My brownies were always cakey until I watched a stranger at the grocery store

For like a year, my brownies came out dry and crumbly, basically chocolate cake squares (not what I wanted). I followed the box mix directions exactly, using a 9x13 pan every time. The turning point was in the baking aisle at my local Safeway. I overheard a guy telling his kid, 'No, we need the bigger eggs, the recipe needs the extra fat.' It hit me. I'd been using medium eggs because they're cheaper, but brownies need that fat for fudginess. I switched to large eggs, underbaked by about 4 minutes, and bam. Total game changer. Has anyone else had a simple ingredient swap fix a whole recipe for them?

2 comments

2 Comments

riveradams13d ago

Honestly, the type of cocoa powder you use makes a huge difference too.

brown.gavin13d ago

Wait you were using a 9x13 pan for a box mix? That's wild, no wonder they were cakey lol. Those boxes are meant for like an 8x8, maybe a 9x9. You were spreading the batter way too thin, it was gonna dry out no matter what egg size you used. The egg fat helped but the pan size was your main problem.