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Brownies Lesson

Quiz Answer Key

Baking Basics: Brownies Lesson Plan - Class Session
  • Advantages of making brownies from a recipe rather than from a baking mix:
    • Fresh homemade flavor
    • Rich taste
    • Easy to make with on-hand common ingredients
    • No preservatives or additives are used
  • Why do homemade brownies taste fresher than purchased brownies or brownies made from a convenience baking mix?
    • Fresh ingredients are used, such as butter
    • No preservatives or additives are used
    • Control over quality and type of ingredients (real chocolate chips vs. chocolate flavor chips; real vanilla vs. imitation vanilla; butter vs. margarine vs. shortening)
  • What variations in recipes might affect the final outcome of the brownies?
    • Chewy Brownies: Chewiness comes from the amount of flour and eggs in the recipe. The proteins in all-purpose flour give the chewy texture and using whole eggs provides structure for this brownie.
    • Fudgy Brownies: a low proportion of flour to the amount of liquid in the recipe gives these brownies a moist and dense texture. Baking powder is added to help the brownies rise.
    Baking Basics: Brownies Lesson Plan - Student Handout
    Remember to READ the recipe.
    Assemble the INGREDIENTS before beginning.
    Correctly MEASURE the ingredients.
    Follow the steps and PROCEDURE listed in the recipe.

    Fudgy Brownies:
    1. 350°F.; bottom
    2. quart; 7
    3. sugar
    4. well
    5. moistened
    6. preheated
    7. gently

    Additional handout for Students ages 14 - 17 - Chewy and Cakey Brownies

    Moist; flour; proteins; structure; chewy; fudgy; cake-like; sugar; beat; 2 to 3

    Baking Basics: Brownies Lesson Plan - Student Quiz
    1. (F) False
    2. (T) True
    3. (T) True
    4. (T) True
    5. (F) False

    6. (B) 1/2 cup

    7. (B) cooled completely

    8. (B) Salted or unsalted stick butter

    9. Various reasons including:

      • rich taste
      • fresh homemade flavor
      • no unusual ingredients needed

    10. Nuts, baking chips

      Additional questions students ages 14 - 17:

    11. fudgy brownie
    12. cakey brownie
    13. Cakey brownie - softened butter is beaten first, then sugar is added; Fudgy and chewy brownies - melt the butter and add the sugar.
    14. When edges of brownie begin to pull away from pan.
      Toothpick test - toothpick inserted near center of brownies comes out clean with no batter or crumbs.
    15. The brownie will have a dry hard texture.


    • Index | I. Intro | II. Objectives | III. Class | IV. Overhead | V. Handout | VI. Baking
    VII. Evaluation | VIII. Quiz | IX. Answer Key

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