The best fudgy football brownies recipe for game day (2024)

FAQs

How do you keep brownies fudgy? ›

Wrapping aluminum foil around individual brownies or a tin of brownies will block the air from entering and preserve their chewy nature.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Be sure to seal brownies in an airtight container (using plastic wrap, aluminum foil, food storage bags/containers, or some combination of these) to keep as much air as possible away from the brownies.

Problem 2: My brownies are too GOOEY

If you think about it, the ingredients that create that fudgy texture - the chocolate and butter - are completely liquid when hot, but solid at room temperature. We would never attempt to slice a brownie less than 2-3 hours after baking - it'll be a gooey mess.

When you want a delicious brownie for a baking emergency—or just to treat yourself—look no further than a box of Ghirardelli Double Chocolate Brownies. These fudgy brownies were packed with that Ghirardelli chocolate flavor that so many of us love.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

Whenever you think of a brownie, the thought of chocolate tags along. However, there is no chocolate in a brownie, just cocoa powder. It is the cocoa powder that gives a brownie its chocolatey taste. Contrastingly, a fudge requires ingredients apart from milk, butter, and sugar.

Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

What is a brownie fairy? ›

brownie, in English and Scottish folklore, a small, industrious fairy or hobgoblin believed to inhabit houses and barns. Rarely seen, he was often heard at night, cleaning and doing housework; he also sometimes mischievously disarranged rooms.

Alice Medrich, author of Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate, writes that “refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so ...

Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.

Sticking with the theme of richer flavored brownies, using milk instead of water is an absolute MUST. The fat from the milk adds flavor and fudgy texture that water just can't achieve. If you want to add even more flavor, use one of your favorite flavored coffee creamers instead of water or milk.

The brownies will continue to set as they cool. This recipe must be served after they've cooled to room temperature completely. In fact, they solidify into even more fudgy brownie bits if you chill them in the fridge before slicing and serving.

Nigella's classic Brownies (from HOW TO BE A DOMESTIC GODDESS) are moist and squidgy and should keep well in an airtight container for up to 5 days. However, if you are making them for a special event, such as a bake sale, then you may prefer to make them 1-2 days ahead to be sure that they are at their very best.