The Ultimate Brownie Guide

Whether your preference is fudgy, cakey, or chewy brownies, this guide discusses all the factors at play.

The ultimate brownie guide is a one stop shop for all things brownie.

Whether your preference is fudgy, cakey or a chewy brownie we discuss all the factors at play.

If you’re a brownie aficionado you’ll enjoy our look at Brownie history, brownie ingredients, brownie methodology and brownie chemistry. We also provide answers to some commonly asked brownie questions.

The History of Brownies

Its maybe not a long shot to think that if you’re reading this article you’re probably a brownie aficionado or at least on your way to being one.

Understanding the history of brownies or any food always brings interest.

At Dello Mano we believe that the brownie was invented in 1893 at the Palmer Hotel in Chicago.

During the 1893 World Exhibition in Chicago, Bertha Palmer, the wife and co-owner of the Palmer House Hotel, asked the Hotel chef to develop a cake that could fit inside a women’s lunch box. This request led to the invention of the chocolate brownie.

We at Dello Mano strongly believe that the Palmer House Hotel invented the brownie, so in 2019, we finally made our pilgrimage there.

Visiting the hotel was an amazing experience. We’d planned to go for years, feeling it connected a circle with our own provenance. Due to the demands of our small business, it took many years before we could leave and make the trip

In 2019 we finally boarded the plane to Chicago. Walking into the hotel after dreaming about it for so long was awesome! Everything you’d expect from a hotel so grand that its a beloved member of the National Trust of Historic Preservation in the USA.

We met the current Chef of the Palmer House Hotel and importantly stood on the ground where the brownie originated. After a lovely chat we tasted the Hotels Original brownie that’s still made and celebrated to this day.

To be honest there is so much history in this hotel the brownie invention is only part of it. The Hotel significantly influenced art history and the growth and movement of French Impressionism. The hotel’s creation is a true love story.And that is not all, the Hotel has the most amazing history of movie stars, famous singers, Broadway stars and Celebrities that just continues to awe during a stay at the hotel.

Bake Your Best Brownies Ever!

Bake your best brownies ever with this comprehensive guide.

With over 15 years of experience, Dello Mano shares tips and tricks to help you bake your best brownies ever.

Which brownie recipe should you use?

Decide on your desired brownie texture (cakey, fudgy, etc.) and check recipe images. Ingredients and their ratios will influence the final result

Next look at the ingredients on the brownie recipe. Most brownies ( traditional not gluten free brownie or vegan brownie) use some or all of the brownie base ingredients. The recipe may omit an ingredient and most definitely the different recipes will vary the ratios of the ingredients. Both the ingredients and the ratio of ingredients impact the final look, texture and taste of your brownie.

Finally of course your choice of brownie recipe will get down to whether you have the appropriate ingredients in your pantry.

Ingredients for Brownie Success

What are brownies made of?

:Brownie recipes vary, but common ingredients include flour, eggs, butter, chocolate, cocoa, sugar, and vanilla. Their ratios and preparation methods impact texture and taste

Flour

Flour binds ingredients and provides structure. While cake flour creates tender cakes, we recommend all-purpose flour for brownies for the best texture

Eggs

Eggs contribute to texture, flavor, and color in brownies. They bind ingredients and prevent overdeveloping gluten, ensuring a tender texture

Eggs contain water, protein, and a small amount of fat. The protein is what helps bind a brownie mix together, forming long chains of amino acids. These tightly coiled amino acids are held together by weak bonds.As air is beaten into a batter or the batter is heated these bonds break down and the chains partly unwind. The protein is now not the shape it was before ( tightly coiled) but rather it is opened out. By way of the opening process, the protein is considered “denatured” and is now ready to play in the batter quite differently.

As the protein opens out it exposes its’ chain ends. Some of the ends are hydrophilic ( water-loving) and the others are hydrophobic ( water-hating). The chains rearrange themselves and the hydrophobic ends attach to the air bubbles while the hydrophilic, water-loving ends attach to the available water in the batter. A matrix is formed and this holds the air in the batter in place.

As these proteins are heated they coagulate and bind together and with the flour to form structure for the brownie.

Eggs assist in tenderising baked goods as they surround the gluten they prevent it from over developing and thus a softer bake.

Eggs also act as an emulsifier in most batters including brownie batter. They contain a fat called lecithin which acts to efficiently bring the fat and water together.

Brownies have a relatively simple set of ingredients. If you optimise each component you can really bake your best brownies ever!

So, perfect your eggs to impress with the best brownies!

Butter

Known in recipe technical terms as a fat, butter plays a significant role in baking. The term fats also includes, types of butter and oils. Different butters have different compositions and can impact your brownie or any baking recipe for that matter. Oils of course will totally change your brownie bake. The later can be used successfully in the right recipe to produce a completely different textured brownie.

Butter adds flavor and affects texture. Creaming butter with sugar creates airy, cakey brownies, while melting it with chocolate results in dense, fudgy brownies.

The other role of the butter in the baking process is that the fat in the butter traps the carbon dioxide gases that are formed during the baking process. These are the open air pockets you see in say a final cake or cakey brownie texture. Now stay with me here, the amount of air incorporated into the brownie ( or cake) batter depends on your recipe methodology.

If you brownie recipe methodology calls for the creaming of butter and sugar then this process incorporates a great deal of air into the batter. The mixer blades swirling around is picking up air and pushing pockets of air into your batter. The butter ( with the help of the flour and eggs) by way of the fat will help trap the air and stabilise it in the batter. By stabilising the air as the carbon dioxide is formed, the brownie rises. If you use the creaming method then in your brownie recipe you will naturally incorporate air that will results in a cakey open texture. This open cakey texture yields a more tender and lighter brownie.

Now on the other hand if your brownie recipe calls for the mixing of butter and chocolate ( not creaming of sugar and butter) then the result is quite different. By simply melting your butter and chocolate together you’re relying on the butter to trap some air during the process and stabilise your brownie structure however it will not yield a light open brownie but rather a dense texture.

As well as the brownie recipe methodology ( creaming vs no creaming) the fat to flour ratios impact how much air is formed in your brownie.

Understanding basics of the food science of brownies and the role of butter will help you decide which brownie recipe you should use. Thinking about those choices will help you to bake your best brownies ever!

Chocolate

Who doesn’t love chocolate? So much history and chocolate fun facts. It is great in brownies.

We prefer using Dark Belgian Chocolate for a richer flavor. Quality chocolate makes a significant difference, though it need not be the most expensive.

Your preferences determine the choice of chocolate, but different chocolates require different recipes. Its a great idea to spend a moment and learn how to taste chocolate before you use it in a brownie recipe.

We’re often asked if you can swap milk chocolate for dark chocolate in a brownie recipe. The answer is No. You cant substitute in milk chocolate for dark as its fat level is different. It also has more sugar and offers more milk solids than dark chocolate. The brownie recipe will be greatly impacted with a substitution of milk for dark chocolate.

It is probably appropriate to also say here that you can never substitute white chocolate for dark chocolate in a brownie. White chocolate isn’t technically chocolate and brings a completely different fat matrix into play. Blondies were developed to satifisfy the white chocolate urge. I mean white chocolate is great and totally worth giving a go in the kitchen but never as a substitute for dark chocolate in a brownie recipe.

Cocoa

These different forms can impact the recipe so if you’re looking to bake your best brownies ever it’s important to know about cocoa powder.

Your choice to use cocoa powder, a combination of cocoa powder and the type of cocoa powder will impact the final baked brownie result.

Whether to use cocoa or chocolate depends on personal preference. Dutch and natural cocoa powders differ and can impact your recipe’s outcome

Sugar

Apart from adding sweetness sugar plays an integral role in your baking. Sugar and the type of sugar impact flavour, colour and texture.

Sugar helps develop the colour of your baked goods. As heat is applied in the baking process the sugar molecules break down and become smaller and smaller. With every transition to a smaller molecule the colour darkens from brown to very dark brown if you keep baking.

In a similar reaction sugar contributes to tenderness of the baked good. Again as sugar takes up the water, it makes the water less available to the gluten and starch in the batter. The gluten and starch do most of the sturcture building in the brownie batter. With less water available their matrix building can be inhibited thus stopping them from building too much structure and toughness into your baked treat.

Sugar also extends the shelf life. The sugar and moisture react thus locking in the water. The water is now trapped and this prevents the baked good from drying out quickly.

There are many different ways to reduce sugar in brownies. Recipes abound on google for brownies. Many offer substitutions for sugar in the brownie recipe. It is a case of trial and error to find a sugar free brownie recipe that will help you bake your best brownie ever!

Vanilla

We use pure vanilla bean for the best flavor. While more expensive, pure vanilla enhances the taste of your brownies significantly

When your determining your brownie ingredients, you can opt to buy whole vanilla bean ( as shown above) or pure vanilla paste. The later usually in a jar or tube has the vanilla paste ready to go.

There’s no denying pure vanilla is expensive. It usually requires an investment to have some in your home pantry but you really dont need a lot so it will last a while. Pure vanilla adds beautiful soft aromatics and flavour to brownies. You can’t beat it!

Brownie Texture

Worldwide, brownie textures vary. At Dello Mano, we prefer fudgy brownies for their rich chocolate content, but all textures have their merits.

Achieving the desired texture involves art and science. Recipe ingredients, cooking time, and temperature all influence whether your brownies are fudgy or cakey.

So, you have a preference for a fudgy brownie or a cakey brownie? Here are some things to consider when choosing your brownie recipe.

What makes brownies fudgy?

A higher ratio of butter and chocolate to flour creates fudgy brownies. Avoid over-aeration and use minimal leavening agents.

Also up for consideration when your ultimate brownie is fudgy is the baking process.

Fudgy Brownies avoid over aeration by minimising the mixing process in the recipes. This includes reducing or minimising any beating or mixing that would normally incorporate air to the brownie batter. Fudgy brownie recipes usually mix the butter with the chocolate and do not use what is typical of a cake recipe and that is creaming of the butter and sugar together.

Baking time also impacts your final brownie texture.

What makes brownies cakey?

More flour and the use of a creaming method with leavening agents result in cakey brownies. These incorporate more air for a lighter texture.

Many factors are at play determing what makes a fudgy brownie vs cakey brownie recipe.

How to Frost Brownies

Frosting brownies adds an extra layer of flavor and texture, turning a simple treat into an indulgent dessert. Here’s a step-by-step guide on how to frost your brownies perfectly:

• Cool the Brownies:

After baking, allow the brownies to cool completely in the pan for at least an hour. This ensures that the frosting doesn’t melt and slide off.

• Prepare the Frosting:

Choose your favorite frosting flavor. Chocolate lovers might prefer a rich chocolate frosting, but other delicious options include vanilla, cream cheese, or peanut butter frosting. For a detailed guide on various frosting recipes and techniques, visit our Art of Frosting Brownies article.

• Apply the Frosting:

Once the brownies are completely cool, use an offset metal spatula to spread the frosting evenly over the top while the brownies are still in the pan. Start from the center and work your way to the edges to ensure a smooth and even layer.

• Customise with Mix-Ins:

Get creative with your brownie toppings. Add a sprinkle of chopped nuts, a drizzle of caramel, or even a dusting of sea salt. For adventurous flavor profiles, consider adding mix-ins like espresso, pumpkin, or even stout beer to your frosting or batter.

• Cut and Serve:

After frosting, cut the brownies into bars using a clean, sharp knife. Wipe the knife between cuts for clean edges. Serve and enjoy your decked-out brownies!

Frosted brownies are a delightful treat for any occasion. Experiment with different frosting flavors and mix-ins to discover your perfect combination. For more inspiration and detailed frosting techniques, check out our comprehensive guide on the Art of Frosting Brownies.

FAQ’s about baking your best brownie ever

How do I know when my brownie is cooked?

Remove brownies slightly undercooked for the best texture. Practice will help you gauge the perfect momen

We provide a great and in depth coverage of how to know when your brownies are cooked here.

If you perfect removing the brownie out of the oven just before it is fully cooked you’ll find you are on the way to bake your best brownie ever.

How do you get a crust on the top of your brownies?

To achieve a crunchy top, ensure your recipe contains sufficient sugar. As brownies bake, sugar crystallizes on the surface, creating the desired texture.

How to you cut even brownie squares or slices?

When we launched Dello Mano in 2006 there were very few brownies around. We scoured Australia looking for the best brownie…. and then decided to launch our own. Since then of course, we have inspired a whole mini industry of brownie bakers. We call ourselves the Brownie Pioneers because back in 2006 we were on a new frontier and mission to make brownies great. It wasn’t easy because cupcakes and macarons were all the rage. We spent countless hours sampling our brownies from Melbourne to Brisbane and beyond.

Because we innovated the market and created the brownie gift we set out to make brownies with a difference. Mostly brownies back then were cut into bar shapes and usually handmade by the owner of the cafe. We liked squares. We liked the idea of Luxury Brownies and we wanted a square chocolate gift box. So we launched our Dello Mano brownies cut into small squares.

Back then I used our daughters school ruler and chose our brownie square to be the exact width of the ruler. A mother has to do what a mother has to do! Back then I used a ruler to mark out each cut and I suggest if you want perfect cut brownies then you do the same.

If you like brownie bar shapes then that is also fine. You can just be sure to use the ruler not only for size but also to guide your straight line.

Use a ruler to mark and guide your cuts for evenly cut brownies. Cool completely before cutting for clean edges

How do you cut perfect brownie slices?

First things first. As tempted as you may be to cut a brownie soon after it appears from the oven – resist! Brownies need to be cool in order to cut well. Once just cooled ( about 30 minutes) remove it from the tray. Always completely cool your brownie on the bench top or refrigerate the brownie prior to cutting.

Remember you have put so much work into creating your perfect brownies. You want to present your brownie gift looking its’ best so clean brownie edges are essential. Depending on your brownie recipe they can be tricky to square up and achieve perfect edges. We personally hand cut every Dello Mano Brownie in the early days of our business so we think we have a little experience on this matter!

For us a long warm Cooks knife is the best way to achieve those perfect brownie edges. Learn how to cut the perfect brownie slice in this blog post.

What happens if you add an extra egg to a brownie?

Adding an extra egg generally results in a tougher, chewier, and drier brownie, but effects can vary by recipe.

How to keep Brownies?

Refrigerate brownies to extend shelf life, especially those with high chocolate and butter content. Always cover tightly to prevent drying out

Home baked brownies and in particular cakey brownies can be stored on the bench. Though a decision to do so is very much dependent on the brownie recipe. Follow your brownie recipe instructions to determine whether to refrigerate or not.

In either case refrigerated or room temperature brownie storage you should always tightly cover your brownies with a wrap. Covering your brownies will prevent them from drying out. Brownies stored in the fridge can easily pick up fridge odours so make sure your pan is sealed.

Should brownies be gooey in the middle?

Gooey brownies are often undercooked, which is a matter of personal preference. Note that they have a shorter shelf life.

Removing your brownie a little undercooked from the oven will assist you to bake your best brownie ever. Leaving batter uncooked or a raw centre is not ideal though it is a personal prefernce.

It should be noted that a gooey uncooked brownie centre will have quite a short shelf life. Excess moisture available from the gooey batter will facilitate microorganism growth so we’d suggest refrigerating this type of brownie.

The Dello Mano tip for a gooey brownie centre is to microwave our fudgy Luxury Brownie . As the microwave heats from the inside out, a quick zap in the microwave will leave your Dello Mano brownie beautifully gooey in the centre. Our tip is to enjoy this with cold ice cream – delicious!

What is the difference between a brownie and a cake?

Brownie vs. Cake: Brownies and cakes share similar ingredients but differ in ratios and texture. Cakes are lighter due to leavening agents, while brownies are denser.

Cakes date back to Ancient Egypt. Brownies were invented in the US in the late 19th century.

The one thing that sets cake and brownie apart is the ratio of the ingredients. A cake is generally soft and fluffy whereas a brownie is more dense ( even a cakey brownie) and chewier.

Should brownies be baked on the top or bottom rack of the oven?

Your brownie batter is ready and you’re set to bake your best brownies ever. Now the decision as to which rack to bake the brownies on.

Bake brownies on the middle rack for even temperature and best results.

How do I choose the right brownie pan?

Choose the correct size and type of pan as specified in your recipe. This ensures even baking and desired texture.”

Follow the instructions for brownie pan size given in your recipe. Any deviation will most probably impact your final brownie. If you are deviating with brownie pan size or type then be prepared for experimentation or some mathematics. A great article on how to adapt cake pan sizes for different baking recipes demonstrates that using a different brownie pan is possible – though you need to do some math.

Always prepare you brownie pan well. Line it with parchment/baking paper or grease it thoroughly before you pour in your brownie batter.

Common brownie ingredient substitution questions

Understand how each ingredient affects brownies before substituting. Some changes, like using cocoa powder instead of chocolate, can alter texture and taste.

Having said that thee are times when you will be looking to your best brownie ever and you don’t have all of the ingredients. Some brownie ingredient substitutions are fine. Some ingredient substitutions can be successfully made however the final brownie may be different to the traditional brownie. Some ingredient substitutions cannot be made without seriously impacting your brownie.

Here are a few commonly asked questions about brownie ingredients substitutions:

Can I substitute cocoa powder for chocolate in my recipe?

The answer is in essence no if you want the same result. A direct substitution of cocoa powder for chocolate in a brownie recipe is not a great idea unless you are prepared to experiment. By substituting cocoa powder for chocolate as a direct substitution will definitely not bake your best brownies ever!

There are recipes online for substituting cocoa powder for chocolate.

If you don’t have chocolate to bake your brownie s the easiest thing to do is search for a brownie recipe that uses cocoa powder.

Can I substitute drinking chocolate for chocolate in my brownie recipe

Generally no, if you want the same result. Drinking chocolate is usually made up of cocoa powder, sugar, milk powders, flavours, often food colours and almost always additives like preservatives and anti-caking additives. Although disappointing as many people will have drinking chocolate on hand in the pantry this combination of ingredients cannot be substituted for cocoa powder or chocolate.

Can I substitute ingredients to make brownies healthier?

The composition of your brownie can be altered. As we’ve discussed the balance of flour, butter and sugar in a brownie recipe are very important. If you want to play around with substituting brownie ingredients in a traditional recipe then be prepared to experiment. The alternative is to find a brownie recipe with the types of ingredients that you’re looking to include.

Brownie recipes online abound with brownie ingredient substitutions. Suggestions include:

• substitute half flour for wholemeal flour
• use black beans as partial fat replacer
• reduce the sugar in your recipe
• an egg may be replaced flax seeds or yoghurt
• replace half your butter with Greek yoghurt
• substitute butter for coconut oil

When using substitutions be prepared for your brownie to be quiet different to the traditional brownie. Some people enjoy the substitutions and are prepared for the changed texture and flavour of brownies.

Can I substitute Salted Butter for Unsalted Butter?

Many recipes call for the use of unsalted butter. Unless you are baking regularly you most porbably have salted butter in your fridge. A direct substitution of salted butter for unsalted butter is fine. Be aware though that in using salted butter you will want to reduce any additional salt in the brownie recipe. A rule of thumb is to reduce any additional salt in the recipe by 1/4 teaspoon for every hundred grams of salted butter used.

Always taste the brownie batter before baking to check salt levels.

Can I substitute Bicarbonate of Soda with Baking Powder?

When baking brownies all of us at some point have reached for bicarbonate of soda or baking powder to find that the pantry is dry! Fortunately this one is easily fixed. It is possible with a quick recipe to substitute bicarbonate of soda with baking powder. Follow the recipe and you’ll be back on your way to bake the best brownies ever.

Call to Brownie Action

Ready to bake your best brownies ever? Dive into our ultimate guide for all things brownie, from choosing the right ingredients to mastering baking techniques. Whether you’re a fan of fudgy, cakey, or chewy brownies, Dello Mano’s expert tips and rich history will help you perfect your recipe. Explore the fascinating origins of brownies at the Palmer House Hotel and bring delicious, homemade brownies to your kitchen.

Happy baking!

Comments

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About the author:

Deborah Peralta is a food scientist and culinary expert with a passion for baking and food innovation. With a robust academic background in food science and post-graduate qualifications in marketing, Deborah combines scientific precision with creative flair in her culinary creations.

In 2006, Deborah co-founded with her husband Bien, Dello Mano, a luxury food business renowned for its artisanal brownies, cakes, and hampers. Under her leadership, Dello Mano has gained international acclaim, serving high-profile clients and earning accolades for its commitment to quality and craftsmanship.

Deborah’s hands-on experience in the food industry, coupled with her scientific understanding, makes her an authority on creating the perfect brownie, from ingredient selection to baking techniques.

Through Dello Mano, Deborah continues to innovate and inspire, sharing her love for handmade, high-quality food with the world.