u/Vulnerable_insect

I applied for bSC chemical engineering and wrote my physics exam yesterday.

Hi guys! I made brownie cookies today, but they turned out extremely thin. I followed the recipe exactly, except I halved it because I didn’t want to make a large batch.

I also refrigerated the dough for about 30 minutes before baking. The dough was quite sticky and difficult to roll into balls, but since it was my first time making brownie cookies, I wasn’t sure if that was normal or a sign that something had gone wrong.

Another issue is that I let the cookies cool for about 30 minutes after taking them out of the oven, but the centres still feel melted. They don’t taste like raw batter, and the edges are perfectly baked, but the middles do seem underdone.

Does anyone have any tips on what might have gone wrong or how I can improve them next time?

Repost because last post got removed. I should’ve read the rules better!

Hi guys! I made a batch of brownies today, using the recipe linked above ( my first time making them from scratch). Unfortunately, they turned out super greasy and oily, with a texture that was almost like corn syrup. I'm wondering if I may have used too much butter.

I also tried browning the butter, but I don't think it went very well. The colour deepened slightly, but the butter still remained yellow, while the white milk solids turned dark brown. Because I was worried about burning it (in this economy!), I didn't let it cook any further.

I should also mention that I halved all of the ingredients in the recipe because I’m the only one who’d be eating the brownies, and I’m trying to limit my sugar intake.

The original recipe called for 3 eggs, so to halve that amount, I whisked together 2 eggs, weighed them, and used 3/4 of the mixture.

The batter turned out extremely thick and almost impossible to spread. Does anyone know what might have gone wrong?

Hi guys! I made a batch of brownies today (my first time making them from scratch). Unfortunately, they turned out super greasy and oily, with a texture that was almost like corn syrup. I'm wondering if I may have used too much butter.

I also tried browning the butter, but I don't think it went very well. The colour deepened slightly, but the butter still remained yellow, while the white milk solids turned dark brown. Because I was worried about burning it (in this economy!), I didn't let it cook any further.

The batter was also extremely thick and almost impossible to spread. Does anyone know what might have gone wrong?