Need brownie advise from your wives, mothers, granny's and more please

S

Shaggy8675

Joined
Jul 19, 2006
Messages
117
I have a problem...

I like to bake and cook... No i am normal hehe ;)

I like brownies a lot, and i'm trying to find good recepies. I have foundome nice ones, but i have got a problem when baking them.

Almost every time i make them from a reasonably standard recepie they look great in the oven. But when i get them out, and they cool down they cave in like Lola Ferrari's face :grumpy:

The problem is that were i live brownies are not realy known, so help isn't here, let alone good recepies.
I was hoping some off you might be wiling to help me out. Since most off the wives do the cooking, your grandma's etc. etc. Perhaps someone can help me with some good recepies for brownies that won't cave in.

Anny tips, tricks, baking pan advise you name it are welcome and much needed.

Thnx.


( Hope this is not W&C stuff :o )
 
I always add another egg, the more cake like batter you can make the fluffier they will be. Don't add flour if making from a brownie mix I mean, lower the reccomended oven temperature by 25 degrees and don't keep opening the oven door to check on the baking status. Hope that helps.:)
 
Shaggy, brownies are designed to be made by any 5 year old ,if you can't do it you have a big problem !...Actually they are a nutritional disaster with far too much sugar. I find them much better when I take the typical recipe and cut the sugar in half !! No other change.... Advice I give to knife makers for their tempering furnace [sometimes the kitchen stove]-- always check the temperature often they are wrong. Check with a thermometer.
 
mete said:
Advice I give to knife makers for their tempering furnace [sometimes the kitchen stove]-- always check the temperature often they are wrong. Check with a thermometer.
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That is a great idea, I used to have a oven that was off by almost 45 deg farenheit.
 
all you have to do is add some pot or hash-you wont care if there burnt a little because you will be fried-lol
 
No brownies in the Netherlands?! I love brownies, but unfortunately I can't help with the recipes because I don't actually make them. Mommy does, and the restaurants :D
 
The Netherlands has no altitude !!! In fact most of it's under water !
 
mete said:
The Netherlands has no altitude !!! In fact most of it's under water !
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Well in that case I'd be having a store bought Pound Cake with personal bottles of Hersheys Syrup and throw a nut or two on top.:D
 
what you will need to do at sea leval or below is reduce the levening agent. backing soda/powder, sounds a bit like over levening to me maby add just a bit more salt but not to much ;) just my .02 being a cook let me know the results
 
Sorry for the late reaction. ( i got a holiday :) )

I'll look into it and try your advise were needed. Thanks for the links, great recepies there :thumbup:
 
good place to find recipies for a lot of the stuff resturants serve is

copykat.com

They have a desert section too.
 
This is from a friend of mine who is a good baker. I am a good chef, but no baker :)

Chocolate Brownies

Preheat oven to 180C, Gas 4
Prepare a small rectangular roasting tin or oven proof dish approximately 20 x 30cm.

Melt 200g butter and 200g plain (70% at least)chocolate in a large bowl over a pan of simmering water. Cool slightly.

Stir in 600g caster or brown sugar and a teaspoon vanilla. Mix well.

Add 4 large eggs, one at a time, stirring until well blended each time.

Add 250g flour and 4 tablespoons cocoa (sifted together) and beat for about 1 minute, until smooth.

Pour into prepared tin, and bake for about 45 - 50 minutes. The mixture needs to be just cooked, so start testing with a cocktail stick at about 40 minutes - it should have moist crumbs, but not wet batter, still clinging to it.

Cool in tin for a few minutes then cut into squares, but don't remove from tin until cold. I cut this size into 24 pieces (8 x 3), but it could easily make 32 smaller pieces (8 x 4) as it is very rich.

You can make half quantities in a 18cm square tin.
 
Andrew Taylor said:
This is from a friend of mine who is a good baker. I am a good chef, but no baker :)

Chocolate Brownies

Preheat oven to 180C, Gas 4
Prepare a small rectangular roasting tin or oven proof dish approximately 20 x 30cm.

Melt 200g butter and 200g plain (70% at least)chocolate in a large bowl over a pan of simmering water. Cool slightly.

Stir in 600g caster or brown sugar and a teaspoon vanilla. Mix well.

Add 4 large eggs, one at a time, stirring until well blended each time.

Add 250g flour and 4 tablespoons cocoa (sifted together) and beat for about 1 minute, until smooth.

Pour into prepared tin, and bake for about 45 - 50 minutes. The mixture needs to be just cooked, so start testing with a cocktail stick at about 40 minutes - it should have moist crumbs, but not wet batter, still clinging to it.

Cool in tin for a few minutes then cut into squares, but don't remove from tin until cold. I cut this size into 24 pieces (8 x 3), but it could easily make 32 smaller pieces (8 x 4) as it is very rich.

You can make half quantities in a 18cm square tin.
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Thanks for this recepie. I'm going to try it tonight ( iff all goes wel )

I am having problems with getting a correct baking pan or tin. Over here we have cake pans, appelpie pans and tins, you name it. But no brownie pans!!!
I always end up fiddeling with the things i have.

Who can help me get a propper normal sized brownie pan? I found 1 i think on e-bay from sillicone, but i don't know iff that is something. Anny online stores were i can order 1? Or perhaps someone here is willing to help me get me a good one.

I'll do almost annything, but it sucks i can't get a good pan....
 
Shaggy8675 said:
Andrew Taylor said:
Preheat oven to 180C, Gas 4
Prepare a small rectangular roasting tin or oven proof dish approximately 20 x 30cm.

Melt 200g butter and 200g plain (70% at least)chocolate in a large bowl over a pan of simmering water. Cool slightly.

Stir in 600g caster or brown sugar and a teaspoon vanilla. Mix well.

Add 4 large eggs, one at a time, stirring until well blended each time.

Add 250g flour and 4 tablespoons cocoa (sifted together) and beat for about 1 minute, until smooth.

Pour into prepared tin, and bake for about 45 - 50 minutes. The mixture needs to be just cooked, so start testing with a cocktail stick at about 40 minutes - it should have moist crumbs, but not wet batter, still clinging to it.
Click to expand...
Thanks for this recepie. I'm going to try it tonight ( iff all goes wel )
Click to expand...

I'm going to try it, too, but it will take me a couple of weeks to convert the measurements to the English system. :) It's odd, though, I've always measured butter and sugar by volume - never by weight. :confused:
 
mycroftt said:
I'm going to try it, too, but it will take me a couple of weeks to convert the measurements to the English system. :) It's odd, though, I've always measured butter and sugar by volume - never by weight. :confused:
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The best most accurate method when baking is to weigh all ingredients. Having a digital scale in the kitchen will improve your baked goods.
 
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