Have you ever made a brownies at one time, it is succeed but at another time, it is all of sudden, messed up? I have!
Brownies is usually easy but it becomes not easy when it’s ‘cakey’ brownies type. May be i’m unusual, but i like cakey brownies (^_^’).
It has to do with humidity. Yes, once again, humidity affect.
Here what I do:
1 / I strictly whisking the egg and sugar with mixer for 2 minutes. First minute is at medium speed. After the sugar is diluted, I decrease the speed to slow speed. I gently move my hand (mixer) around the bowl. The point is to mix without getting a lot of air.
2/ I usually using square muffin pan. I put the dough into each ‘hole’ but not FULL. I fill until about 1cm from the surface or top.
3/ The temperature i use is 160C. The dough will rise but not blowing up. It will rise slowly. You have to know your oven temperature nature. So, you have to watch closely and intensively how the dough inside is rising. If it’s rising fast and high at 160C, open your oven door a bit to lower the temperature thus ‘calming’ the dough, then close it again.
Those tips can be used at any humidity, yet, the result will be different if we make at different technique at low humidity. At low humidity, the cake can be high but not blow up and more cakey. While with those tips, at any humidity, the cake is a bit shorter, dense but very moist. Sometimes, I also feel that the cake is also sweeter.