Some like their chocolatey brownies dense and super fudgy, while others prefer that cocoa flavor with a cakey, light texture. For those craving a more delicate crumb, Food Republic contacted Laura Kanya, research and development chef at Ann Clark, to determine how to make brownies that fit the bill. Kanya shares, “f you are looking for a more cakey texture to a brownie[,] I would add an additional egg.” However, be careful not to go overboard, because adding too many extra eggs will create a lackluster brownie that is rubbery. Instead, stick to Kanya’s advice about portions: “Typically a 9×13 pan recipe uses [two eggs, so try three] for a more cakey texture.”
She digs into the science behind why this works by explaining that “the additional water in the eggs contributes to better starch gelatinization, which changes the texture and helps the brownies rise more.” However, it’s important to note that cakey brownies rise more due to using the entire egg because the whites aid in drawing out moisture, which allows for a more airy structure while baking. If you just used the yolk, she says “the fat … will give a richer flavor and creamier mouthfeel,” which is not ideal here. In addition to whole eggs giving some cake-like vibes to brownies, you can also use a bit of baking powder. The powder works twice (once in the batter and once with the heat of the oven) to create air bubbles for the perfect crumb consistency.
Customizing your cake-like brownies
When you make any sort of tweak with baking, it can impact more than just texture. Laura Kanya says that “adding extra eggs will increase the bake time due to the increased liquid.” For the best results, always follow your recipe instructions and monitor your treats closely, especially if you bake them longer. Remove them from the oven only when “a toothpick comes out clean in the middle.”
Altering the texture is one way to customize your brownies. However, there are plenty of other secret ingredients to add to brownies for a unique take on the usual dessert. Once your brownie batter is made with the additional egg, swirl in chunks of your favorite chocolate bar for pops of melty bittersweet flavor. Another delicious idea: All good cake needs frosting, so why not make a yummy version perfect for spreading on top of the airy brownies? Go with a peanut butter variety for a salty-sweet flair, or follow Ina Garten’s secret to irresistible chocolate buttercream for a truly decadent cocoa experience. Once the treats have completely cooled, remember not to skip this final step for clean-cut brownies.
