Originally Posted by pejsek
I understand the need to keep the flour at a minimum. But why would you use cake flour? And don't you need the albumen from the egg whites to get the desired texture? Baking is so much more about chemistry than other types of cooking.
There's enough protein in the egg yolks to bind brownies.
I'd use cake flour to reduce the 'breadiness' that some brownies have.
Originally Posted by delirium
thanks. confirms my suspicions i'll take a shot at it.
how does cake flour affect the recipe?
cake flour has less protein, so wouldn't it make it less chewy?
Yes, it would make it 'less chewy' compared to say, a bageutte or lasagna noodles, but you're making brownies, not bread or pasta. If the brownies have any leavening agent in them (almost all recipes have a nominal amount), the cake flour will stop them from rising too much.
I don't normally make brownies nor have I seen yours, but these are just my suggestions based on the problems you've listed. Brownies tend to range everywhere from fudge with a little flour added to dense cakes. Some call for baker's chocolate, some for cocoa powder, etc.
Personally, I think the stuff is boring and nothing more than a chocolate sugar bomb I don't eat it. Feed it to fat chicks if you want to hear them say 'decadent' and 'indulgent', which are probably some of the few multisyllabic words their bovine tongues can pronounce.