Flourless Salted Caramel Chocolate Brownies - My Fussy Eater | Easy Family Recipes (2024)

FAQs

What if I add too much flour to my brownies? ›

If you add too much flour, your brownies will likely come out too dry and taste stale. If you're following a recipe to a T and your brownies still taste too dry, you may be overpacking the flour during the measuring process.

Baking powder acts as a leavening agent in your brownie mix to make your brownie rise in the oven. It produces air bubbles which also helps to define the fluffy texture of your delicious cake.

From the description of the batter, we suspect that the chocolate became slightly overheated as it melted. This causes it to seize, where the solids in the chocolate start to clump together, which will give a thick and probably slightly grainy batter.

Almond flour is an excellent alternative to have in your kitchen cupboard. It's easy to find in shops and commonly used in plenty of sweet and savoury dishes, including brownies, pancakes, puddings, cakes, falafel and more. Made from ground blanched almonds, it's high in protein, rich in fibre and gluten-free.

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

Is it okay to make brownies without eggs? Without eggs, baked goods will become a little thinner and not rise as much in the oven. As long as you replace the moisture from the egg with milk, banana or applesauce, you can make brownies without eggs. And yes, this recipe makes thinner brownies than normal.

Making Brownie Batter in Advance

Because most brownie recipes call for eggs, the batter shouldn't sit out for longer than two hours before baking. On the other hand, the sauce and dry ingredients can be made a few days in advance and refrigerated for freshness.

You can tell the difference using the edges; if they are a little burnt-looking and very dry, it's likely that the brownies are overcooked. If the edges are overcooked but the centre is not, the temperature of your oven was too hot.

In general, when a brownie is left uncut and stored in an airtight container, it will remain fresh for five days at room temperature. A pre-cut brownie stored in an airtight container will only stay fresh for 2-3 days.

Should brownies still be wet in the middle? ›

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

One way is to add in some extra fat, such as more butter or even an extra egg yolk (which contains fat) — this will make the dough easy to work with again. Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be.

Add Oil. The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry.

If your brownie mix is too thick, you can add a small amount of liquid such as water, milk, or oil to thin it out to the desired consistency. Add the liquid gradually and mix well until you achieve the right texture. Is it normal for brownie mix to be lumpy? It's not normal for brownie mix to be lumpy.

If your cookies come out looking more like biscuits, you've likely added too much flour. Our cookies didn't expand much from the rolled-up balls we put on the baking sheet. They also didn't brown as well as the other cookies. It doesn't take much—in this case, my mom and I added just 3/4 cup extra flour to the dough.