why are my brownies always cakey?!

posted 6 years ago in Cooking
Post # 3
Member
1318 posts
Bumble bee
  • Wedding: October 2012

It sounds like too much egg to me… I’d try cutting down on the egg and keeping everything else the same. Also, make sure you are only mixing it enough to get all the ingredients wet and don’t mix it until it’s no longer lumpy. Good luck!

Post # 4
Member
214 posts
Helper bee
  • Wedding: August 2013

@WhiteWedding:  has all bases covered I would say, especially since it is a box mix. There is very little you can do with the dry stuff.

Post # 5
Member
2425 posts
Buzzing bee
  • Wedding: May 2012

@WhiteWedding:  Yeah I was gonna say, make sure you are not using an electric mixer, that changes the consistency a lot. I only hand stir brownies, my mom said that using an electric mixer will make brownies cakey.

Post # 6
Member
1370 posts
Bumble bee
  • Wedding: April 2012

You’re probably mixing it too much, like the pps said. Only mix it until its all combined, not until it’s smooth.

 

Post # 7
Member
4046 posts
Honey bee
  • Wedding: November 1999

here are things that work for me

-always use a metal pan, preferably 8×8 or 9×9 for one box of mix

-take the brownies out early, while there are moist crumbs on the toothpick. start checking about 2/3 of the way through the time recommended on the box

-use mix from a red box (betty crocker, duncan heinz) never a blue box!

-check your oven temp to make sure its correct, not too hot or cold

-hand mix, just the minimum to mix ingredients, no more

Post # 8
Member
1477 posts
Bumble bee
  • Wedding: May 2012

I love the ghirardelli recipes for brownies and cakes.  

http://www.ghirardelli.com/recipes-tips/recipes/classic-chocolate-brownies  

Be sure to measure by pouring flour/sugar in to the measuring cups, the amount needs to be exact with baking otherwise the result won’t be quite right. Also, stir until just mixed. Sometimes mixing with your hands is easiest and best.

Post # 9
Member
383 posts
Helper bee
  • Wedding: May 2014

I never have this issue, but whenever I want my brownies to be MORE cake-y, I add more egg.  So you might try the whole egg-decrease thing (:

Post # 10
Member
822 posts
Busy bee
  • Wedding: January 2012

I haven’t made brownies from a packet before I always make them from scratch so don’t know about adding more ingredients but I do find mine are the best when they are taken out of the oven slightly early.

Even if it looks like they are not properly cooked pull them out early – you can always put them back in again if need be, but thats what I do to get yummy chewy brownies 🙂

Post # 11
Member
11234 posts
Sugar Beekeeper
  • Wedding: August 2013

Aren’t there instructions on the box to make them more fudge-y vs. more cake-y? Mine always have both.

Post # 12
Member
2607 posts
Sugar bee
  • Wedding: May 2009

Aren’t there instructions on the box to make them more fudge-y vs. more cake-y? Mine always have both.


This!  If you are following the directions on the box for fudge-like brownies and NOT cake-like brownies, then you must be doing something else wrong like overmixing.

Incidentally, this thread made me laugh.  Not because of your skill-level, but because I HATE cake-like brownies.  To me, a brownie is supposed to be fudgey….a BROWNIE.  My parents prefer the cake-like, so that’s what my mom always makes.  I say, if I wanted CAKE, I would have cake, not a brownie.  So whoever makes the mix gets to choose, (but if my mom made them, I don’t eat many, if at all, because of this).  

Now I totally want brownies!  Thanks,MrsgurzakovicLaughing

Post # 13
Member
11234 posts
Sugar Beekeeper
  • Wedding: August 2013

@Miss Apricot:  LOL YES DOWN WITH CAKE BROWNIES. 

FI’s mom (who, incidentally, hates chocolate) tries to make brownies for us and they’re always cakey and awful. I love her to death, but she cannot make chocolate desserts to save her life. FI’s dad and stepmom have a birthday tradition (for all of us) where they make “birthday brownies” instead of cake. It’s awesome. Too bad for my birthday they always end up picking a mix with nuts and/or caramel in it, which I freaking hate. I’m a brownie purist.

Post # 14
Member
2607 posts
Sugar bee
  • Wedding: May 2009

@vorpalette:  Too bad for my birthday they always end up picking a mix with nuts and/or caramel in it, which I freaking hate. I’m a brownie purist.


A few days before your birthday, you should go pick out the kind of brownies you want them to make you!  LOL!

I’m not so much a purist as an addict.  I like plain brownies, nut brownies, caramel or turtle brownies, brownies with chocolate chip cookie, (or better yet, chocolate chip cookie DOUGH!  YUM!), brownie cheesecake (I make an awesome brownie cheesecake!)….pretty much all things brownie.  Except cake-like brownies! Laughing

Post # 15
Member
2607 posts
Sugar bee
  • Wedding: May 2009

Brownie cheesecake (recipe here):

 

Chocolate Cherry Beauties, (a brownie bottom, with a rum/cream filling and a cherry on top, recipe here).


 

Had to share, because now I totally want brownies.  I have a box in my cupboard, may need to make them this weekend!

Post # 16
Member
1330 posts
Bumble bee

it is so so so so soooooo easy to make brownies from scratch! I have even made soft brownies in the microwave 🙂

 

Here is a great brownie recipe if you get up the courage to do it from scratch:

 

Chewy Brownies

Ingredients:

1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso or coffee
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate , finely chopped
4 tablespoons (1/2 stick) unsalted butter , melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) sugar
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate , cut into 1/2-inch pieces

Directions:

Adjust oven rack to lowest position and pre-heat oven to 350.

Make a foil sling for your baking pan: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.

Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Don’t worry if the mixture looks curdled. Add eggs, yolks, and vanilla and whisk until smooth. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

According to Cook’s Illustrated: For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking).

-from Cook’s Illustrated

 

My advice:

I would try to melt a quarter cup of choco chips and stir that into the batter. Cakey brownies are a result of over-mixing and too much liquid. You want to reduce the amount of liquid slightly, add a bit more fat (ie: the choco chips) and don’t overbake. Pull the brownies out a minute or two before the recommended time nad just set the pan on top of the warm oven and let it finish up there for five minutes.

 

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