My brownies are not as chewy as I would like them to be, and I am not sure what ingredient I should be adjusting to make them chewier. I don’t want a recipe necessarily, just some information about the chemistry involved.
ANSWER PERSON RESPONDS: Answer Person thinks that the brownie experience should not be debased by chemical analysis. However, not knowing what ingredients you are using, AP suggests you check out “Baking Brownies Just Right: Cakey, Chewy, or Fudgy,” at www.taunton.com/finecooking/pages/c00014.asp. (It’s the flour, always the flour!) Let me know how they come out–AP may need solid evidence!