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Melba's Jammin' at wrote on 8/12/05 1:51 PM:

>>> Describe fudgy for me. (This ought to be interesting). I went to a
>>> Tastefully Simple party once and they had these fudgy brownies and I
>>> thought they were icky and underbaked - the consistency of
>>> thick-enough-to-hold-its-shape batter - like raw. Is that what you're
>>> talking about?

No, never underbaked.
Just...not fluffy.
Dense. Not quite as dense as flourless chocolate cake, but approaching
that. Actually, the standard Betty Crocker brownie mix makes a good texture
for brownies (when baked until the toothpick comes out with fudgey crumbs,
but not wet, as your recipe states), but the chocolate flavor is lacking, to
me, compared to home-made. Hence, my quest to melt chocoloate and butter for
brownies.

The perfect brownie to me has a top crust that is lighter in color than
inside, and it sort of flakes off when you bite into it-your tooth sinks
into deep brown, sticky but structured mass of cookie/cake/chewy goodness.
And it's chewy. Not like a hard caramel or like stale fudge--but like---hmmm
let me think....like....there's nothing I can think of that's like that
texture.

The only way I think you can understand is to make your recipe--one batch
with baking powder and one without. Of course, bake them for exactly the
same amount of time, in exactly the same spot in the oven. Then when cool,
put them side by side and see and taste the difference.

The only change I made to your recipe ever (before the margarine/butter
thing the other day) was to eliminate the leavening. So side by side, one
would be cakey (like yours) and one pan would be chewy (Like mine).

I know what you mean about icky and underbaked. I hate chocolate chip
cookies that are "soft and moist", also oatmeal cookies. They just taste
underbaked to me. Cookies should bend, then break. Or just break with hard
crumbs. But never should a cookie break with soft crumbs, if it does, it's
underbaked.

then Tammy wrote:
>>
>> I too prefer fudgy brownies to cakey ones. Fudgy is just what it
>> sounds like -- with a chewy consistency (like fudge, duh!) rather than
>> a crumbly one. Your recipe tends to be on the cakey side of the
>> brownie spectrum, IMO&E, which is groovalacious if you like cakey
>> brownies. And yours <grovel> is the only, the ONLY, cakey brownie
>> recipe I like :-)
>>
>> How'd I do?

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