"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Brownies & Dessert Bars
Reply
 
Thread Tools Display Modes
 
Old 12-19-2014, 08:11 AM   #1
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
Why are my brownies so flat?

Why do my cakes and brownies become so thin? I made a nice pan of brownies last night, and fresh from the oven they were like a nice chocolat cake, about 2 inch thick.

I let them cool over night on a rack, and this morning they are 1/2 inch thick, like fudge!

Eric, Austin Tx.

__________________

__________________
giggler is offline   Reply With Quote
Old 12-19-2014, 08:23 AM   #2
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
If you could post the recipe, we can help troubleshoot!
__________________

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 12-19-2014, 09:27 AM   #3
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
Martha Stewart..

Cream-Cheese Brownies

preaty standard receipe, and I bought all new ingredients, baking powder and flour and all..
__________________
giggler is offline   Reply With Quote
Old 12-19-2014, 11:00 AM   #4
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
Brownies tend to puff in the oven and then fall as they are cooling causing them to be fudgy, the higher ratio of fat, sugar and eggs compared to a cake recipe cause that. I zoomed in on the picture and those seemed pretty fudgy. You can always bake them longer to be a bit less fudgy, but you run the risk of them being hard.

Sent from my IdeaTabA2109A using Discuss Cooking mobile app
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 12-19-2014, 11:09 AM   #5
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Lightbulb Technique maybe ?

If you're making your brownie without a box mix, in others words with say a recipe such as this
https://www.hersheys.com/recipes/rec...ils.aspx?id=98
I have found that if I beat my room temperature (most important) eggs and then add them to the butter and sugar,
that I have beaten the heck out of to the point that the sugar is well incorporated
(as if the sugar has "dissolved" into the melted butter),
and then add the beaten eggs and really BEAT THE HECK of it with a wooden spoon,
until you think your arm is going to fall off,
and the batter has lightened in color,
I find that I get a better "lift" and a nice height on the finished product,
not to mention that they stay that way, they don't deflate,much anyways


Name:   brownies.jpg
Views: 1825
Size:  14.1 KB

WHEW! That was long winded, sorry
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 12-19-2014, 11:25 AM   #6
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
You could try baking at a lower temperature for longer, to slow the rise and set the brownies before they come out, but note that that recipe seems short of flour to be a "cake" brownie.

(Make sure your oven isn't running hot. The amount of rise you describe seems a bit much, and that can be from high temperature popping the baking powder and air up quickly.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 12-19-2014, 07:19 PM   #7
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
Ha Ha! I won first place in the at work desert contest today!

I guese maybe my brownies are just fine!

Perhaps, I just prefer my browneis more like a cake...

Eric austin tx.
__________________
giggler is offline   Reply With Quote
Old 12-19-2014, 08:24 PM   #8
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,127
Congrats!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-20-2014, 12:06 AM   #9
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,889
The worst baking failure I've heard about is trying to substitute something else for real butter called for in a recipe. There's no sub for real butter or real bacon for that matter. You can't make bacon from turkey, or butter from oil.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-20-2014, 07:38 PM   #10
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,707
I am following this thread because I made some "fudge" brownies from a national well known name brand, but it was half the price of their own more expensive brownie mix. So I went with that less expensive mix, mixed it up, poured it into one of those thin disposable aluminum baking square pans and baked it according to directions. I was surprised by how much it didn't rise during baking. I'm kinda stumped.

Are all brownie mixes fudge brownies? One package says fudge brownies, the other package doesn't mention fudge on the package. I thought that all brownies mixes were pretty much fudge brownie mixes.
__________________

__________________
Caslon 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 09:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.