AnusualCook

Brownie Baking is a love affair often met with failure no matter how hard you try and stick to the recipe.

Here are some Brownie queries that I always receive in DM :-

✅Why my brownies are not as clean cut as
cafés - pretty edges ?
Thumb-rule of Brownies is to let the cool down completely at-least for 1 hour and then measure and slice them with hot knife. This leads to perfect even sized Brownies all the time.

✅ Why my brownies are oily and bubbling on the top while baking?
Use the right quantity of butter in your brownie recipe. Too high quantity of butter or fat in the recipe will result in bubbling your brownie. Also the quality of butter and Chocolate used highly affects the outcome.

✅ Why are the brownies falling apart while removing from the pan ?
We cut them too soon,while its still warm or not completely cooled.Other reason why brownies are falling apart is the brownie structure itself is too weak, either there is very less flour, too much of fat and liquid. So it doesnt hold up.

✅Why does brownie turn out fudgy?
Fudgy brownies have lesser amount of flour as compared to fat and is baked comparatively lesser time. Hence the outcome is fudgier.

✅Why do some brownie batches turn out cake-like?
Cake-like brownies contain less butter and more flour than fudgy brownies, as well as a little baking powder. Baking for longer duration as well leads to the cakey texture.

✅Why my brownie slab is always sinking ?
Brownies sink because of over-mixing the ingredients. To avoid this situation all you have to do is combining the ingredients instead of whisking 😊

Hope you find the answers to your Brownie fail!!
If yes, then don’t forget to save and share for later reference 😀

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