The Science Behind the Perfect Brownie Recipe

Fudgy versus cakey. If you’re someone who loves brownies, then you know about this debate. But did you know a lot of it has to do with science?

People who enjoy baking understand that it’s a science. Unlike regular cooking where you can often improvise with ingredients, the measurements in a baked good can either make or break the dish. Too much baking powder or baking soda can give too much lift, but not enough sugar, fat, or liquid can create other problems. This is especially true when it comes to brownies, because even though the ingredients are basically the same, the ratios can make all the difference.

There are those people who describe the perfect brownie as one with an airier interior — like a cake — and then there are those who prefer them on the denser side. So how do you alter your own recipe to make it into the sweet treat you like, or read a recipe and know which type of brownie it’s really going to produce?

Enter Thomas Joseph in the video above. He breaks down the science behind the perfect brownie in a simple, easy, and delicious way. It’s a segment from Martha Stewart, so you know it’s been vetted in the test kitchens. Bust out a cold glass of milk and enjoy.

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