Brownies are a classic American dessert. It is mostly presented as a square-baked dessert. Baked in a square pan, it is sliced into square bars and can come in different textures. These Brownies from United States are supposed to be a cross between a cake and a cookie in texture.
However, there are brownies that are fudgy, chewy, or cakey, depending on whether you add cooking chocolates, cocoa, or how much leavening agent you add.
From the Wiki and other sources that talk about the Brownie History, it is said that the brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.
Depending on its density, it may be either fudgy or cakey and may include chocolate chips, nuts, or other ingredients. A variation made with brown sugar and chocolate bits but without melted chocolate in the batter is called a blonde brownie or blondie.
While I have a huge list of brownies already posted, I felt I never really bothered about the history and the science behind the dish to date. I have always preferred a fudgy brownie, however many of my recipes have been cakey as well. Check out the Brownies already shared in Cooking 4 all Seasons and here.
How to arrive at the classic brownie texture!
Brownies are a standard dessert menu, where warm brownies are served with ice cream, topped with whipped cream, or sprinkled with powdered sugar and fudge. When serving plain, these are common lunchbox treats.
Before zeroing on Brownies, my initial picks were either Broa de milho and Basboussa, which has been on my todo list for so long. I guess it has to go back to the list for a while now. Some of the other Bs I had on the list were Baguette, Bara Brith, Barmbrack, Borodinsky bread, Bush bread. I had to drop checking out these as I wasn't in a position to bake bread.
Check the roundup of the entire collection of baked dishes around the World in the A to Z order.
Today is B for Brownies from the United States.
Ever since I decided I would be making a classic brownie, I have been reading so much on the history and how it has evolved over years.
This is also my first ever dish that I have baked 3 times in a row because I didn't get the right texture. My kids were totally happy with all my attempts. Though today's recipe turned out great, I will still try it again.
Today's measurement gave me a slightly cakey crumb. I am looking at thick squares, that are also fudgy, gooey, yet held their shape. The first thing I realized was that I do not have a smaller square pan. The measurement I have been experimenting with has been with a bake that results in 1 to 1.5-inch brownies. So I need to get a smaller pan.
If I was looking at a regular recipe, I won't have had any trouble. I am trying to recreate the exact texture with an eggless concept. Since in a brownie, there is hardly any leavening agent added, egg works as a leavening agent as well. So when I am removing the eggs, I need to add in a substitute that works well. I have tried with Commercial Egg Replacer, Apples, Yogurt, etc. Each one turned out different.
Today's Brownie had Egg Replacer as the substitute and it turned out slightly cakey in texture. I am still not 100% fine with the texture, for now, will share the recipe. I felt the ones with apple were the best in texture, as apple will aid in both enhancing the taste and the leavening role.
Since I was looking for a classic brownie recipe, I wanted to try Katharine Hepburn’s Brownies. This recipe is such a no-fuss classic recipe. In the original recipe, I read that it really yields a rich and gooey brownie. However, with egg replacement, the texture changes.
Redoing the recipe until you perfect it!
Another factor is, for almost 2 cups of cooking chocolate, the recipe calls for only 1/4 cup flour, however, the butter is almost 1/2 cup. This results in excess buttery texture for the brownie not to set at all. I reduced it to 1/4 cup butter, I think I might need a bit more flour next time, along with apples.
So you see, instead of going ahead with the other bakes, I have spent a precious amount of time, redoing this brownie so many times. Needless to say, my kids were super happy with the never-ending brownie supply. I have almost emptied my cooking chocolate and chocolate chips.
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
Step by Step Pictures for baking Brownies
Brownies from United States - Eggless
Preheat the oven to 185C.
Mix the egg replacer with 6 tbsp water in a bowl and keep it aside.
Melt the dark chocolate chips in a microwave bowl for a minute. Using a spatula, blend well.
Then add the melted butter, semi-sweet chocolate chips and stir well.
Next add the flour, sugar and combine everything together.
Add the egg replacer mix and stir to combine.
Finally, add the baking powder, ensure you mix it well. Do not beat the batter.
Pour this into a lined 8 x 8-inch-square baking pan. Bake 30 to 35 minutes.
Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
The brownies should really come down to room temperature if you want to slice them properly.
Recipe
Brownies from United States - Eggless
Ingredients
- 1/2 cup Dark Chocolate Chips
- 2 tbsp Cocoa Powder
- 1/4 cup Butter unsalted
- 2 tbsp Egg Replacer mixed with 6 tbsp water for 2 eggs
- 3/4 cup Sugar
- 1/2 cup All Purpose Flour
- 2 tbsp Semi Sweet Chocolate Chips
- 1/2 tsp Baking Powder
- Pinch of salt
Instructions
- Pre heat the oven at 185C
- Mix the egg replacer with 6 tbsp water in a bowl and keep it aside.
- Melt the dark chocolate chips in a microwave bowl for a minute. Using a spatula, blend well.
- Then add the melted butter, semi sweet chocolate chips and stir well.
- Next add the flour, sugar and combine everything together.
- Add the egg replacer mix and stir to combine.
- Finally add the baking powder and ensure the mix is nicely mixed but do not beat the batter.
- Pour this in a lined 8 x 8-inch-square baking pan. Bake 30 to 35 minutes.
- Let cool, then cut into bars.
Notes
[inlinkz_linkup id=693881 mode=1]
Similar to these are my favorite The Best Fudgy Brownie, Fudgy Chocolate Brownies, Eggless Triple Chocolate Fudge Brownie, No Egg Buttermilk Brownies and my ever best to what I remember is this Eggless Oreo Chocolate Brownie
Sandhya Ramakrishnan says
Brownies are something that I tasted after I came to US. I did not like it at first, but eventually starting loving them. I am more of a fudgy brownie lover and this is one recipe that I think works well with egg. I have tried egg less brownies, but they were no close to the ones with eggs. So I decided to stick to the brownies with eggs in them. I like the texture of yours and they are pretty close to the ones I make with eggs.
Srivalli says
Oh since I have never really tasted a brownie with egg, I am not able to imagine the taste. Though some of the best brownies that my friends claim, has that typical eggy smell that I don't even want to go near it..:)..I will only have to keep experimenting again I suppose!
Namratha says
Replacing eggs in brownies is definitely a daunting task. They are imperative to not on the taste but their signature gooey texture. Kudos to all your attempts and true baking spirit 🙂 Hope you find an eggless brownie recipe with the right texture.
PJ says
Wow! You tried one dish so many times! You sure have tons of patience!! The texture of this one looks good Srivalli.
Pavani says
Valli, you sound like a scientist obsessed with an experiment 🙂 But I can understand your frustration in not making what you have in your mind. I recently watched a TV show where they showed how to make chewy, fudgey and cakey brownies. Fudgey brownies had the most butter, least flour and no leavening agent, but quite a few eggs were used. So it might be a little difficult to get the same texture without eggs. I can send you the links to the recipes if you want -- let me know.
Srivalli says
Oh yes, I almost felt like a scientist in all the times I baked. I was literally noting down very bit of change I did. What to do, the perfect fudgy eggless brownie still eludes me. I have been happy with so many versions, after reading about the history, I am not able to accept anything else though.
Harini-Jaya R says
Hats off to your patience in trying it 3 times :). I didn't understand your disappointment though, looks wise the brownies look wonderful! I have tried quite a few variations of brownies but my personal fav was avocado brownies.
Srivalli says
heheheh..fact be known, my other two googy brownies were even more fantastic, both look wise and taste wise. My kids went literally gaga over it. Common sense should have told me to refrigerate it before clicking. However I went and gave it to kids and it disappeared within minutes. So this one, I waited till I clicked pictures..
Vaishali Sabnani says
Your brownies look wonderful...no need to stress so much!..there are some recipes which just need eggs to be made perfectly, and where replacing them is concerned ..well we can never get that texture, I too had such an experience with one of my bakes, but it's ok, I was still happy.
Sowmya:) says
You are awesome. Having so much patience and tenacity to try a recipe so many times, that too of a dish you have posted multiple variations of! Hats off....this one looks amazing. I need to try it...my eggless brownie attempts haven't been too successful and I am constantly looking for one. Maybe this is The one!!!
Sharmila - The Happie Friends Potpourri Corner says
Who can say no to a brownie!! Indeed brownie is my very first bake!! Now am tempted on seeing yours!!
pumpkinfarmfood says
Brownies come with its share of luck when you bake with or without eggs ....i think the success is when you get the thin film or skin on top which when you break down lets out some goey fudgy sort of cake....since you got these both it is a great recipe ....it is indeed a warm dessert - most loved now
Srividhya Gopalakrishnan says
Great pick for letter B.. Most of these desserts cross over US and Canada and I have few recipes not knowing which country to state as. 😉
Priya Suresh says
Brownies without eggs always have different texture, however nice fudgey brownies are baked with eggs na. Simply loved your patience to figure out the prefect eggless brownies.
ruchi indu says
Brownies look fantastic. Hope you get a perfect eggless version soon. I have tasted brownies only one and was not a fan of it. Should taste it from some authentic place I guess.
cookingwithsapanasa says
Wow you tried them three times. Hats off to your patience. Btw I love the texture of these brownies and they looks so delicious.
Veena Krishna Kumar says
Ok, this was they dish you said you want to redo. These look absolutely delicious Valle. Ask a chocoholic and they will vouch for this