How to Fix Oily Brownies After Baking: A Complete Guide - Eat Think Be Merry (2024)

FAQs

How to Fix Oily Brownies After Baking: A Complete Guide - Eat Think Be Merry? ›

Excessively oily brownies can be fixed by laying them on paper towels to absorb the grease. Drizzling milk on them also helps. Alternatively, chop the brownies into small pieces and use them as an ice cream topping. Another solution is to add some frosting and make brownie cupcakes.

Applesauce. Applesauce is probably the most common vegetable oil substitute for brownies. It makes for a lower-calorie, fudgy brownie, that's just a little bit sweeter than the standard recipe. Kids especially love this substitute.

Brownie doneness indicator #3: Toothpick test

When you think they're ready, insert a toothpick in the center of the brownie pan. Remove the toothpick — if it's coated in wet batter, the brownies still need baking. The toothpick should come out fairly clean with just a few moist crumbs.

As their name implies, cakey brownies just might remind you of a good piece of chocolate cake. Instead of a dense, rich center, cakey brownies are the thickest of the three and have a lighter, airier texture due to a lower amount of fat, more flour, and the addition of baking powder for leavening.

Add Salt. If you've ever found boxed brownies to be too sweet for your taste, stir a pinch of salt into the batter before baking. This'll help bring out the deeper chocolate flavors. You can even try sprinkling some flaky sea salt on top of the brownies as soon as they come out of the oven.

However, don't despair, there are several ways to avoid the brownies being wasted. Excessively oily brownies can be fixed by laying them on paper towels to absorb the grease. Drizzling milk on them also helps. Alternatively, chop the brownies into small pieces and use them as an ice cream topping.

Vinegar, with its sharp and tangy nature, can be a savior in cutting through the excess richness of too much oil. Depending on the original recipe, you might choose balsamic for a sweet and tart kick, red wine vinegar for a fruity punch, or apple cider vinegar for a mild and mellow flavor.

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

Heat a non stick pan on medium heat for about 5 minutes. On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes.

Problem 2: My brownies are too GOOEY

(Is there such thing?) Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.

How do I make my brownies less cakey? ›

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

The sides are nice and crispy, but the middle isn't baked. That's how brownies are meant to be. The edges should be firm and crisp and the center should be soft and gooey. If you want the whole pan to be firm, lower the temperature of your oven by 10 degrees (F) and bake until a tester comes out clean.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

Want Fudgy Brownies? Add an Extra Egg Yolk! As you may know, eggs not only act as a binding agent in baked goods, but they also add structure, richness, and enhance texture.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

If the middle of the brownies are not cooking while the edges are burning, then you may need to lower the oven temperature and/or reduce the baking time. Additionally, you can try covering the brownies with aluminum foil to prevent the edges from burning.

However, if the recipe has something like a CUP of oil, then we need more aggressive solutions… The most common way to replace oil in baked goods is by using applesauce or mashed banana. Other fruit purees work too, but most of them add more flavor – apple and banana are neutral enough to not overpower other flavors.

- Swap the water for milk or heavy cream. This will help make a fudgy texture because milk has fat and water doesn't. - Most brownie mixes require two eggs. Swap one of the eggs for two egg yolks and still use one whole egg.

Melted, unsalted butter is the perfect substitute for oil, and can even add a richer flavor to baked recipes. Swap in butter for oil in a 1:1 ratio, melting butter in the microwave or on the stovetop. Vegan butter or ghee can also work in this instance.