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Brownies Lesson

Student Handout

Printer Friendly Handouts:
Page 1 (for all students)
Page 2 (Add-on for Students 14-17)



Remember to r_________ the recipe.

Assemble the i_____________ before beginning.

Correctly m_______________ the ingredients.

Follow the steps and p _______________ listed in the recipe.

Fudgy Brownies:
  1. Preparation: Heat oven to ________. Grease __________ only of 8-inch pan.

    Set aside.

  2. Melt butter and chocolate: Melt butter and chocolate in 2-______ saucepan

    over low heat, stirring occasionally, until smooth (4- _____ minutes).

    Remove from heat.

  3. Add sugar and vanilla: Stir in the sugar and vanilla, mixing well.

  4. Add eggs: Add eggs, one at a time, mixing __________ after each addition.

  5. Add dry ingredients: Add flour, baking powder and salt. Mix just until the

    dry ingredients are ________________ and the batter is smooth.

  6. Ready for oven: Spread brownie mixture into prepared baking pan. Place

    into a _________ oven.

  7. Baking and Doneness Test: Bake for 25 to 33 minutes just until brownies

    begin to pull away from sides of pan. To test fudgy brownie doneness, press

    _____________at the center of the pan. The brownies should feel like they

    are just set, but will not spring back. Cool completely before cutting and

    removing from the pan.

Additional handout for Students ages 14 - 17 - Chewy and Cakey Brownies: Page 2

The chewy brownies have a texture that is not as ____________as the fudgy

brownies. Chewiness comes from the amount of ___________ in the recipe.

The ____________in the all-purpose flour gives the chewy texture and

using the whole eggs provides _______________for the brownies.

Melting the butter in a saucepan is a common method for making

__________ and __________ brownies. The cakey brownies are moist and

airy with a slightly fluffy _________-like interior. For cakey

brownies, the butter is creamed and then the _______________ is added.

If the butter is too soft, it will melt further when beaten and that

will give a chewier textured brownie.

It is especially important not to over- _________ the brownies because they will

dry out. If the toothpick comes out with batter on after it the first test for

doneness, continue baking and retest every________ minutes.


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

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