Land O'Lakes Baking Class: Print Version

Baking class:
The Ultimate Cakey Brownie

1. Preparation

Heat oven to 350º. Grease bottom only of 8-inch pan. Set aside.

Tip: Be sure to grease only the bottom of the 8-inch square baking pan. The brownie batter needs to cling to the sides of the pan. If the sides of the pan are greased, the brownies have nothing to adhere to as they rise and the center may fall.

Tip: To prepare brownies in 13x9-inch pan, double all ingredients.

2. Melt the Chocolate.

Place chocolate in a small microwave-safe bowl. Microwave on MEDIUM (50%) power 1 minute. Stir; continue microwaving, stirring at one minute intervals, until chocolate is melted and smooth (2 to 3 minutes). Set aside.

Tip: Allow chocolate to cool before adding to the batter. If chocolate is too hot, it will start to cook the eggs.

Tip: To melt chocolate on stove-top, place chocolate in 1-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted and smooth (1 to 2 mintues). Remove from heat; cool slightly.

Tip: To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each onuce of unsweetened baking chocolate.

3. Beat Butter

Place butter in a large bowl. Beat butter with wire whisk until soft and creamy.

Tip: Use room temperature butter - soft, but still firm. If it’s too soft, it will melt even further when beaten and that will give you a chewier textured brownie.

Tip: A wire whisk helps to aerate the butter so that it turns out soft and creamy. To learn more about butter, click here.

4. Add Sugar

Once butter reaches a creamy consistency, add the sugar. Continue whisking until well mixed.

5. Add Eggs

Add eggs, one at a time, whisking well after each addition.

Tip: Adding the eggs one at a time helps you thoroughly mix them into the batter.

6. Add Liquid Ingredients

Add milk, corn syrup and vanilla. Whisk until well mixed.

Tip: The mixture will look almost curdled, but this is not cause for concern. The consistency will even out again once the flour is added to the mixture.

7. Add Melted Chocolate

Add melted chocolate; continue mixing until well mixed.

8. Add Dry Ingredients

Stir in flour and baking powder until well mixed.

Tip: Batter should have a dull, smooth appearance.

Tip: Mix well, but don't over-mix or it will not be as tender as the Ultimate Cakey Brownie.

9. Spread in Pan

Pour brownie mixture into a prepared baking pan. Place into a pre-heated oven.

Tip: Use a spatula for even distribution.

Tip: Place pan in center of middle rack in oven to allow for even heat distribution.

Not Done Done

10. Baking and Doneness Test

Bake for 23 to 30 minutes. To test cakey brownie doneness, insert a toothpick near the center of the pan. If the toothpick comes out with batter on it, continue baking and re-testing every 2-3 minutes. If the toothpick comes out clean or with a few moist crumbs, brownies are finished baking.

Remove from oven. Cool completely before cutting and removing from the pan.

Tip: Begin checking the brownies at 23 minutes for doneness.

Tip: It is especially important not to over-bake this brownie because it will dry out.

Tip: Reduce baking temperature by 25º if using dark or nonstick baking pan.

Tip: If using a 13x9-inch baking pan, bake for 35 to 40 minutes, or until brownies just begin to pull away from sides of pan.

Tip: When cutting brownies, be sure to use a sharp knife so the edges won’t tear.

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