8 replies to this topic

[LoRDRoast]

So I've been making a lot of brownies over the past year, don't really know why, whenever I do though the next day they are EXTREMELY HARD TO TEAR APART, I cover them in plastic rap after I get one out but it always turns out the same way.  Anybody have any advice on what might be happening to my brownies to make them so hard?

[WeReWalRuS]

Don't put illegal substances in them?

and get this

http://www.thinkgeek...hen/a1aa/?srp=1

[LoRDRoast]

I don't put illegal stuff in there, maybe too much oil and I like the middle of the brownies more than the edge, possibly the only man alive who does

[FleurDeMur]

Don't worry LoRDRoast, I like the middle too. I'm not alone anymore

[Jeru_Sorrin]

The flexiblitiy/ breakableness of the brownies must be due to water or oli's. Therefore if the brownies are made in a environment that is not very humid they will lose thier moisture. So maybe put in more oil? Maybe invest in a humidifer? I don't know.

[LoRDRoast]

Jeru_Sorrin, on 18 April 2012 - 04:50 PM, said:

The flexiblitiy/ breakableness of the brownies must be due to water or oli's. Therefore if the brownies are made in a environment that is not very humid they will lose thier moisture. So maybe put in more oil? Maybe invest in a humidifer? I don't know.

I actually just bought a humidifier last week, I shall turn it on in my closet and put new brownies in there the night I make them.  Experimentation is afoot.

[Zid]

Oil is a bit of the opposite. It's liquid at high temperatue, but at room temperature it starts to solidify. This is why deep fried food start to get harder when it's cooling.

If you can make brownies without much oil, it'll be softer after storage than your original ones.

[IanD967]

Am I the only person who read the title thinking "Them Bronies"?

[CraigFraser]

mmm..brownies