I've used a silicone loaf "pan" and I don't like it! It doesn't brown the sides or bottom and the loaf often comes out a strange shape. The baking time is off on the two loaves that I baked, and it just doesn't "feel" right! Ugh!!!
Also I found it quite greasy on the bottom of the brownies is this normal?
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?
I just made these the other day. Made in a 9 X 13 pan.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.
Just reading over this again, what do you class as the desired consistency?
Am going to try it the way you mentioned and see how it goes tonight.
The bottom of my brownies are never greasy and I use Baker's joy to coat my metal pan no parchment. I leave my brownies in the the pan till cool, cut in pan and lift them out without any problems.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?
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?
AmandaN80 said:I sell brownies and ship them all over. I have tried silicone pans and for brownies, they dont seem to work great. I use a metal 13x9 pan and normally I go with baking powder instead of melting chocolate. When I do melt it, I use a 9x9 pan b/c they seem to be a lot richer/denser.
I whisk my dry stuff together, then I add my eggs(2 usually) then I add boiling water(but have to temper the eggs so you dont get the scramble eggs) and it gets pretty thick then add the flour.