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

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There are those that would describe the 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.

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is the editor of Everyday Food magazine and her job is to come up with the best ways to 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 Mix – Kitchen Conundrums with Thomas Joseph
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2 Comments for The Science Behind the Perfect Brownie – Kitchen Conundrums with Thomas Joseph

  1. Uri on March 13, 2015: (Reply)

    Team cakey brownies!!!!

  2. Kai Kkamjjong on March 21, 2015: (Reply)

    Thankyou for the recipe although I have to search myself for the exact
    measurements

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