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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.

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  • Related question with the opposite problem: cooking.stackexchange.com/q/18391/25818
    – Air
    Commented Feb 18, 2016 at 23:56
  • My gut reaction looking at your ingredient list is that is an awful lot of fat in the recipe.
    – Air
    Commented Feb 19, 2016 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
    Commented Feb 19, 2016 at 7:03
  • 2
    What do you mean by "they rise during preparation"?
    – Stephie ♦
    Commented Feb 19, 2016 at 7:42
  • What do you mean by rising powder? Do you mean baking powder or baking soda (sodium bicarbonate or bicarb)?
    – GdD
    Commented Feb 19, 2016 at 9:10

1 Answer 1

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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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