Started Wed, Nov 09, 2011 by
Jenni K
AnCsMom
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Come and share your favorite brownie recipes, add-ins, and delicious creations!
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Jenni K
AnCsMom
Nov 19, 2011
Here are a few tips I've found:
Baking it in a dark pan is not recommended. Dark pans hold heat well, but tend to cause the edges to cook quicker.
Do not bake the brownies in a overly large pan. Baking in pans larger than the recipe calls for will result in thin brownies that are easily overcooked, making them dry and hard.
Melt the butter into the the brownie batter instead of creaming it with the sugar. While many recipes will call for the butter to be creamed, melting the butter, particularly with the chocolate in a pan on the stove first, will result in a much denser and fudge-like brownie.
Bake the brownies just until the minimum time required. This will result in the most moist results. Over-baking will produce a drier, more cake-like brownie with hard, dry edges.
Store the brownies tightly in the pan with plastic wrap or a large plastic bag, secured with a tie. Covering the pan tightly will allow the moisture to stay in the brownies, keeping them soft and moist.
Use a light colored shiny pan to bake the brownies in, which will evenly conduct the heat throughout the pan.
Baking it in a dark pan is not recommended. Dark pans hold heat well, but tend to cause the edges to cook quicker.
Do not bake the brownies in a overly large pan. Baking in pans larger than the recipe calls for will result in thin brownies that are easily overcooked, making them dry and hard.
Melt the butter into the the brownie batter instead of creaming it with the sugar. While many recipes will call for the butter to be creamed, melting the butter, particularly with the chocolate in a pan on the stove first, will result in a much denser and fudge-like brownie.
Bake the brownies just until the minimum time required. This will result in the most moist results. Over-baking will produce a drier, more cake-like brownie with hard, dry edges.
Store the brownies tightly in the pan with plastic wrap or a large plastic bag, secured with a tie. Covering the pan tightly will allow the moisture to stay in the brownies, keeping them soft and moist.
Use a light colored shiny pan to bake the brownies in, which will evenly conduct the heat throughout the pan.
virginia parrish
virginiaann
Jun 1, 2012
I love the chewy corner pieces best but I also like the fudgey centers. I cook mine in a glass pan. the 8 in square is the perfect size for a boxed brownie mix. If you want to keep the edges from being chewey try cooking them a few minutes less than the box said. They continue to cook a couple minutes after you take them from the oven.I usually remove mine from 3-5 min earlier.
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