Fudgy vs. Cakey: A Deep Dive on Brownies with David Lebovitz

Young or old, everyone loves a brownie. But we all have our own preferences: fudgy or chewy, edge piece or center. The options are endless! Today, we’re discussing all the ways you can make your brownies, from the ingredients you choose to the method you make them with. We also invite one of our favorite bakers, David Lebovitz, to share his thoughts on brownies, including his experience as an American brownie lover living in Paris. For our Ask the Bakers section, we dive into everything from cocoa powder to nailing the bake, before Jessica jumps in with a Jess-opinion all about a very specific type of brownie. And as usual, she and David close the show with the recipes they’re baking this week. Recipes and other links from this episode: For a real hit of nostalgia, make our Easy Frosted Brownies https://bakewith.us/pn3lbov8 Learn more about David Lebovitz and subscribe to his Substack at https://davidlebovitz.substack.com Find the recipe David mentions for Helene’s brownies https://bakewith.us/rkjofz4u Pick up the updated release of David’s The Great Book of Chocolate https://bakewith.us/rurxfpok Get a box of our fan-favorite Gluten-Free Fudge Brownies Mix https://bakewith.us/pvu36nv5 Find your perfect cocoa powder in our online Shop https://bakewith.us/uk1blqls If you do like brownie brittle, we have a great recipe https://bakewith.us/um6m8pm6 What David’s baking this week:  Sun Buns (Solskinnsboller) https://bakewith.us/gamrgc3p What Jessica’s baking this week: Mint and Cheese Ka’ak https://bakewith.us/aegvn55t Record your question for our Ask the Bakers segment here! https://bakewith.us/44g67h0m