"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Brownies & Dessert Bars
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-11-2017, 11:36 AM   #1
Assistant Cook
 
Join Date: Dec 2015
Location: Europe
Posts: 18
Avoid flaky brownie top

Hi all.

I am thinking of making a fudgy brownie (not with fudge, but fudgy consistency) and I want to avoid getting a flaky top, as I'm glazing the brownie. Any ideas for how to avoid flaky top? Should I place a baking sheet on top of the brownie as it cooks?

And also, if I'm making a butterscotch sauce and placing it in the fridge - will it keep on as a sauce, or does it get hard?

__________________

__________________
johG is offline   Reply With Quote
Old 01-11-2017, 01:17 PM   #2
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 19,309
Hmm, I think the flaky top is one of the best parts!

For an extra fudgy brownie, I bake them at 325 and check them at the lower time. Baking them slower makes them gooeyer and will probably result in a smoother top. Also, a taller brownie in the pan would help as well.
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 01-11-2017, 01:57 PM   #3
Assistant Cook
 
Join Date: Dec 2015
Location: Europe
Posts: 18
Quote:
Originally Posted by LPBeier View Post
Hmm, I think the flaky top is one of the best parts!

For an extra fudgy brownie, I bake them at 325 and check them at the lower time. Baking them slower makes them gooeyer and will probably result in a smoother top. Also, a taller brownie in the pan would help as well.
Yeah, but if you were to glaze the brownie, a smooth brownie surface would give the best looking result - so I'm still wondering about how to avoid getting a flaky top - but thank.
__________________
johG is offline   Reply With Quote
Old 01-11-2017, 03:28 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 18,348
If you make the glaze thick enough, it will fill in the spaces in the top, making it nice and smooth. And as LP said, baking at a lower temperature "will probably result in a smoother top." It will not set as fast at the lower temperature. Give it a try.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-11-2017, 07:44 PM   #5
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,111
I may be, but I can't say my brownies are flaky. They do get crumbs things along the edges when cut.

I wonder if you spread a very thin glaze, and then spread a second glazing a little thicker, then you may achieve a smooth glazed topping. I think I have seen that as a technique when frosting a cake.
__________________
Whiskadoodle is offline   Reply With Quote
Old 01-11-2017, 07:54 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 18,348
A crumb coat. Good idea, Whiska.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-11-2017, 10:11 PM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,998
Re butterscotch syrup.

When you take it out of the fridge, it will soften up at room temperature. I make chocolate syrup all the time. I put it in the fridge and it becomes like fudge. If I need it in a hurry, run it under hot water. Make sure you don't overcook it. Remove it from the heat a second or two after it starts to color. It will continue to cook and darken as it cools down.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-03-2017, 07:17 AM   #8
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,331
My brownies always turn out like cake rather than the goo-ey result that I'm told they are meant to be. I follow the directions to the letter and I check the oven temp with an oven thermometer.

I have a fan oven and an ordinary oven as part of my gas cooker and I've tried the shelves in various positions in both ovens but the result's the same.

Also tried various recipes in Brit and US cookery books so it must be me not the recipes.

They're alright to eat but not the texture I think they should be.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 02-03-2017, 07:47 AM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 18,348
Quote:
Originally Posted by Mad Cook View Post
My brownies always turn out like cake rather than the goo-ey result that I'm told they are meant to be. I follow the directions to the letter and I check the oven temp with an oven thermometer.

I have a fan oven and an ordinary oven as part of my gas cooker and I've tried the shelves in various positions in both ovens but the result's the same.

Also tried various recipes in Brit and US cookery books so it must be me not the recipes.

They're alright to eat but not the texture I think they should be.
You need to make these. Very rich, very fudgy, never fail.

http://www.washingtonpost.com/wp-dyn...020600438.html
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 02-03-2017, 08:11 AM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 19,346
You could make a chocolate ganache to pour on top instead of a glaze.

You know, because more chocolate.
__________________

__________________
A true lover of nature does not despair now that his mistress has turned a colder cheek.
buckytom is offline   Reply With Quote
Reply

Tags
brownie

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.