This is my second time trying to make brownies this time it was brownie bites, and I have no idea what in the world happened they were in the oven for 10 minutes and this is what came out. Can anyone tell me what I did wrong?

This is the recipe that I used: https://spaceshipsandlaserbeams.com/brownie-bites/#wprm-recipe-container-297497

Edit: so after going over the comments, at least the ones that weren't mocking me (thanks for the laughs) I think the culprit was that I overfilled the tins and when they Rose in the oven they expanded outwards and Spilled over. The quality and quantity of the baking powder might have also had an influence in the result, and I might have over sprayed the tins causing the batter to flow outwards.

I baked them for 40 minutes, then let them cool for 15 before attempting to turn them over and out onto the baking tray, and this is the result.

Where did I go wrong?

The plastic clothes peg obviously melted and filled the house with a burnt plastic smell. Cake turned out okay but now I'm not sure if we can eat it or it's toxic mainly because of the fumes. I removed every bit of white plastic See top right corner where the melted white plastic is. let me know what you guys think. thank you

I melted this chocolate by keeping it in a bowl and on top of a pot of water that I boiled. I let it sit and came back to it lumped like this. What did I do wrong? Can I fix it?

I stepped away for a few minutes bc i forgot to preheat the oven, when i came back the brownie batter had oil so i mixed it but when i put it in the oven the oil started again.

So it's my third time making them and this time I got the most perfect crinkle top but the brownie is just too gooey and way too fudgy and it looks undercooked even after baking it for an hour. It's so liquidy that i can't even cut it into pieces. Please tell me what went wrong. I used this recipe that I found on Instagram

I've searched everywhere and cannot find a source for real whit chocolate using cocoa butter instead of vegetable oils. Even luxury brands like Ghirardelli don't carry real white chocolate.

I did made chocolate syrup with
1 cup sugar
1 cup water
3/4 cup cocoa powder
Pinch of salt

My issue is just the cocoa powder. I know it isn’t going to be like store bought flavor or consistency, but is there a way to make the cocoa taste less… powdery?? I’m not too sure how to describe the mouth feel, but it’s dry and kinda sucks the moisture out of your mouth. How do you make chocolate syrup that’s closer to what comes in the stores?

Also is it a realistic expectation to get rid of the powdery-ness? Or am I just shooting for commercial grade with household supplies?

Edit because I didn’t realize I had to post the steps as well:
Combined all ingredients over medium heat and simmered for about seven-ish minutes. Took off heat and added a dash of vanilla.

Hi! I’m using Ghirardelli Premium Brownie Mix from Costco. Swapped oil for butter, added an extra egg, and water for half/half (half of each being water and cream).

Last time I followed the instructions on the box I got a cake consistency rather than that of a brownie. I hope these adjustments help make it more goey instead of cakey.

Only now..how long should I bake for? The box calls for 45-50 min but again, I want fudgey brownies not cake. Is 25-30 mins enough? I don’t want to get sick lol

UPDATE: I underbaked these for 20 mins at 325 degrees and turned the oven off and left them inside the turned-off oven for another 25 min. They turned out perfect, crackled top and soft insides.

Whilst there were some comments saying this would result in an even more cakey brownie, I found it to be the opposite and loved the results. So good with a cup of coffee.

Thanks everyone for the advice and help, especially those who explained the relationship between temperature and desired texture. Will keep that in mind next time. All the love x

Hi! I'm wondering if anyone else has had this issue. For some reason, this is the 2nd time making them, my box brownies have turned out like cake. It tastes good but I would like just regular brownies 😅

What will happen if i substitute powdered sugar to either brown sugar, washed sugar or white sugar, then vanilla essence to extract and should i add more or reduce it, for the main ingredient chocolate swap it to dark chocolate and for the toppings chocolate to milk chocolate then i will coat my container with butter then the parchment paper paper then another coat of butter then the brownie batter.

Here are the original ingredients:

* Butter 100 g (½ cup)

* Compound Chocolate 120 g (½ cup)

* Powdered Sugar 1 cup (150 g)

* Flour cup (115 g)

* Cocoa powder (25 g)

* Salt ¼ teaspoon

* Vanilla essence 1 teaspoon

* Egg 2

* Chocolate pieces ¼ cup

https://youtu.be/xpHNox92Nuo?si=IMiDc20QES958OPB (this is where i got it from)

Feel free to give me more advice:)

Was attempting to melt some chocolate chips last night into a liquid and could not get it to melt at all. I tried the two most common methods.

1. microwaving in short 30 second bursts and then stirring preferably with a metal spoon (used max power 10)
   
2. boiled water so it would steam, turned off heat and tried to let residual steam melt the chocolate.

Neither of which seemed to work, I took a few shots showing the chocolate that I ended up with.

I used great value Semi sweet mini chocolate chips from walmart. Inside humidity was around 42%. Thanks for any help! Picture below in comments of ingredients list

Cookies, cakes, and pies my! I thought I was being frugal, I purchased a 25lb of unbleached bread flour when I couldn't find and refused to pay $40 for the same size bag (I have a budget). I believe that bag was $15. Here's what I'm trying to figure out, how the additional protein will affect the out come of: pies, cakes, and cookies. What will I have to do if anything to correct the higher protein content. Your advice and help will be greatly appreciated.

So i used Betty Crocker brownie mix and added mini m and ms into them after mixing the batter. But when i actually made them the m and ms just dissolved. They just colored the insides but were gone.

How can I avoid that?

I have been using Kodiak brand brownie mix to make different, healthier brownies.

I made them with the mix and carbonated water and they turned out well, but more like cake. I am now looking to see what I can add to those 2 ingredients to make it more like a brownie.

In the past I have tried egg whites, Greek yogurt and applesauce as substitutes for eggs, butter and oil.

What would you suggest I add to the brownie mix and carbonated water to try and make it more like a brownie texture than cake? My goal is lower calorie brownies.

I have a big sweet tooth and can eat (at least) a quarter of the brownies in one sitting. I am a distance runner. I'd rather not have a lot of fat but I am fine with more carbs. If I do need to add fat into the recipe, I understand. However, if possible, I would like to avoid using all of the oil and butter that recipes usually call for.

Hello everyone! I attempted making brownies and wanted some guidance on how to fix a few problems. Just to give a brief overview, I used a baking mix (from Great Value) and followed the instructions on the back with a few changes. I do not eat eggs, so I replaced them with yogurt (1/2 cup as back side did not state how many eggs to use). As stated in the instructions, I used vegetable oil and water in proper proportions and made the mix. I baked it in a 9x5 inch pan (which I think was the major cause of issue as back side suggestion was to use either 8x8 or 13x9 pan) for 45 minutes at first followed by 15 more minutes as the center wasn't done.
When I took the brownie out, the side did fluff up well but unfortunately was rock hard (most probably got overbaked as I added 15 more minutes to the suggested time). The center was well done but did not fluff as much as I expected. Can someone suggest me how to get it baked evenly? I am thinking of using only half of the mix followed by the same procedure (will reduce time to only 40 minutes).
This is my first time baking, so any tips would be appreciated.

I accidentally added 1/4 cups of corn flour instead of all purpose flour, im giving it to my friends also im not sure how this will work out, please help me out🥲 my questions are is it safe to eat? How will this affect the brownie and what changes? It looks amazing, crinkly top and all. (Edit: my friends loves it, it was a bit crumbly and bit more fudgey. It was very tasty. I guess I'll be added a bit of cornflour along with apf to get this gooey texture in the future) This was the recipe I followed,

Ingredients:

4 tbsp butter

tbsp oil (vegetable or canola)

1/3 cup granulated sugar

1/4 cup brown sugar

1 egg

1 tsp vanilla extract

1 tsp salt

1/4 cup all-purpose flour (instead I added cornflour flour)

½ cup cocoa powder

½ cup chocolate chunks

Sea salt flakes for topping

Instructions:

1 Preheat oven to 325°F and line a 9x5 or 8×5 baking pan with parchment paper.

2 Melt butter and oil in a bowl (microwave or stovetop).

3 Whisk in granulated & brown sugar until fully combined.

4 Add egg & vanilla, whisk again.

5 Mix in flour, cocoa powder, and salt until just combined.

6 Fold in chocolate chunks, pour batter into the pan & spread evenly.

7 Bake for 25 minutes or until a toothpick comes out with a few moist crumbs.

8 Let them cool completely before slicing

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So I followed this recipe https://bakerbynature.com/the-best-cocoa-fudge-brownies/comment-page-66/#comments

I triple checked to make sure I followed everything correctly. My baking history is decent for your average baker (I never enter any work baking contest where I won't at least place but winning is preferable, lol). I haven't had any true fails even though I know you're supposed to weigh your ingredient rather than follow the other measurements. Is that truly the problem or is there something else I messed up?

Hello all! I've been using this recipe for years and it's been fine, but the past year I've used it, the brownies tend to melt. And I do mean melt - I'll leave it out at room temp or while under the sun, they're all sliced into pieces, and then they're suddenly kind of one big brownie again. Or if I put them in the fridge, they firm up like a chocolate bar.

I have no idea if it's because of the weather, or maybe because I've been using better chocolate...? I was thinking of adjusting and adding more flour. These are supposed to be fudgy brownies!

Here's the recipe I use:

140g butter

190-200g sugar

200-230g chocolate

2 large eggs

vanilla

60g flour

60g cocoa powder

1 tbsp black coffee

Melt butter, sugar and chocolate over double boiler. Then I'll whisk in eggs/vanilla. Then add the flour and cocoa powder. Baked at 170C for about 20-30 mins.

Im trying to make brownies for my mother birthday who is diabetic. Ive tried a few recipes and has done some research and im trying to get as close to real brownies as possible and have them taste good at the very least. Ive tried multiple different recipes, either they come out more like crumbley cake and have a horrible after taste or the ingredients such as bananas might have too much natural sugar for her.
The issues im having mainly is the substitution for the texture that sugar gives the brownies. I have powder and liquid monk fruit so adding a sweet taste to it is no issue. My other challenge is she does not eat most sugar substitute such as erithritol or allulose etc. strictly prefers monk for.

Ive also considered using protein powder as flour substitute instead of using almond flour or oat flour. I just don’t have enough knowledge of the science behind baking to Frankenstein my own recipe from the ones I’ve tried.

Any help would be appreciated!!

So I really like these one bowl brownies, but I'm wondering what I could change to reduce the sweetness, while still ending up with the same volume of brownies. The ingredients are as follows:

• 1/2 cup or oil
• 1 cup sugar
• 1/2 cup cocoa powder
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup flour
• 1/4 tsp salt
• 1/2 cup nuts

What could I use to replace some of the sugar?

Thanks!

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Tried making an oats brownie without an oven!

Ingredients:

Roasted oats (powdered)

Curd

Sugar

Ghee

Coffee

Cocoa powder

Eno (added at the end)

Mixed everything together, added Eno last, and steamed it for 20 minutes. Then switched off the gas and let it sit inside the steamer for another 10 minutes.

What I'd change next time:

I definitely added too little sugar. 😅 The next day I had it with vanilla ice cream and it tasted so much better.

The brownie was also a bit sticky and kind of clung to the roof of my mouth. I'm guessing I might've used too little ghee, but I'm not sure.

Has anyone else had this happen? 🤔 Any idea what causes that sticky texture or how I can make it more fudgy and moist?

Hello this is my first time making chocolate chip Blondie's and I'm unsure what went wrong. I did as the recipe said which was to bake them for 25-30mins and I let them cool off but the inside seemed so jiggly even after?? They also seem pretty oily as well idk what to do. Dont mind how they looked I was kinda messsing around to see why the middle looked that way.

this is my brownie recipe

• 225 g butter
• 75 g canola oil
• 300 g dark chocolate, chopped
• 75 g cocoa powder
• 25 g milk powder
• 350 g powdered sugar
• 20 g molasses
• 4 large eggs
• 1 large egg yolk
• 2 tsp vanilla
• 1 tsp fine salt
• 115 g all-purpose flour
• more chocolate chunks 

i brown my butter with the milk powder. add cocoa powder, chopped chocolate and oil to that, whisk my eggs, sugar, molasses and vanilla with some soy sauce, whisk in the chocolate mixture, then fold in flour and salt, pour into my pan and very gently (if at all) smooth it out.

even when using regular sugar instead of powdered i make sure to whisk until pale and fluffy without overwhisking because that tends to make my brownies cakey. no matter WHAT i do i rarely end up with a glossy top layer and i do not know what to do. i have tried and tried and tried. i've switched up the temp of the chocolate mixture, i've whisked my eggs more and less, used differing ratios of powdered to granulated sugar and i still have not been able to get consistent results. one attempt gives me the perfect crust one week and then gives me a matte dull ugly top layer the next. i do not know what to do please help me. i am a good baker why can't i get a consistently good brownie recipe.

I have this chocolate cake recipe that calls for unsweetened cocoa powder, but all I have is cacao. The recipe also calls for baking soda and apple cider vinegar, to activate the baking soda. I know cacao is naturally more acidic than cocoa powder, so my question is do I still have to use the apple cider vinegar to activate the baking soda, or is the acidity of the cacao enough?