I Baked 144 Brownies To Create The Perfect Recipe | Bon Appétit

Summary

In this detailed journey to perfect the ultimate brownie, the baker experiments with various ingredients, techniques, and ratios to achieve a rich, fudgy texture with a glossy, crackly top. The process includes testing different chocolate forms, sugar types, flour quantities, and even browning butter for added depth. With each version, the goal shifts toward balancing the chocolate intensity, texture, and sweetness. After refining multiple iterations, the baker arrives at a balanced, fudgy brownie that appeals to nearly everyone, proving that even small adjustments can make a big impact in creating the perfect treat.

Takeaways

• 😀 The perfect brownie should have a crackly, glossy top, a chewy texture, and deep, rich chocolate flavor.
• 🍫 Experimenting with different chocolate ingredients (melted chocolate vs. cocoa powder) plays a key role in determining the brownie’s texture and flavor intensity.
• 🧈 Browning butter can add nutty, savory flavors, but may not always make a noticeable difference when combined with other intense chocolate ingredients.
• 🍪 Chocolate chips can enhance the fudgy texture of the brownie and help achieve a crackly top, despite initial resistance to their inclusion.
• 🍰 The texture balance between fudgy and cakey is critical. Too much melted chocolate can make the brownie overly dense and lacking structure.
• 🔥 The baking temperature (375°F vs. 400°F) directly affects the brownie’s texture. 375°F yields a balanced, fudgy interior with a crisp edge, while 400°F can dry out the brownie.
• 🧂 Granulated sugar is essential for achieving the desired crackly top, with a higher proportion of granulated sugar contributing to a better crispiness around the edges.
• 🍯 Brown sugar is often used for its moisture-retaining properties, but reducing its presence may enhance the desired texture and prevent an overly moist, fudgy result.
• 🍽️ Achieving the right consistency and texture often requires small adjustments in ingredient proportions, such as tweaking the amount of flour or cocoa powder to balance the batter's liquidity.
• 🎯 After several rounds of testing and refining, the final brownie recipe emerged as a balance of flavors and textures, closely resembling the 'platonic ideal' of a brownie that is rich, fudgy, and satisfying.

Q & A

Why did the baker spend two days perfecting the brownie recipe?

The baker spent two days perfecting the brownie recipe to find the ideal combination of ingredients and techniques that would result in a brownie with a crackly top, a fudgy texture, and a deep, rich flavor.

What were the main goals for the 'perfect' brownie?

The main goals for the 'perfect' brownie were achieving a glossy, crackly top, a chewy but fudgy texture, and a deep, rich chocolate flavor.

What ingredients did the baker use in the initial brownie recipe (Version 1)?

In Version 1, the baker used a combination of Dutch-process cocoa powder, a stick of browned butter, brown sugar, whole wheat flour, white flour, melted chocolate, eggs, granulated sugar, vanilla extract, and a pinch of salt.

What was the reason behind using browned butter in Version 1?

The browned butter was used to enhance the flavor by driving out water content and toasting the milk solids, which imparted a nutty flavor, contributing to the savory notes of the brownie.

Why was there a change in sugar from brown sugar to granulated sugar in Version 2?

The shift from brown sugar to granulated sugar in Version 2 was an attempt to simplify the recipe and reduce the intensity of the chocolate flavor, as brown sugar adds moisture and a deeper flavor that may have been too strong for the desired outcome.

What role did the eggs play in the brownie batter?

The eggs were essential in helping to bind the ingredients together, create a smooth batter, and contribute to the formation of the crackly top. The number of eggs also affected the texture, with additional eggs making the batter more fluid and less dense.

Why did the baker experiment with baking temperatures of 375°F and 400°F?

The baker experimented with different baking temperatures to find the ideal balance between a crispy edge and a fudgy center. The higher temperature of 400°F was intended to create a crispier edge, while 375°F was deemed safer for preventing over-drying.

How did the addition of chocolate chips impact the final brownie recipe?

The addition of chocolate chips helped to enhance the fudgy texture and contributed to the crackly top. Although initially against them, the baker found that chocolate chips worked well by providing additional moisture and flavor.

What were the key differences between Version 1 and Version 2 of the brownie?

Version 1 focused on a savory, rich flavor with a more complex texture, including the use of browned butter. Version 2, however, simplified the recipe by using melted butter and reducing the complexity of the ingredients, resulting in a brownie that was less intense but slightly more chewy.

What did the baker mean by the 'platonic ideal' of a brownie?

The 'platonic ideal' of a brownie refers to the ultimate version the baker envisioned: a perfectly balanced brownie with a glossy, crackly top, rich chocolate flavor, and a fudgy yet chewy texture—achieved after many rounds of testing and refining.