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Brownie Fail - HELP!


Violet

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Hi folks, despite my ability to bake good cakes, I still can't get brownies right either! Does anyone have a "never failed me yet" recipe? Or just some tips? I just made beetroot brownies, and they tasted fab and looked like the picture from the recipe, except mine went all jumbly and the recipe ones were perfect rectangles. :( I'm not sure if I just didn't cook them for quite long enough or am just having a crisis of faith because it's almost 11pm and I still have work to do before going to bed. Anyway, suggestions for making perfect brownies?

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I always use the Betty Crocker mix (red box!), use vegetable oil, and cook in a glass dish. You get nice glossy top brownies, crispy edges that I love, and a purposefully under-cooked center.

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I always use the Betty Crocker mix (red box!), use vegetable oil, and cook in a glass dish. You get nice glossy top brownies, crispy edges that I love, and a purposefully under-cooked center.

I started off using the Betty Crocker mix but I don't like using packet mixes anymore (I can taste the chemicals in them.) Although the Betty Crocker brownies were amazing!

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I was going to suggest checking out the brownie recipes in Baking Illustrated by the editors of Cook's Illustrated, but I realized that you are likely British since you referred to beetroot. Their recipe should be pretty good, but the editors do say that even those recipes aren't perfect.

However, could it be that the eggs you used in the recipe were either too large or too small? That can make a difference in texture. I used to use my brother's home-grown eggs and having an egg or two that wasn't a standard large egg did make a difference.

If you post the recipe here, we may be able to help you more.

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I was going to suggest checking out the brownie recipes in Baking Illustrated by the editors of Cook's Illustrated, but I realized that you are likely British since you referred to beetroot. Their recipe should be pretty good, but the editors do say that even those recipes aren't perfect.

However, could it be that the eggs you used in the recipe were either too large or too small? That can make a difference in texture. I used to use my brother's home-grown eggs and having an egg or two that wasn't a standard large egg did make a difference.

If you post the recipe here, we may be able to help you more.

Thanks. Do Americans have a different word for beetroot????? (Yes I'm British!)

The recipe was:

250g cooked beetroot, 250g unsalted butter, 3 eggs, vanilla extract, 50g cocoa powder, 75g self-raising flour, 300g sugar.

Upon reflection, I was just freaking out. :oops: I think I did maybe undercook the brownies a bit too much, but only by a couple of minutes (I used a smaller tin with less mixture than the recipe so adjusted the time.)

Anyways does anyone have any really great brownie or blondie recipes??

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Thanks. Do Americans have a different word for beetroot????? (Yes I'm British!)

The recipe was:

250g cooked beetroot, 250g unsalted butter, 3 eggs, vanilla extract, 50g cocoa powder, 75g self-raising flour, 300g sugar.

Upon reflection, I was just freaking out. :oops: I think I did maybe undercook the brownies a bit too much, but only by a couple of minutes (I used a smaller tin with less mixture than the recipe so adjusted the time.)

Anyways does anyone have any really great brownie or blondie recipes??

Wait- you use beetroot in brownies? I've never used beetroot for anything except as a vegetable- pickled, roasted, in borscht (I'm American by the way).

Here's a Carmel Brownie Recipe:

½ cup butter or margarine, softened; 2 cups light brown sugar; 2 eggs; 1 tsp vanilla; 1 ¼ cups flour; 2 tsp baking powder; ¼ tsp salt; 1 cup chopped walnuts

Cream butter and sugar; add eggs and cream well. Add vanilla. Combine dry ingredients; add to creamed mixture. Stir in walnuts. Spread thinly on a greased 9x13 pan. Bake at 350° for 25-30 minutes. Cool and cut into bars. Yield: 35 bars.

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Wait- you use beetroot in brownies? I've never used beetroot for anything except as a vegetable- pickled, roasted, in borscht (I'm American by the way).

Here's a Carmel Brownie Recipe:

½ cup butter or margarine, softened; 2 cups light brown sugar; 2 eggs; 1 tsp vanilla; 1 ¼ cups flour; 2 tsp baking powder; ¼ tsp salt; 1 cup chopped walnuts

Cream butter and sugar; add eggs and cream well. Add vanilla. Combine dry ingredients; add to creamed mixture. Stir in walnuts. Spread thinly on a greased 9x13 pan. Bake at 350° for 25-30 minutes. Cool and cut into bars. Yield: 35 bars.

Here you can buy cooked vacuum-packed beetroot, it's not pickled or anything, just boiled. You can also make it yourself but I couldn't be arsed ;) Yeah quite a few chocolate cake/brownie recipes include beetroot, particularly if they're trying to make "skinny" cake.

Oooh thanks, that soundd like an awesome recipe! :)

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I'm staring at you blankly re: beetroot. I have no idea what you're talking about.

that being said, THIS is now my go to recipe for brownies:

http://thebrownieproject.wordpress.com/ ... -brownies/

Supernatural Brownies - adapted from Nick Malgieri

2 sticks (1/2 pound) unsalted butter

8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces

4 large eggs

1/2 teaspoon salt

1 cup granulated sugar

1 cup firmly packed dark brown sugar

2 teaspoons vanilla extract

1 cup all-purpose flour

One 13x9x2-inch pan, buttered and lined with buttered parchment or foil

1. Set the rack in the middle of the oven and preheat to 350 degrees.

2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.

3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.

4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.

5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.

(it's not a super hard recipe, it tends to use stuff I hae in my cupboards, and I've made it 1/2 dozen times and always had it turn out)

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I'm staring at you blankly re: beetroot. I have no idea what you're talking about.

snip

I was the same way but having looked online it seems to be similar to using applesauce in place of oil in baking recipes to reduce fat/calories.

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I was the same way but having looked online it seems to be similar to using applesauce in place of oil in baking recipes to reduce fat/calories.

Yeah often beetroot or courgette (zucchini?) are used, they replace fat and make the cakes/brownies moist and "skinny." I've not tried those recipes myself because I feel that if you're gonna eat cake then it may as well be the full-fat variety :D

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I'm staring at you blankly re: beetroot. I have no idea what you're talking about.

that being said, THIS is now my go to recipe for brownies:

http://thebrownieproject.wordpress.com/ ... -brownies/

Supernatural Brownies - adapted from Nick Malgieri

2 sticks (1/2 pound) unsalted butter

8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces

4 large eggs

1/2 teaspoon salt

1 cup granulated sugar

1 cup firmly packed dark brown sugar

2 teaspoons vanilla extract

1 cup all-purpose flour

One 13x9x2-inch pan, buttered and lined with buttered parchment or foil

1. Set the rack in the middle of the oven and preheat to 350 degrees.

2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.

3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.

4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.

5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.

(it's not a super hard recipe, it tends to use stuff I hae in my cupboards, and I've made it 1/2 dozen times and always had it turn out)

Ooooh this looks yummy! Yeah except for the variety of sugars (I just have caster sugar) those are all ingredients that I usually have for baking.

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I have used the one bowl brownie recipe on bakers chocolate for (christ) over 20 years and it is aways perfect. I am on my kindle so i dont know how to put the link but it is one kraft.com. i cut the sugar by 1/4 and put in nutmeg and cinnamon. Btw, I ha bbc e used it in San Francisco, Bos Dr on, and No. Nv (where i am at 4500 feet elevation, and virtually no humidity) and it has been perfect everywherem

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