Why do brownies taste better on the following day?

Flour, baking powder, sugar, salt and powdered chocolate (each of which are brownie ingredients), are all very hydrophilic. This property of being more prone to hydrogen bonding facilitates a ready absorption of moisture from the air. read more

Follow This Tip: Use what's specified in the recipe, but also know that smaller pans make thicker brownies (and need more cook time), while larger pans make thinner brownies (and require a shorter cook time). read more

The recipe you use matters, and here's why: Most people fall into two brownie-related categories: Those who prefer cake-like brownies, and those who want them on the fudgier side. To make the brownies of your dreams, you've got to first know which type of brownie you prefer. read more

Follow This Tip: Use what's specified in the recipe, but also know that smaller pans make thicker brownies (and need more cook time), while larger pans make thinner brownies (and require a shorter cook time). read more

The recipe you use matters, and here's why: Most people fall into two brownie-related categories: Those who prefer cake-like brownies, and those who want them on the fudgier side. To make the brownies of your dreams, you've got to first know which type of brownie you prefer. read more