Perfectly Baked Brownies in Stoneware: Tips for Achieving the Perfect Texture!

[chefmoseley]

I've made brownies in the bar pan for the warm and nutty caramel recipe. They were really fudgey for my preference. I was thinking about making some in the min fluted pan. I would just split the brownie mix to fill the fluted pan evenly. Do you think they would turn out okay? Any suggestions to get the brownies not to be sooo fudgey?

Thanks

 

[Mel92504]

there is usually an option on the box for "cake like" or "fudge like" brownies...maybe try the cake like to see if that's better.

 

[jrodeo]

Yes, use the cake-like option and try cooking it a couple of minutes longer. Also leaving it in the pan a while before cutting helps solidify it more. I use this recipe for a kid's snack bar and they love it!

 

[pcsharon1]

The warm nutty caramel recipe calls for making cake like brownies but it also adds extra chocolate and brown sugar which will make it more fudge like. I love brownies from a stone. I think without that extra chocolate and brown sugar they will be fine.

 

[Staci]

Hi there! I'm glad to hear that you've tried the warm and nutty caramel recipe in the bar pan. It's definitely a delicious one! As for your question about making brownies in the mini fluted pan, I think it's a great idea. The smaller size of the pan may help the brownies cook more evenly and potentially reduce the fudginess. Another suggestion would be to slightly reduce the amount of liquid in the recipe, as that can contribute to a fudgier texture. You could also try adding in some chopped nuts or chocolate chips for a bit of texture. I hope these tips help and that you enjoy your brownies in the mini fluted pan! Happy baking!