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    You are in: Home / Community Forums / Desserts / Fixing what may not be broken??? Brownie Recipe Help
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    Fixing what may not be broken??? Brownie Recipe Help

    Prince Pear
    Wed Mar 27, 2013 2:37 am
    Newbie "Fry Cook" Poster
    I have a recipe for a brownie. It's received good reveiws, but to me it's still.... kind of dry. Here's the recipe.

    "Comatose Brownies"

    I thought of adding a small amount of liquid to help offset the added cocoa powder. The original recipe before it was tweaked called for 1 cup. I added another and they were divine... but a little dry. Should I maybe increase the fat? The brownie batter was so thick it was like a dough. A dry one at that. They're supposed to be fudgy and they are, just... they're a tad dry too.

    Any suggestions would be appreciated!
    1Steve
    Wed Mar 27, 2013 4:43 am
    Food.com Groupie
    Try adding 1 cup of sour cream to the recipe.

    Or you could try leaving the recipe as is, but instead of adding more moisture, experiment with decreasing the amount of flour in the recipe to compensate for the extra cup of cocoa. I have a few yellow cake recipes that say to decrease the flour by 1/4 cup and add i/4 cup cocoa powder to make them into chocolate cake. From what I read you doubled the cocoa in your recipe but never decreased the flour to compensate. Obviously you can't go 100% since it only has 1 cup to start with or you will have a flourless cake icon_smile.gif
    Prince Pear
    Wed Mar 27, 2013 9:39 am
    Newbie "Fry Cook" Poster
    Sounds interesting! At some point I thought to add up to half a cup of liquid to it... milk in normal cases, or coffee.
    Dee514
    Wed Mar 27, 2013 1:01 pm
    Forum Host
    Coffee will enhance the chocolate flavor, buttermilk will add richness and moisture that regular milk won't add. Or as previously suggested, using sour cream works wonders for adding moistness.
    Prince Pear
    Thu Mar 28, 2013 2:08 am
    Newbie "Fry Cook" Poster
    I'll try Sour Cream. in your experience, do you think the added moisture will effect the 'fudgyness' of it?
    Dee514
    Thu Mar 28, 2013 3:09 pm
    Forum Host
    By 'fudgyness,' do you mean like candy fudge, or just very chocolately/fudgy cake? If you mean 'fudgy' as in candy (some brownies are like that (less 'cakey'), I couldn't say with 100% certainty, as I don't make my brownies that way - I make them "chewy", but not so dense that they are almost like fudge. icon_confused.gif
    Perhaps you might be better off adding a bit of buttermilk to the recipe, and decreasing the flour. Changing the wet/dry ratios in baking is tricky at best - a lot of trial and error. icon_confused.gif

    Sometimes the solution is as simple as baking them a few minutes less. Remember they continue to bake after they are removed from the oven. Underbaking a bit is the secret behind many chewy cookie and brownie recipes. icon_wink.gif
    Prince Pear
    Thu Mar 28, 2013 5:26 pm
    Newbie "Fry Cook" Poster
    Dee514 wrote:
    By 'fudgyness,' do you mean like candy fudge, or just very chocolately/fudgy cake? If you mean 'fudgy' as in candy (some brownies are like that (less 'cakey'), I couldn't say with 100% certainty, as I don't make my brownies that way - I make them "chewy", but not so dense that they are almost like fudge. icon_confused.gif
    Perhaps you might be better off adding a bit of buttermilk to the recipe, and decreasing the flour. Changing the wet/dry ratios in baking is tricky at best - a lot of trial and error. icon_confused.gif

    Sometimes the solution is as simple as baking them a few minutes less. Remember they continue to bake after they are removed from the oven. Underbaking a bit is the secret behind many chewy cookie and brownie recipes. icon_wink.gif



    Yeah I mean fudgy like candy. I see what you mean there! I also know that most if not all brownie batters are... well... batters! icon_razz.gif this one was like that until the mods, in which it turned out to be a thick dough, as the one reviewer stated. YIKES. It was delicious, though, but I want that texture back. Maybe if I tried a mix of everything you sugested. Adding sour cream AND decreasing baking time. They sell little tiny containers of sour cream in my local supermarket. I'll cut them into little mini brownie bites and dip them in flavored sugar and we'll see how they turn out, perhaps icon_smile.gif
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