Today I feel like I need to confess something. I write about baking brownies on here and act like all is well with the world. But…I have to say, when it comes to brownies, I have a serious mental block. 75% of the time I take them out of the oven too early. I can’t explain it. I’m supremely conscious of the fact that I do not want to take them out early, and I still do it! I think I need to go into baking therapy.
Take, for instance, Julia Child’s Best-Ever Brownies. The first time I made them, perfection. So, of course I started to feel confident again, like I can bake brownies properly or something. The second time I made them? I kid you not, an 8″ x 8″ pan of chocolate pudding. Good thing I like chocolate goo. Too bad Nate doesn’t.
Help me! Please give me the confidence and courage to bake a brownie to doneness without the fear of burning them. I think I can, I think I can, I think I can…
Side note: The brownies pictured were almost cooked all the way.
Another side note: I think the only way to remedy this situation is to practice, practice, practice…right?
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
Hey, I don’t think there is anything wrong with making batches upon batches of brownies!! I’m sure you have some friends who would be happy to test-taste all those brownies
What a hoot! Honestly, I see nothing wrong with having this come out to early. A little gooey is good!
I love them a bit soft in the middle! Use a timer and don’t take them out until it rings and a toothpick comes out clean. Oh, and keep trying!
My method is definitely the toothpick check, but I do admit: I am a bit eager to get them out and start devouring so I tend to pull them early. You already know to practice, practice, practice… I’d say practice with different times/pans/temps/even rack locations..mix it up! Go longer than you’d like and if you do burn them, maybe you can make any salvageable scraps into ice cream toppings! Good luck!
I second the toothpick test, although it can be hard to rely on just that. Overdone brownies are such a bummmer- I totally feel your pain!
Ack! I’ve had this same problem for awhile–I really had just resigned myself to inconsistently baked brownies (although I do tend to like them a little gooey). After some intensive research (read=a couple of extra pounds on me!), I found that a glass pan seems to work a little better, at least in my oven. I think the endorphin rush from all the chocolate allowed me to overcome my anxiety…
I’m thirding the toothpick method (also works with a knife, but of course it’s more obvious then – but who cares? It’s the taste that matters!). Stick it right in the middle of the pan and you can see in a minute whether they need to go back in or not.
Often the best brownies I make are when I forget I even have anything in the other, then suddenly remember and panic, thinking they’ll be burnt … and they’re perfect. Crisp and cakey on the outside, gooey on the inside.
I usually put them in @ 350 for 25 min. then do the tooth pic test in the center. If the tooth pick is wet I give them 3-5 (5 for wet, 3 for sticky) more minutes and tooth pic check them again. If they are still wet I repeat the process. Always works great for me. I find that 30 min. is usually all they need max for an 8×8 pan. Good luck. Practicing is the best part:)
I’ve done toothpick, fork, knife and cake tester! seriously…I just am a bad judge for some reason. maybe for me it’s, do the toothpick test, if I think they’re done, give it 5 more minutes anyway!
thanks for all the detailed tips…love it!!
Darn it. Now I’m REALLY craving brownies and I am six months pregnant so maybe I’ll satisfy that craving. I don’t think my three year old will mind if I make some either:)
I know what you mean. I have the same problem with one of my favorites: Maple Bars. When they are perfectly done the texture is simply divine. Most of the time I am just a shade one way or the other. I try to keep track of the exact time I bake each batch and then write it on the recipe if it turns out right. Buuuut, then it gets humid outside and it blows my cooking times to pot…or they come out just right and the humidity kills the texture. UGH!
I am so glad I’m not alone. I too do the toothpick test…and think they are done…yet they never really are. And if I get them done in the center then the edges are a hard mess. At least they are still chocolate. I force them down no matter what…under or over done
Check these out!
http://www.bakerella.com/brownie-candy-cups/
sometimes it’s ok to make stuff from a box. I can’t do brownies (or cake) from scratch AT ALL, but the ones from the box are hard to mess up if you follow the suggested baking time.
these brownies ARE from the box!
I’m telling you, it’s MENTAL. 
I actually don’t like boxed brownies, but this mix is really really good – chocolate truffle brownies from Trader Joe’s…they are awesome, maybe b/c you make it with 1 stick of butter.
anyway…I love that you are all desperately trying to help me…I think I may be past help here.
That’s hilarious Jane;) I was actually going to suggest you practice w/ those TJs brownies which I ran out and bought tonight because I was craving them so much after your post.
I was going to mention a fun thing to try w/ that mix too. So since you love that mix here it is . . . If you like the flavor of orange and chocolate together you will want to try this: I made the TJs brownie truffle mix w/ half the stick of butter and the other half “blood orange olive oil” (very good quality) from The Olive Bar in Campbell (google them). I also added chopped walnuts and then dusted brownies w/ confectioners sugar, after they cooled. The brownie has a subtle blood orange flavor and the chocolate truffle flavor w/ the walnuts and confection sugar to top it off is awesome. Make sure they are fully cooked-haha. Stop by the Sunday Farmer’s market in Campbell and the owner will be out front of the Olive Bar offering samples of all of their delicious olive oil! The Blood Orange truly pairs well w/ TJ’s chocolate truffle brownie mix and their chopped walnuts:)
I ALWAYS underbake my brownies . . . but on purpose.
It’s actually a wonder they ever get baked at all. Now that I think of it, I really only make brownies so that I can lick the bowl. Don’t worry, we can go to baking therapy together!
I’m so relieved to see that someone who is SO good in the kitchen has trouble with brownies too! I am known affectionately as Betty Crocker in my family, but I simply *cannot* make brownies turn out to my satisfaction. Maybe I am too picky, but I expect myself to not end up with crispy edges and gooey middle. I too tried the toothpick, knife, different pans, you name it. Still not my definition of brownies, I must admit. I finally gave up on the pan all together and now I put them in cupcake tins. I get better consistency this way and my confidence is restored. They are very best when I swirl in a cream cheese filling. Oh, divine! I think cream cheese brownie cupcakes just made their way onto my weekend menu! I wish you the best of luck – you’ll have to let us know if you find a method that works for you.
Definiely a common problem. From my favorite brownie recipe on King Arthur flour “When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you’ll be left with a small divot in the center of your brownies; just cut around it when you’re cutting the brownies into squares.” http://www.kingarthurflour.com/recipes/fudge-brownies-recipe
i’ll eat your taken-out-too-early brownies any day. i prefer them all gushy, preferably as hot as molten lava.
This recipe uses exactly the same ingredients as the brownies you ate as a child (well that is until ‘Norma’s Brownies’ started being baked as an alternated to ‘Grandma’s Brownies’) EXCEPT 3/4 cup less flour, no baking soda and the beating of the eggs with part of the sugar. I guess that isn’t really ‘exactly’ but the batter tastes just like ‘Grandma’s’ recipe.
I think the alternate way of putting the recipe together (and beating the eggs with the sugar rather than using baking soda) makes these chewier and less cakey than the old standbys.
We made Julia’s recipe today – happy to say they were delicious and I ‘think’ we cooked them long enough – there were only four of us and just a few left. Anyway I really like the slightly overdone edges when the batch is left in the oven little too long.
Here’s to brownies – whatever their consistency and level of doneness…. Get a glass of iced milk and eat away!
Is there any other way to make brownies… slightly undone? They look great, Jane!