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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?
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jamesfox2mo ago
Actually, the box mix directions usually say 9x13 right on the side... that's what I was following. The bigger eggs made a huge difference in texture, way more than just using a smaller pan ever did for me. It's all about the fat content binding everything together for that fudgy feel. The pan size might matter a little, but the ingredient change was the real fix in my case. Sometimes the simple swaps are what you need.
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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.
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