Why did my brownie batter separate? The 2019 Stack Overflow Developer Survey Results Are InWhat makes a chewy brownie?How do I stop my brownies from rising?How can I make my crinkles less dry?milk chocolate brownie turned out hard and very chewyHigher temp and lower rack for thicker crust in brownies?Resting for brownie batterWhen cooled, my browies are very sticky and hard towards the edges. What are the possible reasons that this is happening?How can I reduce the sugar in this oatmeal bar recipe?Chocolate cake recipe requires both baking powder and baking soda?Why do my cake gets hard after baking?Why are my cookies spreading too much? More flour?
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Why did my brownie batter separate?
The 2019 Stack Overflow Developer Survey Results Are InWhat makes a chewy brownie?How do I stop my brownies from rising?How can I make my crinkles less dry?milk chocolate brownie turned out hard and very chewyHigher temp and lower rack for thicker crust in brownies?Resting for brownie batterWhen cooled, my browies are very sticky and hard towards the edges. What are the possible reasons that this is happening?How can I reduce the sugar in this oatmeal bar recipe?Chocolate cake recipe requires both baking powder and baking soda?Why do my cake gets hard after baking?Why are my cookies spreading too much? More flour?
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The recipe is:
1/2 cup butter
8 oz semi-sweet chocolate
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 tsp vanilla extract
1/2 cup + 2 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp salt
Melt the butter and chocolate over low heat. Let cool slightly for about 10 minutes. Whisk in the sugars. Add the eggs, one at a time, and then whisk in the vanilla. Fold in flour, cocoa, and salt. Bake at 350 for 35 minutes.
I followed this recipe to the letter, but when I added in the flour, the butter starred separating out of the batter. I still followed through with the recipe, and the flavour turned out fine. However, the brownies were very crumbly and the edges very crunchy. I've never had this happen before with brownies. What could cause the butter to separate out?
baking brownies
edited Sep 26 '15 at 21:09
Ching Chong
4,19232145
asked Sep 26 '15 at 18:02
JohannaJohanna
2,856918
add a comment |
The recipe is:
1/2 cup butter
8 oz semi-sweet chocolate
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 tsp vanilla extract
1/2 cup + 2 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp salt
Melt the butter and chocolate over low heat. Let cool slightly for about 10 minutes. Whisk in the sugars. Add the eggs, one at a time, and then whisk in the vanilla. Fold in flour, cocoa, and salt. Bake at 350 for 35 minutes.
I followed this recipe to the letter, but when I added in the flour, the butter starred separating out of the batter. I still followed through with the recipe, and the flavour turned out fine. However, the brownies were very crumbly and the edges very crunchy. I've never had this happen before with brownies. What could cause the butter to separate out?
baking brownies
edited Sep 26 '15 at 21:09
Ching Chong
4,19232145
asked Sep 26 '15 at 18:02
JohannaJohanna
2,856918
1
You might try adding an extra egg yolk or two: cooking.stackexchange.com/questions/20007/… "I can say from experience that the vegetable oil wants to separate from the rest of the batter until those yolks are added". The question of butter vs unsaturated fat is interesting too, but not what you asked.
– Jolenealaska♦
Sep 26 '15 at 21:31
add a comment |
The recipe is:
1/2 cup butter
8 oz semi-sweet chocolate
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 tsp vanilla extract
1/2 cup + 2 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp salt
Melt the butter and chocolate over low heat. Let cool slightly for about 10 minutes. Whisk in the sugars. Add the eggs, one at a time, and then whisk in the vanilla. Fold in flour, cocoa, and salt. Bake at 350 for 35 minutes.
I followed this recipe to the letter, but when I added in the flour, the butter starred separating out of the batter. I still followed through with the recipe, and the flavour turned out fine. However, the brownies were very crumbly and the edges very crunchy. I've never had this happen before with brownies. What could cause the butter to separate out?
baking brownies
edited Sep 26 '15 at 21:09
Ching Chong
4,19232145
asked Sep 26 '15 at 18:02
JohannaJohanna
2,856918
The recipe is:
1/2 cup butter
8 oz semi-sweet chocolate
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 tsp vanilla extract
1/2 cup + 2 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp salt
Melt the butter and chocolate over low heat. Let cool slightly for about 10 minutes. Whisk in the sugars. Add the eggs, one at a time, and then whisk in the vanilla. Fold in flour, cocoa, and salt. Bake at 350 for 35 minutes.
I followed this recipe to the letter, but when I added in the flour, the butter starred separating out of the batter. I still followed through with the recipe, and the flavour turned out fine. However, the brownies were very crumbly and the edges very crunchy. I've never had this happen before with brownies. What could cause the butter to separate out?
baking brownies
baking brownies
edited Sep 26 '15 at 21:09
Ching Chong
4,19232145
asked Sep 26 '15 at 18:02
JohannaJohanna
2,856918
edited Sep 26 '15 at 21:09
Ching Chong
4,19232145
asked Sep 26 '15 at 18:02
JohannaJohanna
2,856918
edited Sep 26 '15 at 21:09
Ching Chong
4,19232145
edited Sep 26 '15 at 21:09
Ching Chong
4,19232145
edited Sep 26 '15 at 21:09
Ching Chong
4,19232145
4,19232145
asked Sep 26 '15 at 18:02
JohannaJohanna
2,856918
asked Sep 26 '15 at 18:02
JohannaJohanna
2,856918
asked Sep 26 '15 at 18:02
JohannaJohanna
2,856918
2,856918
1
You might try adding an extra egg yolk or two: cooking.stackexchange.com/questions/20007/… "I can say from experience that the vegetable oil wants to separate from the rest of the batter until those yolks are added". The question of butter vs unsaturated fat is interesting too, but not what you asked.
– Jolenealaska♦
Sep 26 '15 at 21:31
add a comment |
1
You might try adding an extra egg yolk or two: cooking.stackexchange.com/questions/20007/… "I can say from experience that the vegetable oil wants to separate from the rest of the batter until those yolks are added". The question of butter vs unsaturated fat is interesting too, but not what you asked.
– Jolenealaska♦
Sep 26 '15 at 21:31
1
1
You might try adding an extra egg yolk or two: cooking.stackexchange.com/questions/20007/… "I can say from experience that the vegetable oil wants to separate from the rest of the batter until those yolks are added". The question of butter vs unsaturated fat is interesting too, but not what you asked.
– Jolenealaska♦
Sep 26 '15 at 21:31
You might try adding an extra egg yolk or two: cooking.stackexchange.com/questions/20007/… "I can say from experience that the vegetable oil wants to separate from the rest of the batter until those yolks are added". The question of butter vs unsaturated fat is interesting too, but not what you asked.
– Jolenealaska♦
Sep 26 '15 at 21:31
add a comment |
3 Answers
3
active
oldest
votes
There is not enough flour in this recipe, increase the amounts to 2 cups. When using an equal amount of flour and butter you will form a short-crust type texture, this is why it was so crumbly. It may seem counter intuitive but you actually need more flour to hold all the liquid.
answered Oct 26 '15 at 12:52
SC1988SC1988
812
add a comment |
Not enough flour. I would use 2 and 1/2 cups of flour to bind the oils.
answered Oct 22 '15 at 3:10
user2827254user2827254
1
add a comment |
It’s likely that you heated the chocolate too quickly/hot, causing its fat to separate out.
Cf: https://www.nigella.com/ask/butter-separating-from-brownie-mix
answered 23 hours ago
AristonAriston
1
New contributor
Ariston is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
There is not enough flour in this recipe, increase the amounts to 2 cups. When using an equal amount of flour and butter you will form a short-crust type texture, this is why it was so crumbly. It may seem counter intuitive but you actually need more flour to hold all the liquid.
answered Oct 26 '15 at 12:52
SC1988SC1988
812
add a comment |
There is not enough flour in this recipe, increase the amounts to 2 cups. When using an equal amount of flour and butter you will form a short-crust type texture, this is why it was so crumbly. It may seem counter intuitive but you actually need more flour to hold all the liquid.
answered Oct 26 '15 at 12:52
SC1988SC1988
812
add a comment |
There is not enough flour in this recipe, increase the amounts to 2 cups. When using an equal amount of flour and butter you will form a short-crust type texture, this is why it was so crumbly. It may seem counter intuitive but you actually need more flour to hold all the liquid.
answered Oct 26 '15 at 12:52
SC1988SC1988
812
There is not enough flour in this recipe, increase the amounts to 2 cups. When using an equal amount of flour and butter you will form a short-crust type texture, this is why it was so crumbly. It may seem counter intuitive but you actually need more flour to hold all the liquid.
answered Oct 26 '15 at 12:52
SC1988SC1988
812
answered Oct 26 '15 at 12:52
SC1988SC1988
812
answered Oct 26 '15 at 12:52
SC1988SC1988
812
answered Oct 26 '15 at 12:52
SC1988SC1988
812
812
add a comment |
add a comment |
Not enough flour. I would use 2 and 1/2 cups of flour to bind the oils.
answered Oct 22 '15 at 3:10
user2827254user2827254
1
add a comment |
Not enough flour. I would use 2 and 1/2 cups of flour to bind the oils.
answered Oct 22 '15 at 3:10
user2827254user2827254
1
add a comment |
Not enough flour. I would use 2 and 1/2 cups of flour to bind the oils.
answered Oct 22 '15 at 3:10
user2827254user2827254
1
Not enough flour. I would use 2 and 1/2 cups of flour to bind the oils.
answered Oct 22 '15 at 3:10
user2827254user2827254
1
answered Oct 22 '15 at 3:10
user2827254user2827254
1
answered Oct 22 '15 at 3:10
user2827254user2827254
1
answered Oct 22 '15 at 3:10
user2827254user2827254
1
1
add a comment |
add a comment |
It’s likely that you heated the chocolate too quickly/hot, causing its fat to separate out.
Cf: https://www.nigella.com/ask/butter-separating-from-brownie-mix
answered 23 hours ago
AristonAriston
1
New contributor
Ariston is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
It’s likely that you heated the chocolate too quickly/hot, causing its fat to separate out.
Cf: https://www.nigella.com/ask/butter-separating-from-brownie-mix
answered 23 hours ago
AristonAriston
1
New contributor
Ariston is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
It’s likely that you heated the chocolate too quickly/hot, causing its fat to separate out.
Cf: https://www.nigella.com/ask/butter-separating-from-brownie-mix
answered 23 hours ago
AristonAriston
1
New contributor
Ariston is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
It’s likely that you heated the chocolate too quickly/hot, causing its fat to separate out.
Cf: https://www.nigella.com/ask/butter-separating-from-brownie-mix
answered 23 hours ago
AristonAriston
1
New contributor
Ariston is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 23 hours ago
AristonAriston
1
New contributor
Ariston is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 23 hours ago
AristonAriston
1
answered 23 hours ago
AristonAriston
1
1
New contributor
Ariston is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Ariston is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Ariston is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
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add a comment |
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You might try adding an extra egg yolk or two: cooking.stackexchange.com/questions/20007/… "I can say from experience that the vegetable oil wants to separate from the rest of the batter until those yolks are added". The question of butter vs unsaturated fat is interesting too, but not what you asked.
– Jolenealaska♦
Sep 26 '15 at 21:31