It took years to figure this out. You're welcome.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Tasty | 2017-06-03 16:00:43 |  11,891,181 Views |
The best fudgy brownies ever! • Yummy
Elisabeth Sherman is the food and drink editor at Matador Network. A former writer for Food & Wine she has worked for magazines since 2010. Her work has been featured in Vulture The Atlantic The Guardian and Rolling Stone.
My confidence in my baking skills is usually unwavering. I’ve mastered carrot cake and oatmeal cookies. My pumpkin cheesecake is fluffy and creamy. But I’ve never been so humbled by a baked good as I am by brownies.
For years I’ve tried to master this deceptively difficult dessert. I’ve made them both from scratch and from a packet and the result was always the same: cakey dry stiff squares that were nowhere near the chewy soft fudgy texture I wanted. Feeling desperate I scoured the internet for advice. I kept coming across the same well-meaning advice: Use butter never bland oil. Reduce the amount of flour (fudge brownies have a higher fat ratio). Replace water with milk for a richer flavor. I even saw a recipe that suggested using a flavored coffee creamer.
