A few short notes on brownie baking, gathered from the questions readers ask most often.
These notes are reviewed at the start of each school term.
More about these notes
These notes are reviewed at the start of each school term.
These notes travel under the working name grexmoalule stidruskov.
A short summary of what these notes cover.
These notes are reviewed at the start of each school term.
Coffee
Coffee: the line most people need is a teaspoon of espresso powder, in the batter. In practice, it deepens the chocolate without tasting of coffee.
The primary source has the final word, and it is worth a minute to check it.
If something changes, note the date; patterns only show up with dates on them. That is the whole of Coffee for most readers.
Serving warm
A short note on Serving warm. The figure to hold onto is 30 seconds in a microwave for a day-old square; what matters is that with cold cream or ice cream it is a pudding.
That is a general note rather than a rule; check the current details before you rely on it.
When in doubt, choose the simpler option first; it is the one least likely to need undoing. Knowing this about Serving warm prevents most mistakes.
Altitude and humidity
If you are looking into Altitude and humidity, start here: a little more flour, in humid kitchens. The point is that the mix takes on moisture from the air.
Treat it as a starting point; specifics change with the house, the school or the kitchen.
Do the cheap checks before the expensive ones. In short, Altitude and humidity is worth a minute before you commit.
Fudgy or cakey
Fudgy or cakey in one line: the fat-to-flour ratio decides it. Beyond the number, more butter and less flour gives fudge; more flour and a little baking powder gives cake.
The primary source has the final word, and it is worth a minute to check it.
Write down what you find before you decide anything; it makes the next step obvious. That is the whole of Fudgy or cakey for most readers.
Cocoa or melted chocolate
Cocoa or melted chocolate: the line most people need is both work, with different textures. In practice, melted chocolate gives a denser, glossier brownie; cocoa gives a drier, more intense one.
That is a general note rather than a rule; check the current details before you rely on it.
Keep the paperwork; it is the proof when something is queried later. Knowing this about Cocoa or melted chocolate prevents most mistakes.
The shiny top
A short note on The shiny top. The figure to hold onto is whisked eggs and sugar dissolved before the flour; what matters is that the crackly crust comes from sugar dissolved into the eggs, not from the chocolate.
Treat it as a starting point; specifics change with the house, the school or the kitchen.
If something changes, note the date; patterns only show up with dates on them. In short, The shiny top is worth a minute before you commit.
Testing doneness
If you are looking into Testing doneness, start here: a skewer with moist crumbs, not clean. The point is that a clean skewer means they are already overdone.
The primary source has the final word, and it is worth a minute to check it.
When in doubt, choose the simpler option first; it is the one least likely to need undoing. That is the whole of Testing doneness for most readers.
Double-boiler melting
Double-boiler melting in one line: a bowl over simmering water not touching it. Beyond the number, a microwave works in short bursts if you stir between them.
That is a general note rather than a rule; check the current details before you rely on it.
Do the cheap checks before the expensive ones. Knowing this about Double-boiler melting prevents most mistakes.
Figures are general guidance; the primary source takes precedence.
This note is part of the Brownie Recipe notes desk, a set of short factual pages used to study how search engines read pages.
The full set is listed on the index of notes.