Why aren't my brownies coming perfect?!
I've been trying for a while to make good brownies!.!. I've been using the best ingredients I could find: organic eggs, Belgian chocolate and natural vanilla and unbleached flour!.!. I fellow the recipe verbatim but they turn out too "porous"!. good brownies aren't supposed to be that fluffy!.!. they're also too hard an crumbly on the outside!.!. what could i be doing wrong!?
Here's the recipe i use
Supernatural Brownies
From Chocolate: From Simple Cookies to Extravagant Showstoppers, by Nick Malgieri!.
Makes about twenty-four 2-inch-square brownies
Though the name sounds an exaggeration, you’ll agree that these brownies are absolutely out of this world!.
* 16 tablespoons (2 sticks) unsalted butter
* 8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
* 4 large eggs
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1 cup firmly packed dark brown sugar
* 2 teaspoons vanilla extract
* 1 cup all-purpose flour
One 13 x 9 x 2-inch pan, buttered and lined with buttered parchment or foil
1!. Set a rack at the middle level of the oven and preheat to 350 degrees!.
2!. Bring a saucepan of water to a boil and turn off heat!. Combine butter and chocolate in a heatproof bowl and set over pan of water!. Stir occasionally until melted!.
3!. Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla!. Stir in chocolate and butter mixture, then fold in flour!.
4!. Pour batter into prepared pan and spread evenly!. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm!. Cool in pan on a rack!. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day!.
5!. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board!. Turn cake right side up and trim away edges!. Cut brownies into 2-inch squares!.
Serving: Serve the brownies on their own or with ice cream and hot fudge sauce!.
Storage: The best way to store brownies is to wrap them individually and keep them at room temperature in a tin or plastic container with a tight-fitting cover!. Or freeze them!.
Note: If you have a 12 x 18-inch commercial half-sheet pan, you may double this recipe easily!.Www@FoodAQ@Com
Here's the recipe i use
Supernatural Brownies
From Chocolate: From Simple Cookies to Extravagant Showstoppers, by Nick Malgieri!.
Makes about twenty-four 2-inch-square brownies
Though the name sounds an exaggeration, you’ll agree that these brownies are absolutely out of this world!.
* 16 tablespoons (2 sticks) unsalted butter
* 8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
* 4 large eggs
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1 cup firmly packed dark brown sugar
* 2 teaspoons vanilla extract
* 1 cup all-purpose flour
One 13 x 9 x 2-inch pan, buttered and lined with buttered parchment or foil
1!. Set a rack at the middle level of the oven and preheat to 350 degrees!.
2!. Bring a saucepan of water to a boil and turn off heat!. Combine butter and chocolate in a heatproof bowl and set over pan of water!. Stir occasionally until melted!.
3!. Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla!. Stir in chocolate and butter mixture, then fold in flour!.
4!. Pour batter into prepared pan and spread evenly!. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm!. Cool in pan on a rack!. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day!.
5!. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board!. Turn cake right side up and trim away edges!. Cut brownies into 2-inch squares!.
Serving: Serve the brownies on their own or with ice cream and hot fudge sauce!.
Storage: The best way to store brownies is to wrap them individually and keep them at room temperature in a tin or plastic container with a tight-fitting cover!. Or freeze them!.
Note: If you have a 12 x 18-inch commercial half-sheet pan, you may double this recipe easily!.Www@FoodAQ@Com
Answers:
Hello Mamillus,
Here is a link to a teriffic brownie recipe that I have made over and over!.
http://www!.the-chocolate-spot!.com/turtle!.!.!.
I understand your frustration and can tell you that not all recipes that are published in cook books are good!. They are made, promoted by a famous name and sold!.
I have decided to make my own website and post only the best recipes after testing them myself!. This saves others time, and their hard earned money they spend on ingredients!. I hope this is helpful to you!
Good Luck!
Genesee from The-Chocolate-SpotWww@FoodAQ@Com
Here is a link to a teriffic brownie recipe that I have made over and over!.
http://www!.the-chocolate-spot!.com/turtle!.!.!.
I understand your frustration and can tell you that not all recipes that are published in cook books are good!. They are made, promoted by a famous name and sold!.
I have decided to make my own website and post only the best recipes after testing them myself!. This saves others time, and their hard earned money they spend on ingredients!. I hope this is helpful to you!
Good Luck!
Genesee from The-Chocolate-SpotWww@FoodAQ@Com
I don't know why you want to go to that much expense to make brownies when hershey cocoa makes perfect brownies and regular vanilla extract is just good enough for excellent brownies!.
find a new recipe and one that isn't so expensive!.
mine always have crusty edges (for my hubby) and soft center (for me) so they are perfect!!!Www@FoodAQ@Com
find a new recipe and one that isn't so expensive!.
mine always have crusty edges (for my hubby) and soft center (for me) so they are perfect!!!Www@FoodAQ@Com
try letting them sit for a while and let the insides of the brownie cool down for awhile!. kind of like bread, you have to let bread sit for 30 min after you bake it, because if you dont, it will be mush in the centre!. if that doesnt work use a lower temperature!.Www@FoodAQ@Com
I learned from watching Alton Brown that there is a difference between types of flours for baking!. Perhaps that nice organic flour is different from all purpose flour in its composition, which affects the way the brownies come out!.Www@FoodAQ@Com
mixing is important! if you mix them to much it effects the consistancy and how they cook!. I suggest geardelli triple choc brownies!. they r the best I've ever had!. home made is not always better!. Oh yeah Who puts brown sugar in brownies!?!?!?!? that may be one of the problems!.Www@FoodAQ@Com
could it be that this recipe is crappy!? Try a different recipe!.
Are you using all-purpose flour!? Yes, there is a difference between flours!. Try all-purpose!. If that doesn't work!. Chuck the recipe!. It sucks!.Www@FoodAQ@Com
Are you using all-purpose flour!? Yes, there is a difference between flours!. Try all-purpose!. If that doesn't work!. Chuck the recipe!. It sucks!.Www@FoodAQ@Com
Unfortunately more then just the ingredients make a recipe!. Have you tried a different pan!? How about a different oven!? Do you know anyone else who has tried this recipe!?Www@FoodAQ@Com
I think your baking to long and 2 to many eggs that's why there fluffy brownies don't look like their done but they are!.Www@FoodAQ@Com
i didn't feel like reading all of that so maybe just cause you didn't cook them long enoughWww@FoodAQ@Com
u shu just take ur time n put it in a smaller type of panWww@FoodAQ@Com
That looks like entirely too much flour for a fudge type brownie!. This is my favorite brownie recipe!. They turn out fudgy and perfect every time! I got it from a magazine years ago!.!.!.Kathrine Hepburn gave this recipe in an interview in the magazine!.
1!. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat!.
2!. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well!.
3!. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt!. (In the original recipe, 1 cup chopped walnuts is added here as well!.)
4!. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes!.
You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway!. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fra?che and a scattering of shaved chocolate!.Www@FoodAQ@Com
1!. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat!.
2!. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well!.
3!. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt!. (In the original recipe, 1 cup chopped walnuts is added here as well!.)
4!. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes!.
You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway!. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fra?che and a scattering of shaved chocolate!.Www@FoodAQ@Com