Samoa Brownies! - My Incredible Recipes (2024)

FAQs

What happens if you put too much oil in brownie mix? ›

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil. The exchange isn't a one-to-one ratio.

If you've added too much oil or water to your mix then you'll need to compensate with extra dry ingredients. You'll need to add some additional flour to even out your mix. Just eyeball how much you need or add it by tablespoons to be cautious until the texture is right.

You could thin a little syrup or honey with water and brush it on the top of the brownies so that it soaks in a sweetens them a little. Try it on one first.

The ideal consistency of brownie mix is thick and gooey, similar to a thick cake batter. When you mix the ingredients together, the batter should be smooth and free of lumps, with a slightly sticky texture. This consistency is important for achieving moist and fudgy brownies that are rich in flavor.

Olive oil is an easy substitute for brownies because it is the same density as other oils, so you do not have to change the measurements or do any conversions, as you would if you were to substitute in oil. However, adding olive oil can change the taste of the brownies.

Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture. The crust was much shinier and crinklier and the flavor was significantly better than the oil brownies.

Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

Instead of adding in the recommended amount of water, substitute it for milk to give the batter a slightly different consistency. Milk is richer than water, so the brownies will be richer, and they'll be denser, like fudge.

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

How to make brownies more sweet? ›

Salt enhances the sweetness in your brownies. You might think that adding salt would make brownies, or any chocolate, salter, but it actually brings out the sweet quality in these types of desserts.

If the toothpick comes out completely wet and coated with batter, you know the brownies are underdone and need more time. If the toothpick comes out with just a few crumbs clinging to it, the brownies are ready!

Over mixing brownie leads to too much air incorporation and can leave your brownie looking and tasting like a chocolate cake. Under mixing will lead to insufficient combination of your core ingredients and so the brownie texture will not form to perfection.

When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

It's probably there to stay, assuming you want the food to stay edible. (If you don't, try blending your food well with water and then waiting for the oil to rise to the top.) If possible, the classic fix for this sort of problem is to add everything in your recipe that isn't oil, proportionally.

It makes them richer, adds a fudge-like texture, and enhances the flavor of the chocolate. In addition, it's an incredible preservative, so the brownies stay moist for longer! Olive oil has been gaining popularity in recent years as a substitute for butter and other vegetable oils in baked goods.

An excessive amount of oil can cause digestive problems like stomach pain, bloating, diarrhea, nausea. Weight gain: Oily food have a high amount of calories that can cause weight gain. The more greasy food you contain, the more your calories count will be.

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.