I'm having trouble with chocolate separation when I make large batches of brownies. The recipe says to melt the chocolate and butter together which I then put in the mixing bowl, then add sugar, eggs, and flour. Everything seems to be fine until after they're baked. I notice white greasy-looking spots on the bottom of the brownies which I'm told is the cocoa butter coming out of the chocolate.
I know chocolate is temperamental. I'm melting it over very low heat. What could be causing the separation? Brownies are supposed to be an easy dessert.
Any advice would be extremely helpful.
Many thanks,
Nanette
I know chocolate is temperamental. I'm melting it over very low heat. What could be causing the separation? Brownies are supposed to be an easy dessert.
Any advice would be extremely helpful.
Many thanks,
Nanette
