I have a brownie recipe I have used for years. In recent years, I find that I sometimes get batches that have huge areas of bubbled-up brownie and are inedible. I honestly do not know what I am doing differnetly when this happens. I cream 2 cups of sugar with 2 sticks of butter and add 4 eggs and 1 tsp vanilla. Then I add a cup of flour with 5-6 Tbsps of cocoa, alternating with 4 tblsp of milk. Most of the time I get a wonderful pan of brownies, but sometimes, I get a pan of brownies with huge areas that are giant domes scattered throughout the pan. I am not mixing them enough or am I beating them too hard? I just do not see what I am doing differently when this happens. Thanks for your help.
big lumps in brownies
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Just a couple more thoughts and a clarification. I actually use margarine, not butter and sometimes I soften it in the microwave. Could the micro be causing problems? I know this does not happen every tie I soften it in the microwave, but I cannot say if it only happens when I have softened it in the micro and I do not use a specific time in the micro whenever I soften it-that would vary. Thanks again.
Since you have been making this for years without any problems (and seem to enjoy the finished product) I will not comment on your recipe.
I will ask if you sometimes switch ingredient brands or stray off the suggested recipe instructions.
Those are the big bakery no-nos.
Have you tried sifting all your dries together before adding?
Are you using a hand mixer or going commando with a fork or spoon?
I do use different brands of margarine. My favorite brand is no longer available here. I had a batch fail 2 days ago and made another batch the next day that were fine. I did use a different margarine brand in the second batch. I did not soften the margarine in the microwave in the successful batch AND i carefully folded in the ingredients rather than beating the batter at all (all by hand- I never use a mixer). Do you think the problem could be the mixing? When my kids were little and I was working long hours, I suspect I did not carefully mix the batter. Now I have more time and I think I may be overmixing.
My other concern is that softening the margarine in the micowave may change it in some fundamental way (esp if softened too much??). I notice that margarines have widely different amounts of vegetable oil in them. Thank you for your help.
You are welcome.
I suppose it could be the veg oil .
More oil equals less water in the formula.
I have noticed recently some of my standard go-to products are not performing as expected.
Trying to keep the product affordable, I suspect.
Whatever you did the second time just keep on doing it, lol!
A few months ago my grands wanted brownies and my pantry was bare of the unsweetened blocks of chocolate (one bowl recipe, I won't mention the brand) so searched for a cocoa based recipe.
Tried one written by a cable cooking personality and was really wowed.
If you want to look at it I could PM you.
OBTW...when my Gma Van taught me the basics of baking, it was all by hand.
I still make small batchs of cookies and some of my oil based cakes with a spoon and spatula.
It's like kneading dough...a bit of time to reflect and think about things.
Comforting, ya know?