I want fudgy brownies.
I am using a box mix that I really like, but I couldn't remember what I do to make brownies more 'fudgy,' so I searched the internet. That was fucking useless.
Her royal highness Martha Stewart's website claims more fat makes brownies fudgier, not changing the volume of eggs or the whites/yolks.
Out of the Box Brownies, a site dedicated to Brownies, says less eggs equals more fudge.
Folks at Fine Cooking might have some recipies that do what you want but offer only confusing, disconnected and less-than-useful info about WHAT MAKES THE FUDGINESS.
Honestly, Martha's advice sounds more like science to me than the others. I still do not know what to try, but adding butter until someone calls a cardiologist is usually a good approach.
(not sure what the brownies pictured are, but the images in our db.)
I used one egg and 3/4 cup of Kerrygold butter. They are delicious. Cripsy on the tops, but chewy tho not gooey on the inside.
According to the Encyclopedia of Pasta, there are hundreds of pasta shapes. At Smithsonian, Elizabeth Chu and D. Lawrence Tarazano of the US Patent Office look at relatively recent machinery to crank out the floury forms. From Smithsonian: The various shapes can be categorized based on the means by which they are formed: by hand, […]
Pringles are my favorite chip. In this Bon Appétit video, chef Claire Saffitz attempts to make them herself. Even if she nailed the form and the flavor, I don’t think her technique would scale in my household. Admittedly, once I pop, I can’t stop.
I wanted to make fudgy brownies.
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