The baking soda is a chemical leavener that reacts with other ingredients in the brownies to produce carbon dioxide bubbles. This gives the brownies a lighter, fluffier crumb, rather than dense and heavy. Without baking soda, brownies would be extremely dense.
How do you know when they’re done baking?
Properly baked brownies will still look a bit underbaked, moist and jiggly in the centers when you take them out of the oven.
The carryover cooking that happens as they cool down sets them to that ideal fudgy texture. If you overbake until the centers look totally set, they will end up dry instead of fudgy.
Why let them cool completely before cutting?
Cutting warm brownies causes them to fall apart and crumble. Letting them cool allows the starches to set up so you can cut neat squares or rectangles that hold their shape. The cooling also finishes carrying over the baking process for fudgy centers.
I know you’ll love these timeless brownies as much as I do. Now let’s get baking!
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