Best Ever Flourless Brownies (2024)

FAQs

What is a substitute for all purpose flour in brownies? ›

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

Brownies fail to rise due to the insufficient batter in your baking pan and not enough air has been infused, or your batter may not have enough egg or other key leavening agents.

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.

Weirdly, they came out fine… very, very gooey but they held their shape and are delicious. I'm so surprised as I thought flour was a key ingredient in brownies.

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

No matter what you're baking, you should always whisk your dry ingredients before combining them with the wet. Sifting really ensures just one thing: zero clumps. Clumps won't fully hydrate from your wet ingredients, which can lead to dry pockets in your baked goods.

In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat. Refrigerating helps improve the gloss and crustiness of brownies while simultaneously blending the flavors—the result? — brownie that tastes much richer and chewier.

Can I put undercooked brownies back in the oven? ›

Put the brownies back in the 300 degree oven and bake until a cooking thermometer reads 195 degrees, or about 30 more minutes. Finally, you'll cool the brownies for 30 minutes in the pan, then for 10 minutes on a cooling rack before slicing with a pizza cutter (my favorite tip) and serving.

Overmixing the ingredients can cause brownies to turn out tough or for a thin crust to form on top. Mix wet and dry ingredients just long enough to blend them, taking special care not to overbeat after the eggs are added.

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Add semisweet chocolate chips

We made several varieties of brownies in my shop and I noticed that the batches that had extra chocolate chips added to the batter always came out shiny! That's when I realized that the extra step of adding chocolate chips to the brownie batter helps the brownies get a crackly top.

For chewy brownies that taste (in the best way) like those that come from a boxed mix, use about 1 tablespoon of cornstarch per 1/2 cup of flour. You can also substitute cornstarch for the flour in a brownie recipe to make the most fabulous fudgy and chewy gluten-free brownies around.

Self rising flour has baking powder and a bit of salt already added. So, if you make the substitution, you'll have extra salt and baking powder in the finished product. It may not be terrible, but it won't be good.

You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter. You'll also want to keep a few extra egg whites handy if you want to ensure that your bake doesn't fall apart.

*All purpose flour can be used instead of bread flour, but for the chewiest brownie, bread flour is a must!