Like just about everyone else these days, made the Bravetart brownies. I used a 9×13 aluminum foil pan that was covered with aluminum foil and then placed it on a cookie sheet. Baked to 205 degrees using a temp probe – about 30 min.
I feel like the centers are under baked – looks gooey and I cannot slice this without the knife being coated in wet chocolate.
Looking at all the pics in this sub though, doesn't look too different from the others. Is this the expected result?
I do have a new GE profile electric oven with a "baked goods" mode. not sure if there's a difference?
by NP4VET
16 Comments
I’ve never made this recipe but those look like **perfect** brownies. Would devour that pan. So I’m gonna say you nailed it!
I’m not familiar with this recipe, but just like cookies, brownies exist on a spectrum of gooey to cakey to crispy. There will never be a single “perfect” brownie recipe. The best recipe is the one that matches your preferences. Stop following the rules and start allowing yourself to make things the way you like to make them.
This is a favorite recipe of mine. Is this after cooling? While it is extremely sticky, it should not be gooey/wet **after reaching temp and allowing to cool for 20-25 min.**
I don’t care for this brownie recipe. I’ve made it several times over the years and the texture is always a bit too dense and grainy for me. Not saying it needs to be cakey – I respect that it’s intended to be fudgy. But I think Ina Garten’s brownie pudding recipe is better for fudgy style with crackly top.
Disposable foil pans conduct heat differently.
I haven’t made them in a while, but I believe they need to sit for a decent amount of time before the texture sets right. They are very fudgy (and fantastic) tho.
I would try again on regular baked goods mode- it may have impacted the center cook time. Other things I would check (if you haven’t already): check the temp in the center, wait until the brownies are completely cool until slicing
Those look so good I didn’t even read the pose
By the photo, they seem to look okay to me, but from your description, they seem too wet. If they are, the issue could be the aluminum foil pan (if you mean one of the disposable ones). In my experience (I’ll use a foil pan when I’m making food to bring to someone else’s house and don’t want to worry about getting my pan back), they don’t transfer heat as well as a regular aluminum baking pan, and I’ve found there’s less carry-over cooking.
[Stella’s recipe](https://www.seriouseats.com/bravetart-glossy-fudge-brownies) says to use an anodized aluminum cake pan:
>Pour the batter into a foil-lined 9- by 13-inch anodized aluminum cake pan. [My favorite brownie pan](https://www.seriouseats.com/best-pan-sheet-cakes), made by Fat Daddio’s, is both nonreactive (a.k.a. the perfect lasagna pan) and fitted with a removable bottom (making it easier to remove fragile desserts, like a [crumb-topped coffee cake](https://www.seriouseats.com/easy-coffee-cake-recipe) or [wobbly lemon bars](https://www.seriouseats.com/sunny-lemon-bars-recipe)).
Stell does mention the need to wipe the knife between cuts:
>Before cutting the brownies, pop them out of the pan so you don’t scratch the bottom to pieces while slicing. For the tidiest squares, use a [large chef’s knife](https://www.seriouseats.com/the-best-chefs-knives), and wipe the blade clean between slices. (If you’ve got a hard plastic bench scraper, it’s great for safely scraping the brownie goo off the side of the knife for snacking.)
Did you let them sit in the pan for 30 minutes, before de-panning?
I don’t like the BraveTart brownies because yes they’re super raw after the suggested time
I like recipes that make a square pan of brownies, easier to get the texture right and let it be a little squidgy and fudgy without being just straight raw batter
You used a cookie sheet under your baking vessel? If the recipe didn’t instruct you to do this, the bottom of your brownies are probably undercooked. I usually put a baking tray under my cooking vessel when I’m worried the bottom of whatever I’m baking is getting too dark.
Looks like you nailed it! These are my favorite brownies I’ve ever had. Has anyone made any of the variations in the book?
When I scrolled past this for a second I thought it was r/smoking and it was someone’s failed brisket attempt
I use my thermapen on underdone seeming brownies. sometimes they’re at temp and sometimes not
I’m always second guessing the cooking time and using a thermometer. As I recall the web page recipe and the one in Bravetart differs in how long to leave them in.
Iv made it too many times to count. That is pretty much just how they come out. If you let it completely cool before slicing it’ll be a little less gooey. Alternatively if yhis isnt your idea of a perfect Brownie just add like 1 minute to the cook time every time you make it until you find your perfect balance