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How do I make moist homemade brownies? I have tried several made from scratch brownie recipes but they always turn out dry and cake like. Do you have any suggestions?

asked 14 Oct '09, 14:51

ally79's gravatar image

ally79
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Sometimes you can get a less cake like brownie by using one less egg. Also, you're not supposed to wait for the toothpick or knife to come out clean. It needs to look like it still needs to cook a little.

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answered 29 Oct '09, 15:45

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Kenjova
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Try taking the brownies out of the oven about five minutes earlier then the recipe suggests, as they do continue to cook, and dry out, after removed from the oven.

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answered 14 Oct '09, 14:53

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Dora
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I've had great success with the recipe on the box of Baker's Chocolate. They're easy and very moist. This one always works well for me.

http://www.cooks.com/rec/view/0,1910,148185-226201,00.html

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answered 15 Oct '09, 02:15

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tface1000
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The secret I have for baking is putting in a couple tblspns of olive oil into the mixture. It keeps everything nice and moist. Also, do not over cook obviously. Try this and you will be pleasantly surprised!

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answered 15 Oct '09, 02:36

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spragoo
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Prep Time: 20 minutes Cook Time: 40 minutes Ingredients: ?8- 1 ounce squares of unsweetened chocolate ?1 cup butter ?5 eggs ?3 cups sugar ?1 tablespoon vanilla ?1-1/2 cups flour ?1 teaspoon salt ?2-1/2 cups chopped pecans or walnuts, toasted Preparation: Preheat oven to 375 degrees F. Grease a 9 x 13 pan. Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

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answered 15 Oct '09, 02:07

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LaWauna Finley
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accept rate: 20%

HERSHEY'S FUDGEY BROWNIES

3/4 c. cocoa
1/2 tsp. baking powder
2/3 c. vegetable oil
1/2 c. boiling water
2 c. sugar
2 eggs
1 1/3 c. flour
1 tsp. vanilla
1/4 tsp. salt

Stir cocoa and soda together. Blend in 1/3 cup oil and add water. Stir until mixture thickens. Stir in sugar and eggs and remaining oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13"x9" pan. Bake at 350 degrees for 35 to 40 minutes.

*Also, I always cheat and add an extra tablespoon of oil to my cakes and brownies.

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answered 29 Oct '09, 15:50

redasiabutterfly's gravatar image

redasiabutte...
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accept rate: 21%

One less egg(than 2,) add oil,(as opposed to no oil,) put more butter in the mix. This is what I will try next time out to make my brownies chewy; also I will cook the batch at least five minutes less than I did this time. By doing all this, I will rise above, rise above and have greater brownies, which is one of my goals in life.

--Mikel K Poet

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answered 04 Jan '10, 02:44

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Mikel K
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Actually, some of the best brownies I've ever had have come from a box (YIKES!). Seriously, as long as you find a recipe for "fudge brownies" (as opposed to cake brownies, my favorite recipe book has both) it's not the recipes fault.

Brownies are Done when they start pulling away from the pan and look wet just in the middle. TAKE THEM OUT OF THE OVEN! It takes a while to get used to cooking brownies--like someone else said, the usual toothpick/knife test doesn't work. If the toothpick/knife comes out clean, its too late--they are overcooked.

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answered 04 Jan '10, 03:05

Elizra's gravatar image

Elizra
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accept rate: 11%

-1

Ya i too feel comfortable with the above answer. Also try the same with excess of sugar.

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answered 14 Oct '09, 15:48

Kumar%203's gravatar image

Kumar 3
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Adding more sugar will make them harder, but not moist

(18 Oct '09, 19:13) klypos ♦♦
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Asked: 14 Oct '09, 14:51

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Last updated: 04 Jan '10, 03:05

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