What the Heck Went Wrong Here????

[sneezles]

I made some brownies this afternoon, a recipe I've made a number of times with never a problem. Now I did change the type of chocolate as I didn't have unsweetened but I was doubling the recipe so only added enough sugar for one batch.

This is the recipe:

3/4 cup unsalted butter
3 ounces unsweetened chocolate
1 cup granulated sugar
3/4 cup packed dark brown sugar
3 eggs
1 tablespoon vanilla
1 tablespoon instant espresso powder
1 tablespoon boiling water
1 cup all-purpose flour
1/4 teaspoon salt

It calls for baking in a 9x13 (1/4 sheet) pan. So since I was doubling I baked in a half-sheet pan. I didn't want them thicker just more brownies.

This is what the finished product looks like:





Any thoughts?

[ljt2r]

Sneezles, I have no idea (for which I feel bad) but those pictures gave me a good laugh--which my toddler joined in on. I am so sorry!

[sneezles]

Sneezles, I have no idea (for which I feel bad) but those pictures gave me a good laugh--which my toddler joined in on. I am so sorry!

LOL! DH walked into the kitchen and was struck rather speechless at the sight of them! But I'm sure he'll eat them anyway!

[bbenedict]

My best guess is that there may have been a trouble doubling the recipe (unless of course you have already doubled this recipe before without a problem). Many, many years ago I needed to bake two German Chocolate Cakes so doubled the recipe for the batter. It totally flopped. I've always heard that you have to be very precise with baking and that sometimes you can't double it without affecting the chemistry. Maybe leaving out the extra sugar affected it in some way.

I'd be interested to hear what others have to say.

Adding that I hate when stuff like that happens. I'm sure they'll taste delicious. Maybe you should gobble them all up yourself destroying any evidence of your "brownies gone bad."

Bonnie

[Clover]

Looks a little scary, doesn't it? I wonder if it's the pan size that caused it, with the difference in cooking time between the edges and center in a pan that large. Have you baked brownies in a half sheet pan before?

[Angelina]

*backs away slowly* Is it going to erupt?

[sneezles]

Looks a little scary, doesn't it? I wonder if it's the pan size that caused it, with the difference in cooking time between the edges and center in a pan that large. Have you baked brownies in a half sheet pan before?

Yes, I have there was some recipe floating around here (one of Ina's I think) that called for a half-sheet which is double the size of the 9x13. The level of the batter was the same from previous times when I did single recipes.


Bonnie,
I wondered about that being the problem but usually the creator of this recipe will say don't double. The one other time I did double, I baked in the 9x13 and it took forever to bake. I ended up with very overdone edges and very underdone center!

So I guess I won't double this...

[Middydd]

It calls for baking in a 9x13 (1/4 sheet) pan. So since I was doubling I baked in a half-sheet pan. I didn't want them thicker just more brownies.

This is what the finished product looks like:





Any thoughts?

Oh my gosh!! Thanks for posting, it makes me feel better about the baking disaster I had last week when a Bundt cake came out all "doughy" and heavy because I'd used too small a pan.

Anyways, the only guesses I could make would be either, too vigourous mixing of ingredients so some air bubbles formed in your batter or erratic oven temperature with some "hot spots"?

[sneezles]

Anyways, the only guesses I could make would be either, too vigourous mixing of ingredients so some air bubbles formed in your batter or erratic oven temperature with some "hot spots"?

I know it's not the oven temp since I just made a half-sheet pan of chocolate chip bars. I don't really think I was too vigorous with the mixing though maybe I should have slightly beaten the eggs before adding to the batter though the recipe doesn't call for that step.

I do appreciate all the ideas and may just have to make a double recipe with the right chocolate just to see what happens!

[Middydd]

I know it's not the oven temp since I just made a half-sheet pan of chocolate chip bars. I don't really think I was too vigorous with the mixing though maybe I should have slightly beaten the eggs before adding to the batter though the recipe doesn't call for that step.

I do appreciate all the ideas and may just have to make a double recipe with the right chocolate just to see what happens!

Could you post the directions for the recipe? It might give us more ideas as to what went wrong.

I wonder if substituting a sweeter chocolate led to an uneven distribution of sugar in the batter, leading to some areas heating up more quickly than others, leading to BUMPS!!

[sneezles]

Could you post the directions for the recipe? It might give us more ideas as to what went wrong.

I wonder if substituting a sweeter chocolate led to an uneven distribution of sugar in the batter, leading to some areas heating up more quickly than others, leading to BUMPS!!

I'll have to post them after supper or tomorrow. Since the chocolate that I used is melted with the butter and then the sugars are added there's really not an uneven distribution of sugar in the batter. I'm really leaning towards the over mixing because of not pre-mixing the eggs...

[lindrusso]

Okay, I've had a few problems with brownies before, but that's a new one on me! Sorry, I had a good laugh too.

So sorry to laugh, but if it makes you feel any better, I'm drooling over what little I can see of your kitchen - the nice SS fridge, the tile, etc.

[funnybone]

You sure nothing is hiding in there. LOL

[GingerPow]

I made some brownies this afternoon, a recipe I've made a number of times with never a problem. Now I did change the type of chocolate as I didn't have unsweetened but I was doubling the recipe so only added enough sugar for one batch.



Any thoughts?

Yes - I think I see a face. Sell it on EBay!

[ClaraB]

I think it must have been something to do with the eggs, since they were the only leavening. My guess is that either doubling the recipe somehow messed up the proportion of eggs, or that they weren't evenly mixed in.

Do they taste good ?

[luv2cook]

I'm leaning toward the choco substitution and not banging the pan on the counter before putting in the oven...

[lindrusso]

Ya know, it seems to me that I remember Ina Garten saying that when she makes the Outrageous Brownies, she taps the side of the pan to get rid of any air bubbles. I didn't pay much heed to this advice since I've never had an air bubble in brownies, but maybe your picture is testimony to the fact that rapping might be a good idea?

[lindrusso]

I'm leaning toward the choco substitution and not banging the pan on the counter before putting in the oven...

Whoops - we were posting at the same time.

Odd though, I never bang the pan and haven't had that happen. Perhaps I'll start!

[Peweh]

Yes - I think I see a face. Sell it on EBay!

yes, it could be Mickey Mouse in profile, with the 2 lumps on the right being the ears?

Although Elvis would fetch more money.

[SheRa]

Although Elvis would fetch more money.

the virgin mary would be the jackpot.

[Peweh]

the virgin mary would be the jackpot.

wait I think I see the POPE!!

[sneezles]

LOL! No one hiding, definitely not a likeness to any known person or cartoon character though it does sort of remind me of Candy Land!

The brownies were on the dry side so over baking may have been a problem but the sides were not burnt or tough and they had hardly pulled away from the sides of the pan.

The directions:

In a large metal bowl set over a pan filled with 2 inches of simmering water, melt the butter and chocolate. Stir until the chocolate has completely melted. Stir in both sugars. Add the eggs and vanilla all at once and stir until the batter is smooth and shiny. In a small bowl, combine the espresso powder and the boiling water; stir into the brownie mixture. Stir in the flour and salt.

While typing this I realized it doesn't say when to remove from the pot of simmering water. This time I did wait until after the eggs so maybe that was the problem...too hot, though the mixture was only just warm enough to melt the butter (it was straight from the fridge).

As for tapping, I do it as a matter of routine for all batters.

Guess I'll have to repeat this with the correct chocolate...