Brownies are notoriously difficult to time. Unlike cakes and most cookies, you can't simply judge by looking at them, since the batter is far too dark to allow for the tell-tale browning. The tests that are usually applied to tell when cakes are done - namely, the toothpick test and gently pressing the top to see if it "springs back - don't work because brownies are often wet and fudgy when done; a brownie that is dry when it comes out of the oven is overcooked. But recipes and mixes give a range of times - which time is correct?
One strategy is to use Real Simple's tips and gently press the very edge of the brownies to check for firmness. They also suggest that the batch is done when the top looks set and dry. Try keeping a list of the times you try, so you know that when you use Brand X, 25 minutes is the best time. Another strategy is to pick a really reliable recipe and stick with it, that way you won't have to worry about the time and you're assured to try great results.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
Reader Comments (Page 1 of 1)
9-17-2006 @ 11:20PM
Dan said...
Stick a toothpick in the brownie. If it comes out wet, they need more time.
Reply
9-17-2006 @ 11:52PM
Angela Pitt said...
They're done when they are in my stomach!
Reply
9-18-2006 @ 11:37AM
dedioste said...
Near infrared spectroscopy.
I discussed my degree thesis on that and it works perfectly on measuring when bread, muffins and all cereal stuff (yes, even pasta and rice) is optimally cooked.
Ok, i understand it is much more complicated than what is proposed on the post, but think on a bigger scale...
You can't touch oll the muffins in the factory! :)
Reply
9-18-2006 @ 5:09PM
Amy Z said...
Hmmm... I've never had a problem determining when brownies were done. I can tell just by looking, specifically at the sides and top. (top looks done and slightly flaky, and sides look done and start to pull away from pan). And the toothpick test does work for me, for regular brownies anyway. If they're full of melty chocolate or something, maybe not. And my brownies are always completely cooked, but still moist. (Not bragging, just illustrating that my method works for me).
Reply