The Science Behind the Perfect Brownie - Kitchen Conundrums with Thomas Joseph

There are those that would describe the perfect brownie as cakey with an airier interior, and then there are those who prefer them on the fudgier side. And while the ingredients in both recipes aren’t that different, it’s the ratios that vary just enough to totally change the texture of the final product. For more recipes: Subscribe for more easy and delicious recipes: More “Primary Ingredient“ Recipes: --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: Like Everyday Food: Follow Everyday Food: Everyday Food Pinterest: Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?“ is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. The Difference Between Fudgy and Cakey Brownie Mix - Kitchen Conundrums with Thomas Joseph