How can I make my brownies more dense?

How can I make my brownies more dense?

Generally the more eggs you add to a brownie recipe, the cakier the brownie will be. That’s why it’s a good idea to stick with 2 eggs, which is typically the amount that the back of the box calls for. However, you can add an additional egg yolk. The additional egg yolk adds more fat, creating a fudgier brownie.

How do you thicken up brownies?

Add Some Filler. Nuts, marshmallows and chocolate chips take up space, increasing the overall volume of the batter. A brownie baked with these additions will be thicker than the same batter baked in the same pan without them.

What makes brownies dense?

The more fat (butter and chocolate) to flour, the fudgier the brownies. The less fat to flour, the cakier. For 1 cup of flour, a fudgy brownie can have as much as 3 sticks of melted butter and 32 ounces of melted chocolate (an 8.8 to 1 fat to flour ratio based on weight).

Why does my brownies get hard?

Watch Your Bake Time One of the main causes for hard brownies is over baking. When it comes to baking brownies it’s better to slightly under bake them than over bake. So when baking your brownies follow your recipe closely and check your brownies when they have baked at the low end of the estimated cooking time.

Why are my brownies dense?

Cakey brownies are also a result of too much whisking. When you whisk your batter, you are aerating the mixture and thus creating a lighter crumb. Ultimately, a cakey brownie is caused by having too much air in your batter, which causes a fluffy and cake-like interior.

What does thicker brownies mean?

Instead of a dense, rich center, cakey brownies are the thickest of the three and have a lighter, airier texture due to a lower amount of fat, more flour, and the addition of baking powder for leavening.

Why are my brownies still runny?

If the whole of the brownie mix is undercooked, the oven temperature is too low, or you’re simply not cooking the brownie for long enough. But more commonly, people have a problem whereby the brownies are overcooking at the edges while still being raw in the middle.