 2: My brownies are too GOOEY

If you think about it, the ingredients that create that fudgy texture - the chocolate and butter - are completely liquid when hot, but solid at room temperature. We would never attempt to slice a brownie less than 2-3 hours after baking - it'll be a gooey mess.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.