Who can turn down a perfect brownie ? The preparation and cooking of brownies is crucial for an ideal outcome, HuffingtonPost brings the instructions for that forever illusive perfect brownies. Discount gift cards can reduce the cost of baking materials and save you money on groceries every month.
Don’t completely fold in the flour.
Folding in the flour completely will overdevelop the gluten. And too much gluten will make your brownies dense and chewy. Instead, fold in the flour until there are some streaks of flour left in the batter so that you can be sure you haven’t overstirred.
Use room temperature eggs.
Cold eggs can result in a denser texture than desired. And, they won’t mix together as easily. Let your eggs sit out of the fridge for a half hour before baking.
Check on your brownies before the final time suggested by the recipe.
There are so many variables to consider when baking — oven quirks, type of pan you’re using, etc. — that you’ll want to be sure to check your brownies at least five minutes before the recipe says they’ll be done. Because just one to two minutes in the oven too long can be the difference between great and “eh” brownies.
Use a timer.
If we need to explain why, there’s just no helping you.
GET AN OVEN THERMOMETER.
We’ve said it before, and we’ll say it again. Most ovens are off temperature-wise. Whether it’s by 25 degrees or more, it makes a difference — especially when it comes to brownies. You can get one for as cheap as $3, and your brownies will thank you.
Understand your bakeware.
If you’re baking brownies in a metal pan, they will cook faster. In a glass dish, it will take longer. Every minute counts people.
Use parchment paper.
Or wax paper. This not only helps prevent the brownies from sticking to the pan, but it also makes it easy to get them out of the pan.
We know those brownies look and smell SO GOOD when they just come out of the oven, but give them time to cool. The texture and flavor of the brownie will be at its best when cooled.