Any brownie is a good brownie. But, different people have different preferences when it comes to the texture of brownies. Some like them moist, others like them dry, and a great number of people like them chewy. Out of the three, the chewy brownies seem to be the most difficult to get.
One way to get chewy brownies every time is to find out a local bakery or a coffee place that makes them like this and get them there. Other is to make them yourself by using these tips from pastry chefs.
Refrigerate Them After Baked
A great way to achieve chewiness is to refrigerate your brownies after you bake them. Food writer and pastry expert Claire Saffitz says she puts her brownies in the fridge for at least an hour and gets the chewy effect each time.
Bake Them at a Higher Temperature
Baker Alice Medrich has a simple trick for chewy brownies. She cranks the heat up from the usual 350F to 400F and bakes the brownies for 20 minutes. This causes the outside of the brownie to a crisp while the inside still remains moist.
Swap Eggs With Soaked Chia Seeds
Food columnist Meera Sodha has a somewhat controversial but nonetheless efficient trick for adding chewiness to brownies. She simply swaps out the eggs with soaked chia seeds in the original recipe. According to Sodha, chia seeds play the same role of binding in the recipe as eggs but do it more efficiently and with more chewy results.
