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I've tried many different brownie recipes and most of mine bake to a cake-like consistency. The brownie holy grail for me is crusty top chewy brownies. What can I add/remove/do that will make my brownies chewier?

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Less eggs = less cake like. –  Jay Dec 28 '11 at 7:18
Although I like @ElendilTheTall's answer the best, there are some other suggestions at cooking.stackexchange.com/questions/1181/… –  jontyc Dec 28 '11 at 13:21
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1 Answer

up vote 9 down vote accepted

One of the most important factors in achieving a fudgy, chewy brownie is cooking time. Essentially you should be slightly undercooking the brownies so they don't dry out in the middle.

Use the cooking times given in recipes as a guide only, because each oven will vary. 5-10 minutes before they 'should' be ready, start testing the centre of the brownies with a toothpick or cake tester: unlike a cake, you want a good amount of sticky crumbs on the skewer (but very little liquid batter). Remember that the cooking process will continue even once the brownies are out of the oven.

Another factor that contributes to chewiness is the sugars you use: adding some sticky, dense, dark sugar will help create a fudgy brownie. The brownie recipe I use, which is pretty damn good, uses 1.5 cups of granulated sugar and .5 cup of packed dark brown sugar.

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i know its off topic to create a question asking for recipes but since you are the one mentioning that you have a pretty damn good recipe, would you mind sharing it? Always looking for a better recipe for brownies. –  Jay Dec 28 '11 at 20:59
I use the recipe from Baked: New Frontiers in Baking which you can get at any good bookstore :) Some really fantastic recipes, not least the brownies. –  ElendilTheTall Dec 29 '11 at 8:22
Thanks :) Great title on the book. Hopefully there isn't any recipes with additional special "green" ingredient. –  Jay Dec 29 '11 at 15:32
Great info @ElendilTheTall ! –  Issam Dec 30 '11 at 14:41
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