I am desperaately trying to make fudgy brownies

Hello, I have been trying to make brownies for a week now, I have checked maybe 20 recipes, comparing ingredients, proportions and trying to understand the chemical logic behind it, and I simply don't get it, all the recipes for the same fudgy labelled brownies are all so different. In France we have what we called a fondant (means melting), the usual ratio is very simple: 200g butter, 200g chocolate, 200g sugar, 4-5 eggs, 40-50g flour, pinch of salt, nothing else. It's very rich, creamy, barely hold in together when served, melt in your mouth, then when you put in the fridge it hardenes into a very gummy texture because of the low amount of flour and high amount of hardening greases. What I am looking for with brownie is something with more structure and density that you could eat with hands instead of a plate and a spoon, but not cakey at all, soft but not creamy, that sticks a bit have some chew, and this sort of granulated sugar grain texture inside. I don't know if that's what fudgey is supposed to be. So far I've tried those fudy "100 hours" brownies, only step I didn't take is browning the butter because I don't like that, I only melted it. The result was not at all like the video, it was very cakey (as I was suspicious it would be with such a high quantity of flour with 200g), and had a sort of raw flour taste very unpleasing. It was also very "honeycombed" because of the high amount of whisked bubbles of air into the preparation, it felt like a compact muffin, not at all what I wanted. Then I tried this so called "best brownies you'll ever eat" recipe, I only reduced the recipe to 70% because I didn't have enough coca powder, i kept all the proportions exactly identical. This recipes is around 50% flour to butter, while the previous was around 1 for 1. It didn't turn out like in the video neither, the top looked kind of overcooked but the inside was very gooey, not structured, and the sides had this same "honeycombed" bubbly texture like muffins which leaves me wondering if whisking the preparation is not a bad idea. My best attempt so far was using some matcha brownies recipe I saw somewhere with 125g butter, 125g flour, 2 eggs, 150g melted chocolate, 200g sugar, 20g matcha powder, which surpised me because the ratio are close to the first recipe but because of the low volume the result ended up a bit too flat. It's a bit like my blondies recipe where I only use 1 egg, and chop the chocolate instead of melting it. My take so far is that this electric whisk part is an error because with such high amount of flour it can only turn into a breadlike structure when full of air, and that I should instead melt the sugar with the chocolate and the butter, then try to mix everything else without inserting air into the mix. But besides that I simply don't know. It's very frustrating. submitted by /u/lateubdegouline [link] [comments]