How can I alter this brownie recipe to make it chewier and more moist?

spark_sara

I started with the original recipe on the back of the All Bran box: 2/3 cup all-purpose flour 1/4 teaspoon salt 1/2 cup cocoa powder 2 eggs 1 cup sugar 1/2 cup Kellogg's® All-Bran® Buds cereal 1 teaspoon vanilla 1/2 cup margarine or butter, melted, cooled. "Stir together flour, salt and cocoa powder. Set aside. In large mixing bowl, beat eggs until light. Add sugar gradually, beating until fluffy. Fold in cereal, vanilla and margarine. Fold in...

Originally asked by Leigh Anne on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

350 for 30 minutes seems like a likely source of at least part of the problem to me. If you like a chewy brownie, those happen by not baking them to death (where you get cakey, dry things they call brownies, but I don't agree.) You could also experiment with adding another egg or two, since the only liquid here is eggs and butter. e.g. Alton Brown's recipe for an 8x8 pan uses 4 eggs and cooks at 300°F for 15 minutes, then cool for 15, then back in until an instant read gives 195°F internal temperature.

Full answer by Ecnerwal: https://cooking.stackexchange.com/a/125986 (CC BY-SA 4.0).

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