Okay, how about this one. I've been making this brownie recipe for years: https://www.epicurious.com/recipes/me...
Totally my favorite. I get asked to bring these brownies to gatherings. In the last few months a young aspiring baker in our friend group asked me for the recipe. I happily shared, and told her little tips for success.
Her family told me her brownies never turn out like mine. Rather than being chewy and rich, they're cake-like. After several failed attempts in two houses, it was decided that I would come over and prepare them with her. We'd find out what was going wrong.
At the last second, I decided to bring all my supplies (except flour) from home to make a side-by-side control batch. My batter looked just like it always does. Hers looked similar. Then we baked.
BOTH batches of brownies came out cake-like -- one could even say dry and crumbly! Mine have never turned out like that.
The problem can't be the oven, because she was getting the same result with two different ovens in two different homes.
We used slightly different ingredients (I had theorized, for example, that part of her problem was that she was using natural cane sugar with large granules instead of white sugar), but the result was the same texture. I brought the pan I always use.
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...
by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...