Tell me what's wrong with my brownie batter?!!!

[kama_s]

I am in the process of making brownies for my husband's birthday. The recipe said not to use a mixer because the brownie needs to be really dense (I was trying to make cheesecake brownies). So I did all the steps, melted the chocolate, added butter and removed from heat. Added sugar and then added an EGG. And the batter turned into a stiff mass. I added the rest of the eggs and flour and the batter was pretty much of the texture of an already baked brownie. What did I do wrong?!!?!?!? The eggs weren't bad. I'm thinking maybe the chocolate was still too warm and the egg stiffened up??? Any bakers out there?

I'm so glum.

Ugh, misspelt 'Brownie' in the title. Sorry about that.

 

[neatfreak]

Yeah...how hot was the chocolate? Still hot from the stove? Or was it lukewarm?

Also could be the chocolate seizing-was there any water involved directly with the chocolate?

 

[kama_s]

I suppose it was still pretty warm. I didn''t wait too long before adding the egg.

No water involved, I kept that as far away as possible.

I tried to bake the batter/mess, and the brownie is powdery. It didn''t hold shape, which means the egg didnt bind. So it must''ve been the egg, right?

 

[Skippy123]

Does it have any butter? I always make mine with butter or oil. Or was the butter and chocolate melted together.

 

[kama_s]

I melted the butter with the chocolate. I made two big batches, so now I''m all out of ingredients as well.

I have a tradition of taking baked goods to my husband''s work on his birthday. I have atleast one batch of caramel brownies cooling in the fridge, so I''m guessing that''s all I have to take with me.

 

[tiffanytwisted]

Can you post the recipe?

 

[Italiahaircolor]

Date: 9/11/2009 10:52:10 AM
Author: neatfreak
Yeah...how hot was the chocolate? Still hot from the stove? Or was it lukewarm?

Also could be the chocolate seizing-was there any water involved directly with the chocolate?

That was my thought as well.

 

[neatfreak]

It probably was the egg and the chocolate. You should wait for chocolate to be cool to the touch (it''ll still be melted) to add in to brownies. I''m so sorry kama. I am sure Mr. K will appreciate the gesture!

 

[jet2ks]

Date: 9/11/2009 10:27:20 AM
Author:kama_s
I am in the process of making brownies for my husband's birthday. The recipe said not to use a mixer because the brownie needs to be really dense (I was trying to make cheesecake brownies). So I did all the steps, melted the chocolate, added butter and removed from heat. Added sugar and then added an EGG. And the batter turned into a stiff mass. I added the rest of the eggs and flour and the batter was pretty much of the texture of an already baked brownie. What did I do wrong?!!?!?!? The eggs weren't bad. I'm thinking maybe the chocolate was still too warm and the egg stiffened up??? Any bakers out there?

Agree with neatfreak. If the chocolate was too hot, then it could have partially cooked the egg with the residual heat.

 

[Mara]

melting chocolate is always such a pain with baked goods, there are so many things that can cause it to turn on you!

dorie greenspan''s espresso cheesecake brownies were made a few weeks ago for a baking group my friend is in and she said they were amazing, just in case you need another recipe, try googling for it.

 

[kama_s]

Thanks for all the helpful comments.

I had one batch of caramel brownies done and ready for Mr. Kama''s office, which yielded 50 brownies. I ate one, saved another for tea and saved one for my neighbor. So dropped the remaining 47 at his work. Turns out, they were quite scrumptous.

Bought more ingredients, so I''ll make another batch of caramel ones. Leaving the cheesecake brownies for another time!

Mara, thanks for the recipe. It looks delicious. I''m going to try that next time around, sans espresso powder though because Mr. Kama hates anything even remotely coffee.

 

[Hudson_Hawk]

If your chocolate as hot and your egg was cold it could have caused the chocolate to seize.