My brownies are flat
I have followed the following recipe for my brownies:
Ingredients:
- 1/2 cup sunflower oil
- 3/4 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp baking soda
- Oreos (about 15)
However, the batter didn't seem enough for my 9" x 9" brownie tin. What can I add to make the batter consistency cover my entire tin? Because at the moment my brownies have become really flat and have not risen. What am I doing wrong?
Best Answer
Brownies are usually not supposed to rise. If your recipe calls for beating the eggs then the eggs may provide a tiny bit of leavening, but the final result will still be about as thick as what you put into the oven. Brownies are typically a dense cake and therefore shouldn't rise very much.
Brownie batter is typically very thick, so you may need to spread it out using a spatula before baking. If there's not enough batter to cover the entire tin when you try to spread it out, then you are using a tin that's too big. Not all brownie recipes are made for a standard brownie tin. You need to check the notes for the recipe and make sure you're using a pan with the same dimensions (or at least same surface area) as the recipe states.
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Quick Answer about "My brownies are flat"
If your box brownies come out flat, it might be because sugar is already in the dry ingredients and you're not able to beat your eggs and sugar separately. When you're mixing everything together instead of going in a particular order, you risk overmixing your batter which will lead to your brownies collapsing.How do you fix flat brownies?
Brownies also sink in the middle because they weren't baked for long enough. Even when your toothpick comes out almost clean but you start noticing a dent in your brownies, bake them for 4-5 more minutes. These last few minutes do their magic.How do you reshape brownies?
To fix undercooked brownies in the oven, simply resume baking your brownies in the same tray it was baked in. If you discover that it's too gooey after having removed it from the tray, you can still place it on a regular baking tray and heat it some more in the oven preheated to 350\xb0F.Why are my brownies flat and hard?
1- You are using old ingredients or an expired mix. In particular, if the eggs or baking soda/powder are not fresh, the brownies will be hard and thin. 2- The oven temp could be inconsistent. Hard and thin also indicates overcooking.Why are my brownies not fluffy?
There may be a few reasons for your cakey brownies, but chances are that if you are getting cakey brownies, you are using too much flour or baking powder. This also means that you may not be using enough butter in your batter. What is this? Cakey brownies are also a result of too much whisking.The Biggest Mistakes Everyone Makes When Baking Brownies
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Answer 2
There are two main types of brownies: fudge and cake. Your recipe is for a fudge-type brownie.
Fudge brownies are meant to be dense, somewhat similar in texture to the confection fudge. They are often unleavened, and don't have very much flour. They don't rise much, if at all.
Cake brownies are a lighter, fluffier texture, more similar to cake. They have leavening and a higher proportion of flour. The leavening is often baking powder and/or baking soda, but occasionally the leavening is provided by beating air into the eggs.
These categories are rather fluid, and you can find recipes that exist somewhere in between the two extremes of "cake" and "fudge." Everyone has their own preference about what is "best" in a brownie. It sounds like you want (or expect) a more cake-like brownie. That should be easy to find, just search for "cake brownie recipe." Here's one from Hershey's. Some brownie recipes (like this one) and brownie mixes (like Betty Crocker fudge brownie mix) will have instructions for altering the preparation to make the brownies more fudge-like or more cake-like.
Answer 3
That recipe seems designed to produce a dense, flat brownie. However, you should be able to increase the baking powder (up to about 1 tsp, but 2/3 tsp would probably be better) to get more loft. Past that you’d have to use more flour and less cocoa and at that point it would be more practical to find a different recipe.
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