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My brownies were always cakey until I watched a baker in a video say 'melted butter, not creamed'
I'd been creaming room-temp butter and sugar for my brownies for years, thinking that was the proper step for any baked good. The tip-off was a video from a baker in Seattle who specifically said that method adds too much air, leading to a cake-like texture instead of fudgy. So, what's the one technique you were doing wrong that totally changed your results?
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drew_hart42d ago
Ever overmix something for years without a clue? I was beating pancake batter like it owed me money, which just made them tough. Letting the lumps stay changed the whole game for me.
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claire8722d ago
Beating pancake batter like it owed me money" is the most real baking confession I've ever heard. I did the same thing, turns out we were just building gluten muscles for no reason.
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