What Happens If I Put Too Much Flour In My Brownies

A brownie kissed by a cookie.

Does calculation extra flour to brownies brand them chewier, cakier, or just drier?

In my search for the chewiest credibility, I've tried adding extra eggs to brownies, and at present I'1000 adding extra flour to brownies!

Adding Extra Flour to Brownies

But like they teach y'all in elementary school, yous're supposed to isolate a variable in lodge to test your hypothesis. In this case, that means that I keep my recipe, method, and temperature exactly the same each time, except for i change.

This fourth dimension, the merely thing that I'm changing in my classic chocolate brownie recipe is the corporeality of flour. I'll be doubling information technology from ane/2 cup in an 8-inch pan to 1 cup.

Thirty Minutes Later

I've seen credibility recipes that include this much flour before, and I've e'er stayed away from them because I was afraid they would be likewise dry or tough. It turns out that my instinct was only half right.

The edges (about i inch effectually the exterior) are definitely drier than the original recipe, and they have a toughness virtually them that isn't what I was looking for.

However, the eye of the pan of brownies was interesting. The centermost brownie felt dense and substantial on the tongue, with a satisfying chew that reminded me of a warm cookie, but slightly drier. Even the top of the brownies had a bit of the characteristic crinkle of a cookie. Despite that little bit of "cookie-ness," it was nevertheless a brownie through and through.

Conclusion

Although I expected the edges to be chewier, it turned out that the edges were drier and more than crumbly, while the center was dense and chewy.

The real magic would exist to figure out how to reproduce the center texture from edge to edge- with the moisture level amped upwards just a bit- so that the brownies wouldn't need to exist trimmed.

Perhaps a slightly shorter broil time, or a lower cooking temperature on a lower oven rack would do the trick. As I plant out the adjacent day, these brownies dry out very speedily and get crumbly the second day. They probably need a little more fatty, in the form of butter or an egg yolk. That volition have to exist a future experiment.

I hope this helps you lot with your brownie baking. Y'all might also enjoy reading almost adding actress eggs to brownies, or how to tell when brownies are done.

If you've observed whatever interesting effects from changing ingredients, method, or temperature, please let me know in the comments below. I love to learn from other bakers!

-Katie