21
votes
War-zone chocolate brownies (edible decor)
Consider using fondant toppings.
Fondant is a confectionery topping with a consistency similar to modelling clay. It should be possible to cut a sheet of it into shapes such as firearms, bombs, ...
- 1,028
13
votes
Accepted
War-zone chocolate brownies (edible decor)
First, pick a scale and more detailed theme:
I'd go for battlefield scale, so a person would be an inch or two high (3-5cm). This means you can cast moulds from toys. A few soldiers might need to ...
- 43.7k
10
votes
How to substitute peanut butter for peanut butter chips
You cannot convert it, because they are two different ingredients.
Peanut butter chips are pieces which stay whole when baked. They don't melt, just sit there so you can bite on them after the ...
- 136k
10
votes
Accepted
Beating eggs for brownie
The eggs should be beaten until roughly homogeneous; that is, there should be no "pieces" of unmixed egg white left. (If left in, those pieces would cook and harden, leaving you with, ...
- 26.9k
8
votes
How can I fix brownies that I accidentally added ketchup and pepper to?
Perhaps your brownies could be saved, and even improved, by the addition of a caramel layer on the top, creating a salted caramel and chocolate version. Simply boil sugar with a small amount of water ...
- 2,785
8
votes
War-zone chocolate brownies (edible decor)
Tank trap barricades
These have a definite warzone vibe. How do you make them? Thin chocolate sticks. In the UK we have Matchmakers, but other places may have local equivalents. You could use ...
- 1,033
7
votes
How do I reverse my cake-like brownies to chewy?
Take them out a bit before they are completely cooked through, just short of done. They will collapse a bit but the result will be denser and chewier.
- 75.4k
7
votes
War-zone chocolate brownies (edible decor)
Chocolate. Lots and lots of chocolate.
Without the proper treatment, chocolate doesn't gloss. That's perfect if you want to have a matte, dirt-appearing surface. With such a matte black and brown mix, ...
- 258
6
votes
why my brownies taste bitter?
Unsweetened Cocoa powder is a very bitter ingredient, and 1/2 a cup of it seems like a lot considering the ratios. If you want your brownies less bitter then you may want to reduce the cocoa some, or ...
- 75.4k
6
votes
War-zone chocolate brownies (edible decor)
I don’t know how blatantly obvious you need to be about it, but the most simple thing that I can think of to represent a war zone is a barrier of some sort.
At first I was thinking mine fields and ...
- 80k
6
votes
War-zone chocolate brownies (edible decor)
(Disclaimer: ChrisH had the idea of a beach/landing in a comment.)
Cookie crumb topping for sand and dirt. This will be tasty (better than fondant) and also have a lot of artistic potential, but also ...
- 777
5
votes
Resting for brownie batter
No, there is no benefit from resting brownies, and there would be a couple of small disadvantages to doing it.
Time will decrease the effect of baking powder since its work begins as soon as you add ...
- 58.5k
5
votes
Accepted
Chocolate cake vs Brownies
Brownies are denser then cakes in general. This is achieved through the different cooking methods and some slight differences in ingredients.
The main difference in ingredients is that chocolate ...
- 10.6k
5
votes
Accepted
Will brownies remain fresh if sent by post?
Brownies should stay excellent for several days at room temperature. For several more days they will have diminishing quality, but still remain tasty enough to be worth eating. After about a week to ...
- 3,138
5
votes
Substituting one cup creamy peanut butter with peanut butter Reese's chips to make peanut butter swirl brownies box made recipe
Why not just add the chips to the brownies, and have peanut butter chip brownies? Those would be excellent on their own, and you don't have to figure out how to make melted peanut butter chips behave ...
- 61.4k
4
votes
Is it possible to create this low calorie high fiber brownies?
If you make the proposed recipe it will taste nothing like a brownie, will probably taste pretty awful and dry. It won't save many calories either. Mixing in cabbage will also not work.
I know the ...
- 126
4
votes
How to adapt brownie recipe to cook well in a mini-muffin tin?
I'm in the process of making brownie bites. Using the King Arthur Flour Ultimate Chewy Brownie recipe. (Not a sales pitch; I have several to choose from but like this best.) Using a 2 doz tin and a #...
- 41
4
votes
Substitute for vegetable oil in brownies
Any fat can always replace any other fat, so if you have any of the following around, they can be used as a substitute:
Butter
Duck fat
Olive oil (yes, it's a vegetable oil, which you say you don't ...
- 5,827
4
votes
Accidentally used salted butter
I use salted butter all the time in my baking and never "incredibly salty" results. I think you must have used salt instead of sugar perhaps in your recipe to get that result. Try it again with ...
- 81
4
votes
Cake burnt on top using both elements on top and bottom.
Yes, I would suggest you only use the bottom element when baking the actual cake. Using both elements is generally used for pre-heating the oven, or to brown the top of a dish. Maybe use the top ...
- 1,038
4
votes
Accepted
Brownie with chocolate mousse on top
Brownies are thicker than a standard cake sponge, but either can absorb moisture, if you want to prevent that then a thin layer of chocolate frosting would work fine, or as you suggest a thin layer of ...
- 75.4k
4
votes
How do I increase the amount of store bought peanut butter from 1/2 cup to 1 cup in a peanut butter brownie recipe?
It is possible to substitute regular butter with any nut butter (like peanut butter), it will add a nutty flavour of course but this shouldn't be an issue since there's already peanut butter included. ...
- 141
3
votes
Higher temp and lower rack for thicker crust in brownies?
Use your normal recipe and then leave the brownies in the oven with the heat turned off!
Start with 10 minutes and next time increase the time until you've reached the crust thickness you desire.
Why?
...
- 5,827
3
votes
How to enhance sweetness of a baked chocolate brownie?
I would crumble it all up on a mixing bowl then add some honey or goldrn syrup. I would the mix it. Then I mould them back then freeze them.
- 31
3
votes
How to adapt brownie recipe to cook well in a mini-muffin tin?
I used giradeli double chocolate mix and mixed according to instructions, sprayed mini muffin pans with baking spray, filled each cup about halfway or a little over with the batter and baked for 12 ...
- 31
3
votes
Best Practice at cutting butter and sugar in Peanut Butter balls
I like peanut butter, but the thing with using neat peanut butter in recipes is that it can be very cloying and weld your mouth shut. Mixing peanut butter with butter helps loosen it up a bit, the ...
- 75.4k
3
votes
Accepted
Why can boxed brownie mixes use so little "wet" ingredients?
I've seen an awful lot of from-scratch brownie recipes with 2-3 eggs and a cup or less of butter/oil. I wonder if you're comparing recipes of the same size?
Beyond that, although brownie mixes may ...
- 58.2k
3
votes
Accepted
How can I alter this high-protein brownie recipe?
Your goals here contradict each other. The reason that a brownie has a brownie-like texture is that it is made out of brownie batter. When you start leaving out some ingredients and pushing different ...
- 136k
3
votes
Accepted
Balancing biscoff spread for stuffed brownies
Two options come to mind for me:
The first option I would suggest is simply using a thinner layer of biscoff spread. You can use one that is just a couple of millimetres thick instead of the half a ...
- 10.6k
3
votes
I put five times (1.25 cup vs 0.25 cup) the recipe's amount of water but the correct amount of oil into my brownie mix
As you added five times as much water as it needed, you really need to multiply everything else by 5 too.
I'm not really sure I see an easy way out of this.
You could try pouring onto a shallow tray &...
- 29.7k
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