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.