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Old 05-19-2011, 12:06 PM   #11
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How would you say a brownie should look when cooked? How long should it take to cool down so you can cut?

I usually have to leave it overnight for it to be firm enough to cut.
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Old 05-19-2011, 12:16 PM   #12
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That depends on the type of brownie you are making. If you are making a fudgy brownie (#1) you will see a lighter, glossy type of crust on the top and the inside will remain gooey. Overnight is about right to cut them nicely. If you are making a cakelike brownie, then the top will be dry all over, but not have a glossy crust. These will be more chewy than gooey and usually an hour is good to cut them. Mine never last long enough to have pretty cutting. We generally cut and chow down as soon as we can touch them without scorch marks on our flesh.
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Old 05-19-2011, 12:23 PM   #13
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My crust is quite flaky on top and isnt that glossy but it's usually slightly firm at the edges and gooey in the middle. Is that normal?

How can I get the middle to the same consistency as the edges which is slightly firmer so it can be picked up without making it fall apart.

The reason I ask is I need them to be firm enough to be cut and packed so I can sell them. At the minute I offer them un packed to friends at work as a kind gift. They love them but I'd like the middle a bit firmer so I can package them all up.
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Old 05-19-2011, 12:27 PM   #14
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Ive just found out I've been only adding 3 eggs not 4 not sure how that happened. What affect will this have had?

Also does it matter when you add the eggs as I tend to melt choc and butter whilst it's doing that I'll mix sugar eggs and cocoa. Then add the wet with the dry and then mix in flour, then pour and cook.
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Old 05-19-2011, 12:34 PM   #15
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Quote:
Originally Posted by Mattchewone View Post
My crust is quite flaky on top and isnt that glossy but it's usually slightly firm at the edges and gooey in the middle. Is that normal?
This is normal.

Quote:
Originally Posted by Mattchewone View Post
How can I get the middle to the same consistency as the edges which is slightly firmer so it can be picked up without making it fall apart.

The reason I ask is I need them to be firm enough to be cut and packed so I can sell them. At the minute I offer them un packed to friends at work as a kind gift. They love them but I'd like the middle a bit firmer so I can package them all up.
Turn your oven down a touch (25 degrees?) and cook a tiny bit longer. The toothpick test has never failed me. Also, if you are packaging to sell them, consider cutting the outside edges off entirely so that you can have uniform brownies without the edges.
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Old 05-19-2011, 12:34 PM   #16
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This is the recipe that I use, less fudgy but still really moist. It does best in an 8X8" square pan. I have never doubled it.

Bangor Big Fat Fudge Brownies Recipe - Food.com - 398588

Here is what they look like baked.


I use a foil or parchment "sling" in my pan so that they can be lifted out and cut on a cutting board. I let them cool in the pan, then chill for at least an hour, pull them out of the pan with the sling, and use a big knife to cut into squares. Helps keep them pretty. Yes I do it this way every time because I'm a little nuts!
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Old 05-19-2011, 12:38 PM   #17
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Quote:
Originally Posted by Mattchewone View Post
Ive just found out I've been only adding 3 eggs not 4 not sure how that happened. What affect will this have had?

Also does it matter when you add the eggs as I tend to melt choc and butter whilst it's doing that I'll mix sugar eggs and cocoa. Then add the wet with the dry and then mix in flour, then pour and cook.
Sorry, missed this bit. 3 eggs is fine. I often reduce the # of eggs I put in. It will just give you a slightly firmer texture. Not really even enough for most folks to notice.

Your method sounds a bit contradictory. You put the eggs in with the sugar and cocoa, but then say you add wet with dry. I'm confused.

To avoid chocolate scrambled eggs I have taught my daughters to make brownies this way:

Melt butter (and chocolate if using that recipe)
Put sugar, cocoa, baking powder and sugar in a bowl and stir til all dry ingredients are mixed.
Pour melted ingredients into dry ingredients and stir to incorporate.
Add beaten eggs, one at a time. Only add as many eggs as needed to reach desired consistency. (Usually 3 not 4 for a 13x9 inch pan)

Does that help?
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Old 05-19-2011, 12:47 PM   #18
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I'll try turning it down and cooking a bit longer. Our oven has a fan I've heard it can cook quicker than a normal oven.

Sorry this is how I mix it,

Melt butter and chocolate,
Whilst melting, mix sugar cocoa and eggs to get a thick goo, add melted chocolate and butter, mix then add flour until thick then add to pan.

I am currently using a silicone tray will this affect how it cooks? I place it on top of a flat baking tray and place into oven.

Would a metal pan cook better?
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Old 05-19-2011, 12:49 PM   #19
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Never used silicone, sorry. I can't comment on that. I prefer my metal pans for brownies, but I'm old fashioned that way. I do the same as bakechef and use parchment to easily pull them out to cool and cut. Trying to hack them out of my pan always raises my BP.
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Old 05-19-2011, 12:53 PM   #20
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I'll try with a metal pan as that's what I was using originally with a parchment sling, just got frustrated when the paper would fold in and indent my brownie.

Also I found it quite greasy on the bottom of the brownies is this normal?
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