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My brownies always end up the same size after cooking as they were at the beginning, even though they rise by 100% during preparation. How can I keep them from sinking when they cook? The recipe:

  • 375 g chocolate with milk
  • 350 g butter

I melt those and let them chill.

In another bowl I mix for a long time:

  • 4 eggs
  • 380 g of sugar

Then add the chocolate and butter, mix a lot again and add:

  • 130 g regular flour
  • 90 g of sweet cocoa
  • 5 g of rising powder.

Again I beat in a lot of air but even though they rise, they come out exactly as they entered the oven.

  • Related question with the opposite problem: cooking.stackexchange.com/q/18391/25818 – Air Feb 18 '16 at 23:56
  • My gut reaction looking at your ingredient list is that is an awful lot of fat in the recipe. – Air Feb 19 '16 at 0:26
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    That seems like quite a lot of egg. You might get fudgier (but not higher-rising) brownies by using 3, or even 2, eggs. Generally the more eggs you add the more cake-like (and less brownie-like!) your brownies will become. – aroth Feb 19 '16 at 7:03
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    What do you mean by "they rise during preparation"? – Stephie Feb 19 '16 at 7:42
  • What do you mean by rising powder? Do you mean baking powder or baking soda (sodium bicarbonate or bicarb)? – GdD Feb 19 '16 at 9:10
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Try 3 eggs instead. I know that on the back of brownie mixes, it states "to make cake like brownies add 2 eggs, for fudge like add 3 eggs"

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