When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies. I bake them the same amount of time, use the same
I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. Is the
My kids love making brownies, but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits, and
I buy and make box brownies all the time, but the top crust always ends up looking more like the topping of a cake, rather than the flaky top shown in the pictu
What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one
My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replace
A friend is planning her wedding and wants to do a lot of brownies, rather than cake, for dessert. She's planning on making it herself, with the help of friends
How would you adapt a brownie recipe to a two-bite cupcake size? Additional constraint, I usually bake with whole wheat flouer, and try to reduce butter in fav
I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I thou
I can never get the middle of my brownies "done" without overbaking the outsides. The middle is tasty, but gooey. What is the secret?
I've had brownies with gooey marshmallow swirled in and find them delicious. However, when I try to duplicate this by adding miniature marshmallows to my browni
There were some oreo chips in the 100 calorie bags that were very good (they have since ruined the recipe) but I liked the taste/texture of them. I want to fig
I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My
I've read numerous forum posts and mini-articles about substituting applesauce for oil in brownie mix, but for some reason it went horribly wrong: (Okay, tha
I've been making brownies lately, and my last brownie turned out like dwarf bread. As the recipe and the oven/time haven't changed, my guess is that the prepara
I've tried many different brownie recipes and most of mine bake to a cake-like consistency. The brownie holy grail for me is crusty top chewy brownies. What can
I found a recipe for brownies I want to try. It calls for 1 1/2 cups packed light brown sugar How can I recognize if they mean hard or soft brown sugar?
What are the key requirements, in terms of both ingredients and techniques, for baking chocolate brownies with a fudgy centre?
I have a fudge brownie recipe that I followed pretty much to the letter. I think when I baked it, it was too thin; it came out hard, like a brick, and it's pret
So, I'm on a brownie kick, and am currently playing around with baking batches of brownies in 9"x13" pans. I want each batch to yield 15 brownies (so I'm aiming