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
  • 1
    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
  • 2
    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

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"

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.