How do I stop my brownies from rising?

How do I stop my brownies from rising? - Person Serving a Freshly Baked Brownies on a Wooden Tray

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 brownies tend to rise, in my opinion, too much. This rising is also not quite uniform for all the brownies. Some are flatter than others. The result tastes fine, but is not dense like other brownies.

Other than maybe air that I beat in, there are no rising agents. How do I stop the brownies rising to get denser brownies?

Edit, recipe ingredients: Butter Cooking chocolate Sugar Eggs Regular flour Vanilla essence Cocoa powder Salt

Edit, some of the process: melt butter and choc together, let cool, mix in the eggs, then the sugar, then everything else.

bakingbrowniesrising


Best Answer

Well, if air is the only raising agent, simply add less of it by not beating the mixture as much. Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again.

A bit of experimentation will be necessary to get the right results, I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results.



Pictures about "How do I stop my brownies from rising?"

How do I stop my brownies from rising? - Low angle of trendy black female adolescent leaning forward while demonstrating control gesture and looking at camera against lamps at night
How do I stop my brownies from rising? - Top view of composition of blackboard with written phrase STOP KILLING US under mask against black background
How do I stop my brownies from rising? - Patient showing stop gesture in light clinic


Quick Answer about "How do I stop my brownies from rising?"

  • a good sharp tap in the oven in the very first few minutes helps too. ...
  • For cakes, I always learned to slam the pan against the counter a few times to help remove any large bubbles that might've formed as you poured in the batter. ...
  • I am starting to think I should just give it a good knock.


    • Why did my brownies rise like cake?

    Cakey Brownies and Their Causes What is this? Cakey brownies are also a result of too much whisking. When you whisk your batter, you are aerating the mixture and thus creating a lighter crumb. Ultimately, a cakey brownie is caused by having too much air in your batter, which causes a fluffy and cake-like interior.

    Do brownies rise when cooking?

    Beating them to a mousse-like consistency will introduce too much air into the brownie batter. This air will cause the brownies to rise up as they bake and we suspect that you end up with a big gap between the top crust and the base of the brownie.

    How do I get my brownies to cook evenly?

    Always grease the pan thoroughly with margarine, softened butter or cooking spray, even if the recipe doesn't specify. After greasing the pan, some bakers line it with parchment paper, which is once again thoroughly greased. Light-coloured, shiny pans produce the best results as they conduct heat more evenly.

    How do you make brownies less fluffy?

    By adding one more egg, the entire structure of the brownie is changed from chewy to cakey. Adding a bit more flour also helped get rid of some of the moistness in the recipe.


    The Biggest Mistakes Everyone Makes When Baking Brownies



    More answers regarding how do I stop my brownies from rising?

    Answer 2

    This could have something to do with the muffin tin itself: aren't the slanted sides meant to promote a nice domed top? (It seems to make sense: cake pans, used for baking items that should be reasonably flat, have straight sides, while pie pans, used for baking items that are often piled high with fillings, have slanted sides.)

    If you want brownies that are all edge pieces (though why on earth you'd want to do that to poor innocent brownies, I cannot fathom), you might have better luck using one of those brownie pans with a separator-grid in them:

    brownie pan picture

    Edit: just thought of another possibility: how much batter are you putting in the muffin cups? Try using less, no more than half full (if that). Naturally, watch the baking time like a hawk, because the only thing worse than an all-edges brownie* is an overbaked one.

    * :ยทรพ

    Answer 3

    Well, nobody seems to have touched on the reason I see as most likely - overcooking them. Cakey brownies are cooked too long, regardless of the size of pan. The difference between a good fudgy brownie and a horrible caky brownie is typically ~5 minutes too much cooking time.

    With a muffin tin, you probably need to reduce time from what works in a normal baking pan.

    Answer 4

    What about halfway through the baking process, take a spoon and lightly press the center so it collapses.

    Answer 5

    I think you need a larger shallow pan. Thinner brownie= less air trapped. The deeper the pan traps more air and it will bake more like a cake or a muffin.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Nicole Michalou, SHVETS production, Brett Sayles, SHVETS production

    Related Questions