Brownies are at their best when they're sweet and gooey in the middle, but with so many brownie recipes around, it's often hard to find one that tastes great and gives you the right texture. There are a number of recipes that will give you a thick brownie batter that is easy to bake, often by making simple changes to the quantities of the ingredients.
One of the easiest ways to ensure you get a thick brownie batter is to use melted chocolate instead of cocoa powder in your mixture. You need 10.5 oz. semisweet chocolate, 9.7 oz. unsalted butter, 11.4 oz. white sugar, four large eggs, vanilla essence, 6.1 oz. all purpose flour and 1.7 oz. each of white and milk chocolate chips. Melt the chocolate and butter together, then stir in the sugar. Add the eggs one at a time until they're fully mixed, followed by the vanilla essence. Finally, slowly fold in the flour and add the chocolate chips. Spread the batter into a tray lined with baking parchment and cook for 30 to 35 minutes at 340 degrees Fahrenheit.
Another easy way you can make your brownie batter thicker is by using a comparatively larger quantity of flour. The best recipe for this uses 8.7 oz. all purpose flour, 1 tsp. baking powder, 6.8 oz. butter, 6.8 oz. cocoa powder, 0.8 lbs. white sugar, three eggs and vanilla essence. Melt the butter, then stir in the cocoa. Blend into the sugar, eggs and vanilla essence. Finally, fold in the flour and spread into a lined baking tray. Bake at 350 degrees Fahrenheit for 30 to 35 minutes.
Another way of making your brownie batter thick is by using a larger number of eggs. This recipe for cappuccino brownies uses eight eggs as well as 8 oz. semisweet chocolate, 1/2 lb. unsalted butter, 1.6 oz. strong espresso (or strong coffee), 1.2 lb. white sugar and 13 oz. all purpose flour. Melt the butter, chocolate and coffee together, then remove from the heat and beat in the eggs until they are well combined. In a separate bowl, combine the flour and sugar together, then gently fold into the chocolate and egg mix. Pour into a lined tray and bake for 30 minutes at 350 degrees Fahrenheit.
Cocoa and Chocolate
The combination of cocoa powder and chocolate in a brownie recipe yields brownies that are between gooey and cakey. This is a good recipe to start with when making brownies the first time. You need 5 oz. semisweet chocolate, 3.3 oz. (1 stick) unsalted butter, 2 tbsp. cocoa powder, 7 oz. white sugar, vanilla extract, three large eggs, 5 oz. all purpose flour, and 5 oz. pecan nuts or chocolate chips. Melt the butter and chocolate together, then remove from the heat and stir in the cocoa powder and sugar. Beat in the eggs one at a time, then add the vanilla essence. Finally, fold in the flour and pecan nuts or chocolate chips. Pour into a lined tray and bake in the oven for 30 minutes at 350 degrees Fahrenheit.
Finally, the cooking time is really important if you want to get the texture of the brownies just right. Often, it doesn't matter how thick your batter is; if you over cook them for even a few minutes, you will dry out the brownies and be left with a cakey consistency. Always experiment with the cooking time, using the recipe as a guide, but check the brownies a few minutes before. As a general rule, if you want them cakey, wait until a skewer comes out of the brownie clean, if you want them gooey, make sure there is still some batter left on the skewer when it comes out of the brownie.
Becky Kadansky has contributed writing to "Flutewise" (an international magazine for flute players), local district magazines and has had several short stories and poems published in young writers books and anthologies. She is currently a student at Newcastle University for media, communications and cultural studies.