Crisp top on brownies?!


Question: I love baking brownies.
My recipe is:

75 grams Van Houten cocoa powder
200grams margarine (mix with cocoa powder, set aside)
5 eggs
325grams powdered sugar (with a high-speed mixer, blend with the eggs)
150grams all purpose flour.

I then mix all the ingredients together and bake. I stick a match in it to check if its done. It's done when no batter sticks to the match. Sometimes we prefer it a bit half done, coz its more chewy that way.

My question is:

Sometimes, when I decide to put in chunks of cooking chocolate in the batter the end result is I get a crisp flaky top which adds a more beautiful texture to the brownies I made.
But sometimes it doesn't.
What causes that? What should I do to get that topping???

Confused? So am I... lol...


Answers: I love baking brownies.
My recipe is:

75 grams Van Houten cocoa powder
200grams margarine (mix with cocoa powder, set aside)
5 eggs
325grams powdered sugar (with a high-speed mixer, blend with the eggs)
150grams all purpose flour.

I then mix all the ingredients together and bake. I stick a match in it to check if its done. It's done when no batter sticks to the match. Sometimes we prefer it a bit half done, coz its more chewy that way.

My question is:

Sometimes, when I decide to put in chunks of cooking chocolate in the batter the end result is I get a crisp flaky top which adds a more beautiful texture to the brownies I made.
But sometimes it doesn't.
What causes that? What should I do to get that topping???

Confused? So am I... lol...

Hotter temp crisps the outside and leavs inside gooey. Less cook time though.

700 up

it's fine
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then go on this site





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