Brownies can give the baker problems because we tend to overcook them and they turn out tough and hard. Brownies #1 rule, is take them out while the center is still “wet” and the top shows a few cracks.
Another common problem with baking brownies is incorrect measurement of the ingredients. Just a slight amount of “too much” flour will change the consistency.
Here are a few more helpful tips and information about baking brownies:
Old-fashioned brownies consists of just a few ingredients: butter, sugar, chocolate, eggs, and flour. These heavier, FUDGY BROWNIES have a minimum of flour, such as half a cup, and no leavening such as baking powder.
Melting the butter rather than creaming it with sugar yields a denser, fudgier outcome. Unsweetened chocolate is the standard, with a full cup of sugar in order to combat its bitterness. Granulated sugar is the one of choice, but some choose to use brown sugar. Today, sugar substitutes such as Splenda, make the brownie possible for those who must watch their sugar intake. If you choose brown sugar, remember that the deeper the color of the sugar, the more pronounced the molasses flavor will be.
If you prefer the CAKELIKE BROWNIES, you’ll notice the recipes will call for less butter and more flour than Fudgy Brownies, with baking powder added to enhance their softer, lighter texture. Normally, softened butter is creamed with the sugar rather than melted with the chocolate. The act of creaming allows air into the mixture, which then causes the brownies to rise higher. Many cakelike recipes also call for a bit of milk to add tenderness, some just use water.
CHEWY BROWNIES get their chewy texture from two factors: an extra egg and a combination of different types of chocolate.
Here are some tips about the different chocolates to choose:
* Unsweetened chocolate has the highest proportion of starches, creating a stiffer-textured brownie.
* Semisweet chocolate produces a creamier texture.
* Combining the two chocolates with a few tablespoons of cocoa powder to round out the flavor and thicken the texture, and you will produce a rich, chewy brownie.
Fat Content
Brownies are not a low-fat dessert choice. To trim the calories, choose recipes that use unsweetened cocoa powder instead of bar chocolate, or substitute 3 tablespoons of cocoa powder, plus 1 tablespoon butter, for each ounce of unsweetened chocolate. Remember that cocoa powder has only 10 percent to 12 percent fat, compared to an unsweetened bar chocolate’s 50 percent to 55 percent.
The Baking Pan
The pan matters!! First, use the pan size specified in the recipe-normally an 8 inch square. If you use a pan that is too large pan, your brownies will turn out thin and dry.
Baking in a pan that is smaller than 8 inches square, could result in brownies with undercooked centers.
Be sure to select a light-colored, shiny pan, which will conduct heat evenly. Avoid the glass or darker pans because upi will find it can cause the edges to overbake or even burn.
Even if the recipe doesn’t specify, always grease the pan thoroughly with shortening, softened butter, or cooking spray. You might want to add pieces of parchment paper or aluminum foil that have been cut larger than the size of the pan so that the edges hang over the sides . Also, grease the lining. After the brownies have baked and cooled, the lining may be lifted out of the pan and inverted on a platter. Gently peel away the foil or paper, then cut the brownies into squares. However, I find if you use a lining, parchment is the best as the foil still tends to stick. Remember to grease the lining!!
Brownies as cupcakes can also be baked very successfully in a well-greased mini-muffin tin.
Tips for Mixing and Baking
Brownie recipes normally begin with melting the butter and chocolate together. Avoid scorching by using a double boiler or any small heat-proof bowl such as pyrex placed over a pot of slightly simmering water. It’s best if the bowl does not touch the hot water. If you melt the chocolate and butter over direct heat, keep the heat low and stir constantly, using a wooden spoon.
Butter and chocolate may also be melted together in a microwave oven on medium power, opening the oven and stirring the mixture every 20 to 30 seconds, but to me, this is way too much trouble and the chocolate can scorch before you know it. I prefer the control of the stove-top method.
A common mistake with mixing brownies is to whip or overbeat. Only mix enough to combine ingredients plus one minute. The overmixing the ingredients will be the main cause of your brownies turning out tough or for a thin crust to form on top.
Keep to the combine, plus one minute rule.
Secret Tip: To improve the texture of brownies, place the unbaked batter in the prepared pan in the refrigerator for several hours or even overnight.
Brownie Baking Time
Eventually, your own eyes will tell you, but in the beginning, here are some basic rules:
* For fudge like brownies, remove from the oven when the sides have pulled slightly away from the edges of the pan. The center should still be a little gooey and will firm up during cooling.
* Cake-like brownies are done when a toothpick inserted into the center has only a few moist crumbs clinging to it.
2nd Secret Tip: To prevent burning the bottoms of your brownies, place the pan on a preheated cookie sheet or pizza stone.
Cutting and Storing
Brownies will be easier to cut if you place the pan in the freezer for several minutes. Dip a sharp knife in hot water, wipe it dry, and move it across the pan in an up-and-down sawing motion.
Profession Tip: Expert Alice Medrich, the author of several books about baking with chocolate, uses the “Steve ritual” she got from a friend who discovered the technique by accident. Baking the brownies for a shorter time at a higher temperature of 375 to 400 degrees and then placing the hot pan in ice water about ¾” deep will produce a crisp crust and a soft, dense center, from the sudden change in cooking temperature.
After you cut the brownies, place them in an airtight container. If they contain perishable ingredients such as cream cheese, place them in the refrigerator. At room temperature, they’ll keep for three to four days; in the refrigerator, about five days.
Freezing brownies will affect their texture. If the brownies have been cut into squares, wrap each square in plastic wrap, then in foil, and then place the wrapped squares in an airtight freezer bag. That’s a lot of trouble, but if you love your brownie recipe and are making them ahead for holidays or gift-giving, it’s worth the effort.
If you decide to freeze the whole pan, do so just long enough to harden the brownies. Remove the brownie square, and double wrap it first with plastic wrap, then in foil. Place the block into a large airtight freezer bag and freeze. However, I find it’s easier to cut and wrap each piece as you can put the pieces in various gift bags or serving portions.
Good luck with your brownies!
brownies | CookieMaster | 
April 24, 2009 12:17 pm | 
Comments (0) 