Are You Sabotaging Your Own Brownies?

Mmmmm… brownies! Is there a more indulgent baked treat than ooey, gooey, chocolatey delicious brownies?

No.

So when you’re cravings get loud and you’re ready to fire up the oven, you want to be sure you aren’t doing anything to sabotage your results. We’ve got some common brownie mistakes from Insider, and tips to avoid them!

Read the Recipe

That may sound like a no-brainer, but if it actually were we wouldn’t be sharing it as a tip.

Before the baking process can begin, you need to find a recipe that suits your preferred difficulty level and desired brownie consistency.

Chocolate Matters

All chocolates are not created equal, and the style you choose will make a big difference in your finished product.

According to bluprint, using baking chocolate gives you the most control over the sweetness of your brownies.

Paper Your Pan

Go beyond greasing your baking dish, and use parchment paper to line your pan.

The heat will evenly disperse during bake times and you won’t have to worry about the crusts being dry and overbaked. Plus, your brownies won’t stick to the pan.

Mixing Matters

Once you add the five major ingredients (chocolate, butter, sugar, eggs, flour), you’re several strokes and 45 minutes away from heaven. Unfortunately, if you neglect a key step in the mixing, then that heaven quickly turns into a disaster.

Try whipping your eggs and sugar together first, and then adding the rest of your ingredients. You’ll get a better blend. But be careful to not over mix.

Over-mixing your batter can lead to incorporating too much air into the brownies, leading to a change in texture.

Be Patient

And the final bit of advice… resist the temptation to dive into still-hot brownies fresh from the oven. If you really can’t wait, dip the pan in an ice bath to “shock” the brownies and stop the baking process.

Do you have any favorite tips or tricks for better brownies? Drop ’em in the comments and share!