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Questions tagged [brownies]

A baked chocolate dessert, typically cut in squares, that has either a fudgy or cakey consistency.

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19 votes
4 answers

What makes a chewy brownie?

I've tried many different brownie recipes and most of mine bake to a cake-like consistency. The brownie holy grail for me is crusty top chewy brownies. What can I add/remove/do that will make my ...
Issam's user avatar
  • 193
13 votes
14 answers

Brownies without egg

My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replacement and one without. In both cases, the ...
Billy Coover's user avatar
5 votes
5 answers

How do you convert a cake recipe to make brownies?

I'm wondering how to convert a cake recipe to make brownies. My intention is to use this recipe for Mexican Chocolate Cake With Mascarpone Frosting. The cake part calls for the following ingredients: ...
pklz's user avatar
  • 51
19 votes
4 answers

Why do my brownies inconsistently end up hard and thin?

When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies. I bake them the same amount of time, use the same ingredients, and use the same equipment ...
Jacob R's user avatar
  • 2,500
17 votes
7 answers

What to do with seized / split chocolate?

My kids love making brownies, but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits, and you have a sodden mess. Can this ...
rbrayb's user avatar
  • 2,322
15 votes
11 answers

Best way to cleanly cut brownies?

So, I'm on a brownie kick, and am currently playing around with baking batches of brownies in 9"x13" pans. I want each batch to yield 15 brownies (so I'm aiming for brownies that are around 3"x2.5") ...
StevieP's user avatar
  • 727
9 votes
4 answers

Is it possible to make fudgy brownies without oil?

What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end ...
Rebekah's user avatar
  • 1,486
9 votes
4 answers

How to brownies from a box/mix with a flaky top?

I buy and make box brownies all the time, but the top crust always ends up looking more like the topping of a cake, rather than the flaky top shown in the picture on the box. It's pretty easy to ...
Nick Larsen's user avatar
9 votes
3 answers

How can I get brownies to bake evenly?

I can never get the middle of my brownies "done" without overbaking the outsides. The middle is tasty, but gooey. What is the secret?
user6090's user avatar
7 votes
3 answers

Do I need hard or soft brown sugar for brownies?

I found a recipe for brownies I want to try. It calls for 1 1/2 cups packed light brown sugar How can I recognize if they mean hard or soft brown sugar? And how much of a difference does it make ...
rumtscho's user avatar
  • 139k
6 votes
7 answers

How do I stop my brownies from rising?

I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My brownies tend to rise, in my opinion, ...
Megasaur's user avatar
  • 1,718
6 votes
3 answers

Can couverture chocolate be substituted with other ingredients?

I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. Is there a way to get the same effect using ...
bryn's user avatar
  • 2,401
3 votes
3 answers

What went wrong with my brownies?

I've read numerous forum posts and mini-articles about substituting applesauce for oil in brownie mix, but for some reason it went horribly wrong: (Okay, that's actually after trying to salvage it by ...
Davy8's user avatar
  • 181
3 votes
2 answers

Is it possible to create this low calorie high fiber brownies?

I have been looking at some of the low calorie brownie options online and have not found one I can sink my teeth into, without worrying about my hips. So I decided to think up a whole new recipe of my ...
Kobojunkie's user avatar
2 votes
5 answers

Fixing a Brownie Brick

I have a fudge brownie recipe that I followed pretty much to the letter. I think when I baked it, it was too thin; it came out hard, like a brick, and it's pretty much inedible. I'm also afraid ...
ashes999's user avatar
  • 1,037
2 votes
1 answer

Best Practice at cutting butter and sugar in Peanut Butter balls

Something I have been making recently is brownie cupcakes (much the same as the molten cakes without the fudge). Using a standard box of dark chocolate brownies, I pour the ingredients, post-whisk, in ...
Liam's user avatar
  • 303