Brownie Recipes That'll Make You Weak In The Knees (2024)

FAQs

What happens if you put too much oil in brownies? ›

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil. The exchange isn't a one-to-one ratio.

The brownies must reach at least 165 °F (74 °C).

Insert an instant-read thermometer into the middle of the brownies. To kill harmful bacteria, the brownies need to reach at least 165 °F (74 °C).

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.

Use parchment paper to layer brownies into an airtight container for best results. Tip: When storing brownies in an airtight container, add a slice of bread in with them. The moisture from the bread will help keep your brownies fresh and soft for a couple more days.

Yes, you can use olive oil in brownies!

It makes them richer, adds a fudge-like texture, and enhances the flavor of the chocolate. In addition, it's an incredible preservative, so the brownies stay moist for longer!

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

Traditional brownie recipes have raw eggs and raw flour in them, so they are not technically safe to eat.

Even people who think they like "underbaked" brownies (as our editor David Tamarkin claims to) don't really want their brownies undercooked—they just want a brownie that's gooey and rich. And if your recipe has enough butter, chocolate, and sugar, that's what you'll get, even when the brownie is fully cooked.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

What makes brownies fudgy vs cakey? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

The middle oven rack is the happy place where air is circulating, the heat sources are evenly distributed, and tops and bottoms aren't in danger of burning or browning too quickly. It's the perfect place for cakes, cookies, and brownies to stay and bake.

You can keep brownies in the fridge for up to one week on average. You might want to do this if you add sour cream, cream cheese, or any other perishable ingredients. Store brownies in the freezer for up to 3 months, wrapped in aluminum foil, and stored in an airtight container.

Do Brownies Need to Be Refrigerated? Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

Too much oil in the engine can also cause the pressure on the crankshaft to increase, causing oil to enter the exhaust pipe from the crankshaft into the combustion chamber, blocking the combustion chamber hole with oil and eventually clogging the engine. Wet spark plug; excess oil will also flood the spark plug well.

- Swap the water for milk or heavy cream. This will help make a fudgy texture because milk has fat and water doesn't. - Most brownie mixes require two eggs. Swap one of the eggs for two egg yolks and still use one whole egg.

Restore Balance With Vinegar Or Lemon Juice

This ensures you don't tip the balance too far in the other direction. Lemon juice can be another excellent antidote to an extra-oily dressing.