The choice of flour for brownies depends on the desired texture and personal preference. There are a few options you can consider:
All-Purpose Flour: All-purpose flour is a common choice for brownies. It provides a good balance of structure and tenderness, resulting in a moist and fudgy texture. If you prefer dense and chewy brownies, all-purpose flour is a reliable option.
Cake Flour: Cake flour has a lower protein content compared to all-purpose flour, which makes it suitable for tender and delicate baked goods. If you prefer brownies with a lighter and more cake-like texture, you can try using cake flour. Keep in mind that using cake flour may yield slightly softer brownies.
Pastry Flour: Pastry flour has a protein content between all-purpose flour and cake flour, making it a versatile option. It can contribute to a tender crumb while still providing some structure. Pastry flour can be a good choice if you want a balance between fudgy and cakey brownies.
Whole Wheat Flour: If you prefer a healthier option, you can experiment with whole wheat flour. Whole wheat flour adds a nutty flavor and some extra fiber to the brownies. However, it can also make them denser and dryer, so you may need to adjust the recipe and add moisture to compensate.
Ultimately, the "best" flour for brownies depends on your personal preference for texture and flavor. You can also try different combinations or variations, such as using a mixture of all-purpose and cake flour, to achieve the desired results.