Homemade brownies are a special dessert that just about everyone loves. But while brownies are pretty easy to make, many people make these 15 very common mistakes. Take a look at these terrible brownie making errors and how to avoid them. Your next batch of brownies will be perfect if you follow these tips!
1. Not using the right quality ingredients
Go to the recipe: Espresso Brownies
Brownies only require a few easily accessible ingredients, however, substituting them or using low-quality ingredients can greatly impact the final texture and flavor of your brownies. For example, brownie recipes typically call for butter so other fat products such as margarine or Crisco are very likely won´t deliver the same results. Also, high-quality chocolate with high cocoa butter % and unsweetened cocoa powder (ideally Dutched processed that is lower in acidity) are also key factors to achieving delicious brownies.
2. Undermixing or overmixing the batter
Go to the recipe: Brownies with Cream Cheese Frosting
A typical brownie recipe calls for whipping eggs and sugar for several minutes, then mixing in the melted chocolate and butter, and then finally folding in the dry ingredients. It is important to follow the recipe in this order and for example not overmix the dry ingredients at the end, as it would result in a cake-like texture.
3. Reducing the sugar in the recipe
Go to the recipe: Red Velvet Brownies
Reducing or substituting sugar in brownie recipes is absolutely possible if that is your concern for health reasons, but you should be aware of the consequences. Reducing sugar will have an impact on the 1. overall texture of the brownie (less fudge) as well as on the 2. crackly top (might not develop crackly top). If worried about the sweetness of the brownies, instead of reducing sugar, make sure you use high-quality dark chocolate that will offset the sweetness of the sugar.
3. Not using salt
Go to the recipe: Matcha Brownies
We use salt in brownies to balance the sweetness, so whilst it might seem strange, it is essential, especially in chocolate recipes. But, we always recommend using unsalted butter as with salted butter you cannot control the saltiness of your desserts.
4. Not checking the oven temperature
Go to the recipe: Biscoff Brownies
Ovens can vary quite a bit in temperature and almost all home ovens are either over or under heat. The recipe developer usually calls for an oven temperature assuming that your oven is correctly run. Just a little bit too hot of an oven can ruin the fudge texture on your brownies and instead, they might turn out dry and cakey. Purchasing a digital oven thermometer is a great way to test out the actual temperature of your oven.
5. Not using the right pan size
Go to the recipe: Triple Chocolate Brownies
Always check the recommended pan size in the recipe that you are using as a too-large pan can cause very flat, unappealing brownies. Equally, if your pan is smaller than what the recipe calls for, your brownie might turn out way too thick and need more time in the oven to bake properly. If needed, adjust the recipe ingredients to the pan size you have for example increasing or decreasing the ingredient quantities by x %.
6. Not measuring the ingredients correctly
Go to the recipe: Brownie Blondies
All professional bakers agree that measuring cups are inaccurate and the only accurate way to measure the ingredients in baking is a digital kitchen scale. A digital scale also allows you to easily double or half any recipe and it produces much fewer dirty dishes vs measuring cups!
Just a little bit too much flour is the most common reason for dry brownies (overbaking is the other one). Baking is science and small details, in fact, do make a big difference especially when it comes to measuring the ingredients and oven temperature.
A kitchen scale is always the best method for accurate ingredient measurements, you can purchase one for as low as 10 USD, and it will change your life and baking game forever!
7. Using baking powder or baking soda
Go to the recipe: Raspberry Brownies
Brownie recipes do not typically contain raising agents like baking powder and baking soda to create the most perfect fudgy texture. If you prefer more cakey brownies, you can use a small amount of baking powder.
8. Overbaking
Go to the recipe: Dairy Free Brownies
For soft, gooey brownies, remove the pan from the oven when the edges are baked, and the center is still slightly gooey (not raw). Cake recipes often refer to "it is baked when a toothpick comes out clean", however, for brownies, it is too late. If you prefer a fudge texture, consider rather underbaking your brownies than overbaking them. The brownie will set further as it cools down.
9. Not chilling the brownies before cutting
Go to the recipe: Pecan Brownies
Don´t get me wrong, I love a good warm brownie with a scoop of cold vanilla ice cream. However, the brownies will be further set as they cool, so we recommend letting them cool completely before cutting for the best results, especially if you planning on serving or transporting them. Cutting hot brownies (while the texture has not been fully set) can cause quite some mess. Having said that, a hot brownie is absolutely delicious but remember that you have to let it cool for a clean cut.
Likewise, wait until they cool completely before applying any frosting. Otherwise, the frosting will melt.
10. Using an unreliable recipe
Go to the recipe: Brownie Muffins
Sometimes it just comes down to the recipe. It's important to use recipes from trusted and experienced sources. Especially if you are a beginner, look for long-format, step-by-step recipes that explain not just the how but the whys. Once you feel more comfortable in the kitchen, you can easily mix and match recipes, swap out ingredients, and experiment on your own.
Use a trusted source when looking for recipes online like Spatula Desserts, where recipes have process shots and step-by-step instructions that are easy to follow. Look for the recipe ratings and comments before deciding on trying a new recipe.
11. Not Greasing the Pan
Go to the Recipe: Coffee Brownies
Your brownies look perfect coming out of the oven but, when you go to cut them, they all stick to the pan and won't come out. Failing to grease the baking pan properly can completely ruin your batch of brownies. Be sure to grease the corners well so not even one piece of brownie sticks to the edges. Placing a piece of parchment paper in the bottom of the pan is also a good idea and will make the brownies pop out even easier.
12. Underbaking
Go to the recipe: 4th of July Brownies
We all like gooey, soft brownies but you still want to make sure they are fully baked. Many people take their brownies out of the oven too soon, hoping that they will just be chewy and soft. However, underbaked brownies will not hold their shape and completely fall apart when cut. You don't want to be eating brownie batter! Make sure you cook your brownies all the way through.
13. Replacing Ingredients
Go to the recipe: Edible Brownie Batter
You may be tempted to replace a few ingredients in your favorite brownie recipe. Maybe you want to try using almond flour instead of regular flour or skipping the eggs and using an egg substitute instead. While ingredient swaps may sound good in theory, they don't always work. The texture of your brownies may turn out differently or the flavor may be a little off. Make sure you read up on ingredient substitutes before you start playing around with your brownie recipe.
14. Using Hot Cocoa Mix
Go to the recipe: Brownie Cookies
Almost every brownie recipe out there uses unsweetened cocoa powder to give the brownies that perfect, chocolatey taste. So many beginner chefs reach for hot cocoa mix rather than unsweetened cocoa powder. The two ingredients may look very similar but they are quite different. Hot cocoa mix has lots of sugar while cocoa powder is sugar-free. Adding all that extra sugar to your brownie recipe will cause the brownies to burn quickly and have a less chocolatey flavor. Be sure to use unsweetened cocoa powder when baking brownies! Save the hot cocoa mix for mugs only.
15. Skipping the Parchment
Go to the recipe: Lemon Brownies
Most brownie recipes advise you to line the bottom of your greased baking pan with parchment paper. This is an essential step! Parchment paper helps baked brownies pop out of the pan neatly and easily. If you skip the parchment, your brownies may stick or break when you try to remove them from the pan, making them look just terrible. Use parchment and your brownies will pop out with ease and look beautiful.
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This article was first published at Spatula Dessert.
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