29/01/2022
Hello Sweeties!
Here is our handy guide to save you from our mishaps so you can make perfect homemade (chewy, fudgy, cakey, or gluten-free!) brownies. Save it forever and make all of our cocoa-filled misery worth it. 😍
❌ Mistake #1: Too Much Flour. Brownies don’t need a lot of flour. Of our four main recipes, cakey brownies clock in with the largest amount of flour, at 1¼ cups. That’s not a lot. For context, most chocolate sheet cakes call for at least 2 cups. If you add too much flour, your brownies will likely come out too dry and taste stale. 🤔
❌ Mistake #2: Overbaking. Brownies should always have some moist crumbs come out with a toothpick. If your toothpick is clean, your brownie’s crumb will be dry and cakey, but not in a good way. Even our cakey brownie doesn’t call for a clean toothpick test! ☹️
❌ Mistake #3: Too Many Eggs. When trying to make a fudgy brownie batch, our first thought was to add more eggs—which worked to an extent. But, most obviously, too many eggs will make brownies taste eggy. What was more surprising to us was that fresh from the oven, the over-eggy brownies looked like a souffle. Then in a matter of minutes, they sunk DRASTICALLY. 😳
❌ Mistake #4: Not Enough Sugar. In trying to intensify the chocolate, some of us tried to reduce the sugar. When the sugar content decreased by too much, the brownies came out very flat and tasted both bitter and dry. When whisking (or beating) together sugar and fat, you’re incorporating air into the batter and thus creating lift in your brownies. Less sugar means less beating means flat brownies. 😣
Sad? Frustrated? Because your trial to make brownies failed? No worries, Sugar Bytes are here for you. 😖😫
Just pick your favorite toppings and designs & DM/Whatsapp us to place an order. We guarantee you will not regret it!
Credit to: https://www.delish.com
