Copycat Brownie Brittle Recipe • Food Folks and Fun (2024)

FAQs

What happens if brownie batter is too thick? ›

A batter that is too thin may result in flat and dry brownies, while a batter that is too thick can lead to dense and heavy brownies. Achieving the right consistency is essential for creating brownies that are moist, chewy, and indulgent.

Use parchment paper to layer brownies into an airtight container for best results. Tip: When storing brownies in an airtight container, add a slice of bread in with them. The moisture from the bread will help keep your brownies fresh and soft for a couple more days.

If the edges of your brownie are hard once it's cooled it's because you've over baked it. If your brownie has a whole lot of chocolate in it rather than cocoa, (most do) then the centre will seem underbaked because the chocolate is still molten.

You over-baked them. Try baking for a shorter time at a slightly higher temperature. Another possibility is that there wasn't enough fat in the dough, but since this apparently occurred with both cookies and brownies, two very different doughs/batter, the baking issue is probably it.

The eggs should be beaten until roughly hom*ogeneous; that is, there should be no "pieces" of unmixed egg white left. (If left in, those pieces would cook and harden, leaving you with, essentially, pieces of boiled egg in your brownies.)

In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat. Refrigerating helps improve the gloss and crustiness of brownies while simultaneously blending the flavors—the result? — brownie that tastes much richer and chewier.

This is a relatively no worry for baking later, although the batter should be stored in the refrigerator and set out for 30 minutes to return to room temperature before baking. It makes it easier to spread in the pan.

Do Brownies Need to Be Refrigerated? Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

What keeps brownies moist? ›

Canola Oil and Eggs – brownie mix typically calls for oil and eggs, so these are two standard ingredients needed for boxed brownies. Both add moisture and help create a fudgy brownie.

On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes. For a gas stove, put the water in the pan before turning off the heat, but turn off the heat when you put the brownies in.

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

Add more liquid: The easiest way to thin out your batter is to add more liquid, such as milk or water, a tablespoon at a time until you reach the desired consistency. Add an additional egg: Adding another egg to your batter can also help to thin it out, as well as adding richness and moisture to the finished cake.

Too wet brownies will be fixed by using smaller eggs, less milk or oil or increasing the flour the next time around. Changes can also be due to the fact that the developer uses a different oven than you do.

If it seems a bit too runny (like if you added two or three extra eggs for instance) then add a tablespoon of flour and mix and repeat until it has the consistency you want. If you've added too much oil or water to your mix then you'll need to compensate with extra dry ingredients.