Backwards engineer my brownies!
January 28, 2009 1:53 PM Subscribe
Please help me figure out exactly how I screwed up these brownies so I can recreate this delicious mistake.
posted by phunniemee to food & drink (18 answers total) 13 users marked this as a favorite
I made some brownies the other night. The end result was decidedly not-brownie, but it was really good. On the top, bottom, and sides, for about two millimeters it had crusted into this firm, crunchy chocolate cookie/cracker type thing, but didn't burn. The insides didn't cook, but weren't the consistency of undercooked brownies, more like a firm pudding or something. It was really, really delicious.
I was kind of in a rush while I was making them, so several things were different from my normal brownie-making experience. What follows is the actual recipe and (to the best of my knowledge) what I did:
Melt 4oz unsweetened chocolate and 1 stick of butter, cool to room temp.
-I have no idea if I got four ounces or not. 7 squares easily broke off of one of those Trader Joe's Pound Plus bars, so that's what I used. Also, I used bittersweet chocolate. Also, I didn't wait for it to cool down.
Beat 4 eggs and 1/2 tsp salt until fluffy.
-I did this.
Beat in 2 cups of sugar (or 1.5 cups if you used bittersweet chocolate) and 1 tsp vanilla.
- I didn't read ahead and used 2 cups of sugar. I also put in closer to 2 tsp vanilla. And then here's where I really messed up.
Fold in Chocolate. Add flour until just mixed.
-I didn't wait to beat in the sugar and vanilla and then lovingly add the chocolate and flour. I just dumped all four things in at once and went to town (using a hand mixer). The mix tasted too sweet, so I added roughly a tablespoon of cocoa powder (I just sort of shook some in, didn't actually measure it).
I pam-sprayed my 8x8 pyrex thing and poured in the batter, but knew I wasn't going to have time to bake them at my house so put a lid on it, spent another 15 minutes getting ready to leave, and then left my house. The batter then rode for another 15 or 20 minutes in my car in 11 degree weather to my friends' house, where they sat for another 30 or so in their kitchen before finally going in to bake.
The recipe is supposed to be in for 25 minutes at 350 degrees (and the several times I've made these before that's been almost exactly perfect). I was using an unfamiliar oven, but as far as we know, it remains pretty true to temp. They ended up being in the oven for closer to 35 minutes because I lost track of time, at which point I just pulled them out because I figured they had to have been done by then. We go to eat them about a half hour later, and I notice that they've cooked all funny. I popped them back in the oven (at 350) for probably about 10 minutes, but they didn't change.
But it was an entirely new and delicious brownie experience for me, and I'd like to know exactly which of the above missteps led to my outcome so I can make them again. Any ideas?