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    You are in: Home / Community Forums / Recipe Requests - General / Boxed Brownie mix description question
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    Boxed Brownie mix description question

    1Steve
    Sun Aug 18, 2013 7:39 am
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    Whenever I look at the directions on a brownie mix, both Duncan Hines and Betty Crocker give the choice for fudge like or cake like brownies. The difference being the fudge has less egg and more water and the cake like adds an extra egg and decreases the water. The description of either doesn't work in my mind for the type of brownie I like, and I don't feel like buying 2 boxes and making both to compare them right now. The type of brownie I like, I would describe as cookie like. Sort of like a soft batch cookie. My favorite out of a batch of brownies are the 4 corners. I love a crisp semi-hard outside as those corner pieces sort of form a crust that the center cuts don't get. The inside, I like sort of crisp on top and bottom with a soft chewy not gooey center, like soft batch coolies. I would think that fudge like would give me a very gooey just set quality. And cake like is well, cake. Any suggestions appreciated, thanks.
    Chicagoland Chef du Jour
    Sun Aug 18, 2013 9:13 am
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    1Steve wrote:
    The type of brownie I like, I would describe as cookie like. Sort of like a soft batch cookie. My favorite out of a batch of brownies are the 4 corners. I love a crisp semi-hard outside as those corner pieces sort of form a crust that the center cuts don't get. The inside, I like sort of crisp on top and bottom with a soft chewy not gooey center, like soft batch coolies. I would think that fudge like would give me a very gooey just set quality. And cake like is well, cake. Any suggestions appreciated, thanks.




    Years ago I used to add the extra egg to get a more cake-like brownie, so clearly I would not go that route.

    Also, you don't mention the size cake pan you are using.
    I would suggest using something larger than an 8x8, not quite a 9x13 (I do have a size in between the 2) . The result being a thinner, chewier brownie.

    This baking pan will give you crunchy edges on all pieces.
    http://www.vat19.com/dvds/bakers-edge-brownie-pan.cfm?adid=gbase&gclid=COuZ5fiIh7kCFYhAMgods30ACg
    1Steve
    Sun Aug 18, 2013 9:35 am
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    Thanks I'll give it a try.
    Zeldaz
    Sun Aug 18, 2013 9:35 am
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    Or this one.

    Chicagoland Chef du Jour
    Sun Aug 18, 2013 11:44 am
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    Zeldaz wrote:
    Or this one.



    OH MY, that's even better but they will likely be on the thicker side. You can always partially fill the pan and MAYBE get 2 batches of thinner brownies.
    Just watch your timing carefully.
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