I just can't make brownies ???!


Question:

I just can't make brownies ???

I am a great cook... I just can't bake... I love browines... The chewy kind.. No matter what Ikind I buy.. I follow the box to the T.. And they still come out like cake.....So I just don't make them anymore... Any tips or tricks you use....I want the best brownies.....


Thanks...for the bad baker.....


Answers:
Well your first problem is using a mix. If you want nice, moist & chewy brownies you need to make them from scratch.

Secondly, use real cocoa for that deep chocolatey taste.

Thirdly don't use a lot of liquid. The thicker the batter, the denser and chewier your brownies will be.

1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened (olive oil can be substituted for this. If so, use a little less than 3/4 cup)
1/4 cup milk
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts


DIRECTIONS

1. PREHEAT oven to 350 degrees F. Grease 13x9-inch baking pan.

2. Cream your butter and sugar together until smooth. Beat in your eggs and add the milk and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.

3. BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars

Never use a glass pan, it makes it come out like cake.

Use 1 less egg!!

I have trouble too sometimes, try the recipe below and see how it works for you, good luck

CARIBBEAN FUDGY BROWNIES

1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/4 cups sugar
1 teaspoon vanilla
1 teaspoon spicy or dark rum
1/8 teaspoon Jamaican allspice (optional)
2 eggs
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Pre-heat oven to 350°F.
Grease 8 inch square baking pan, greasing only the bottom and leaving the sides ungreased.

In a medium saucepan, stir together chocolate and butter over low heat setting until smooth, about 5 minutes. Remove from heat. Stir in sugar.

Whisk in eggs, one at a time, stirring well after each addition. Stir in flour, baking powder and salt, vanilla and rum; stir only until mixture is smooth and all ingredients are combined.

Spread mixture into baking pan.

Bake for 25 to 35 minutes or until brownies just begin to pull away from sides of pan. Watch carefully near later stage of cooking period to prevent overbaking or brownies may become dry. If your brownies consistently are dry or overbaked, try reducing oven temperature by 25 degrees.

Allow to cool before slicing into squares.

Note: To make a double batch, double all ingredients and use a 13x9 inch baking pan. Bake 35 to 40 minutes.

VARIATIONS: Add one of the following - 3/4 cup walnuts, pecans, macadamia nuts, raisins, chocolate or peanut butter chips, or sprinkle chocolate chips over top just before baking.

If you like your brownies a little lighter, add 1/4 teaspoon baking soda and a teaspoon of molasses.

Marble Brownies

1 cup butter
1 1/2 cups sugar
1/2 cup dark brown sugar
4 eggs
1 1/2 teaspoon vanilla
1 1/3 cups flour
1/2 teaspoon salt
3 ounces bittersweet chocolate
1 square semisweet chocolate
1/8 teaspoon baking soda

Preheat the oven to 325 degrees F.
Completely line a 9 by 13-inch baking dish with aluminum foil (shiny-side down) and grease the insides.

Cream butter until soft. Add sugars, eggs, 1 at a time, and vanilla. Add flour and salt.

Melt chocolates in a double boiler and add baking soda.

Put 2/3 of the white batter into the baking dish. Add the melted chocolate mixture to the remaining batter. Mix thoroughly and spoon onto the white batter in the baking dish. Take a knife and cut through to marbleize. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Freeze the brownies when done.

Remove the brownies from the pan and peel off the foil. Cut in squares and serve. If you want, you can let them get soft and eat at room temperature.

A friend wanted help for a Kindergarten baking competition. She'd never baked anything before and won a 2nd placing. It's really easy.

300g (11 & 1/2 ounces) Butter
1 1/4 cup cocoa
3 1/2 cups ganulated sugar
1/4 teaspoon salt
7 whole eggs
1/2 teaspoon vanilla extract
1 1/4 cups flour
2/3 teaspoon baking powders
2 cups chocolate chips (I like Hershey semi-sweet)

Melt the butter completely in a pan, but don't let it bubble up. Pour onto cocoa in a mixer and combine until no cocoa powder can be seen. Add sugar, eggs and vanilla. Mix on high speed until colour lightens slightly (about 5 minutes)

Add flour, baking powder, salt and choc chips and mix until just combined.

Pour into a 32cm x 23cm x 5cm pan (sponge roll tin) lined with baking paper and bake for 65 mins at 150C (302F)

The brownies should crack slightly around the edges but still be soft to the touch. Allow to cool before cutting

I serve this as a dessert, cut in wedges, with fresh raspberries and mascarpone at summer dinner parties, freeze some and hide the rest from the kids lol.

I learned how to get them chewy by practicing. I found out that no matter what type of pan I used I could get them to become chewy just by not baking them as long. The longer you bake them the drier they are going to get. You want the soft, chewy, moist kind, just don't bake them as long as it says to. Cut your baking time by 5 -10 minutes at least. That is all that I had to do.

Usually somewhere on the box it will say something like: "For cakelike brownies use 3 eggs; for fudgelike brownies use 1 egg."

Just use 1 less egg than the original recipe says.

Here is a recipe for "The Best Fudge Brownies Ever" (really :)

1 cup (8 ounces) butter*
2 1/4 cups sugar
1 1/4 cups Dutch process cocoa**
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cup unbleached all purpose flour
2 cups chocolate chips, semi-sweet (or Hershey’s Dark)

Note: Increase salt to 1 teaspoon if you are using unsalted butter.

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter then add the sugar and stir to combine. Return the mixture to the heat (or microwave for 1 minute) and heat until mixture is very hot but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a bowl (if you melted the butter and sugar in the mixing bowl, you don’t have to transfer anything).

Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chips, stirring until combined. Spoon the batter into the prepared pan.

Bake the brownies for 28 minutes, until a cake tester inserted into the center comes out dry. Remove them from the oven and after 5 minutes, loosen the edges with a table knife. This helps prevent sinking as they cool. Cool completely (and chill for better cutting) then cut and serve.

Makes 2 dozen 1 inch brownies

*I used a little less butter; turned out fine. You could substitute 1/2 with applesauce.

**I used Hershey’s Special Dark

I recently came across this fabulous recipe for really great brownies. I think it is an Antony Worrall Thompson.

Ingredients
275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz pecans, broken into pieces
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar

Method
1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1?in tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.




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