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Brownie Question

post #1 of 7
2/5/06 at 2:01pm
Thread Starter 
I use the same recipe and yet I come out with two different textures. Sometimes they can be moist and chewy. Other times- dry and cake like. What gives? - I use the same temps and time.

Thanks

Steve
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post #2 of 7
2/5/06 at 2:25pm
Could you post your recipe?
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post #3 of 7
2/5/06 at 4:59pm
Your best bet is to use weights, rather than measures, so that your measurements are always the same. A cup of sifted flour can be very different than a cup of packed flour.

Also, make sure your ingredients are always at room temp.

HTH
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post #4 of 7
2/5/06 at 6:42pm
Same pan? Glass and metal require react differently.
Same oven rack position?
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post #5 of 7
2/5/06 at 9:08pm
i read somewhere that if you whip (or work) the eggs a lot then they will make a product cake-like.
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post #6 of 7
2/6/06 at 4:29pm
Thread Starter 
jessiquina- Thanks- That just might be the solution!!!!!!! I use a mixer and sometimes I probably let it get away from me.

Steve
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post #7 of 7
2/15/06 at 6:34pm
Could be a timing issue. As little as 2 or 3 minutes can take a brownie to the other side of done. You want it so more than a few moist crumbs stick to a toothpick when done (just beyond a gooey toothpick).

Good luck! I love them any way so long as they're home-made.
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