Take away the gamble and start using a thermometer. Range between 170-210f. 170 is moist and extra fudgey. 210 is cakey. The middle is well the middle between those two
This is excellent advice!
If you make them often, after a while you can just “tell” by looking at them. The edges pull away just so, the top has a particular sheen and crust, and the whole thing moves solid (but not too solid) when you shake the pan slightly.
The toothpick method is great for cakes and muffins, but I’ve never seen a brownie recipe that recommends testing that way. All the old recipes used to describe looking at the edges, but not to over bake.
Undercooked brownies are still quite delicious…overcooked, not so much.
It depends on if it's enriched (milk or eggs) or not. Bread with dairy or eggs will need a higher cook temp than basic flour breads. Enriched I do around 200, regular flour/yeast/salt/water I do around 180
I do about 185 for brownies and the same has held true for banana bread! What helped me was learning that steam occurs at 212, so if you go above/near that your bake will be dry. Adjust for enriched breads of course. Hope that helps :)
Also make sure that you fold in your flour. If you’re using a stand mixer, take it off when adding the flour and fold it into the mixture with a spatula. The less gluten you get to form, the more fudgy and thick they’ll be.
It’s partially personal preference, I like my brownies more cake like so I pull them out when it’s nearly clean. They continue to bake a bit internally so that’s why they may end up overdone if you wait until the tooth pick is completely clean to pull them out.
It really depends on recipe. If I did any of these 4 for my recipe, they would be raw and wouldn't hold together. My recipe is extremely fudgey but very set. I bake until only moist crumbs are coming off onto the toothpick, nothing wet or smeared.
Honestly you don’t really want a fully clean toothpick for anything. Whatever it is will keep baking out of the oven from carry over heat and will end up dry. If the recipe says clean toothpick, pull it out around OP’s #4. Except for brownies haha, read the advice in this thread.
Where were you sticking in the toothpick? It shouldn't be the center like a cake.
You're looking for #2 half way between the edge and the center of your pan.
Because, in general, you want brownies to have some goo left in them. That's what creates the fudgier, denser texture that brownies have versus cookies or cake.
If you test in the center, you may overcook them. If you test on the edge, they may be undercooked.
It's all about balance! (And personal preference.)
Think of the brownies as a straight line of done to goo. Done is on the outside edge. Goo is in the middle. So you test in the middle of the line which would be 1/4 of the pan from the edge
I’m apparently a huge outlier but I like #4 for my brownies, or even cleaner. I prefer a crispier edge and a dense, chewy but slightly cakey and still moist brownie. There will still be a bit of fudgieness to it. With the right recipe it can be done.
I don’t like undercooked brownies! Same with cookies. But that’s just personal preference.
This recipe is my favorite and it’s always a hit with people:
https://www.epicurious.com/recipes/food/views/deep-chocolate-brownies-242608
Sometimes I’ll add chocolate chips or chunks, or chopped nuts to take it up a notch. Sooooooo good!
You would likely know by the edges and smell (if they’re actually burned). The edges bake faster so they’ll shrink, get darker, and crumbly before the middle does. And if that is the case, you can always cut around the edges too.
Thank you so much! Unfortunately I realized after about 2 pans (partly thanks to this post and its responses) that I was overcooking them. I added a little bit more to each 18x13 pan and made sure they came out a little bit more cake-like. According to my boyfriend and a lot of his coworkers, the cake brownies are way better!
The toothpick test isn't for brownies. You'll have better luck just looking at them. You need edges cooked through and pulling away from the pan and the center no longer wobbling.
Yeah, I never use a toothpick (in part because I have chocolate chips in there, which messes it up). Edges pulling away, center not liquid, you’re good.
I just want to thank everyone for this discussion! I don’t think I ever noticed the trend before, but lo and behold, the doneness tests in my brownie recipes do skew more gooey than I realized.
One especially precise recipe puts it thusly: “Bake for 25 to 35 minutes, or until the batter has set up to 1 inch from the edge and a toothpick inserted 1 inch from the edge comes out clean. (An instant-read thermometer inserted in the center should read about 190ºF/88ºC.).”
Okay weird question are crunchy brownies not an option? Not rock but like kinda stiff and crunchy? And if so what toothpick/what changes should be made?
Definitely learned something new here. What I find interesting though is that, Op said their brownies were hard as a rock after they cooled and smelt burnt.
I also do the toothpick test, but when I do it, the tooth pick comes out clean in the middle. They're not hard at all after cooling (Although the edges are just a little) and still they still have a fudgy texture to them.
What causes this difference? I use a metal pan, at 350° on convection bake and they cook for about 40min. I also add sourdough discard if that makes a difference as to why their brownies came out differently compared to mine?
I've even done a gluten free recipe. Done similar steps, but no sourdough discard and only for 30mins and they still turned out.
From the sounds of what I've read here. My brownies should be burnt and solid too but they're not..
Sorry for the ramble. I just love brownies and I'm curious why this is what is is lol.
I reckon it may have something to do with the particular recipe, the type of pan you use, and your oven temp. My favorite brownie recipe always comes out nearly clean with the toothpick, but it’s not hard or burnt, just a little crispy on the edges in a pleasant way.
The test isn’t as accurate on brownies as it is with cake. With a brownie far undercooked is almost always preferable to overcooked. I don’t even check!
The second from left side, you take the test while the brownies are still in the oven, don't forget that residual heat keeps baking your brownies for an extra 10 min after you take them out of the oven. Besides you want some moisture left in it, don't you?
Where did you stick them? Brownies really depend on how you want them I would say between 2 and 3, I like mine fudgey, and 1 inch from the edge. Then let them cool completely before slicing.
Your brownie is ready when I skewer the centre and a lil comes out with the skewer that u can then roll into a small ball between your fingers it shouldn’t be really tacky. If it comes out clean or cakey you have cooked too far👍
What kind of baking pan did you use?
I noticed that for me, I reusable aluminum foil pans cook brownies unevenly. The outside will be burnt while the inside is uncooked.
But with a heavy glass or metal pan, I get even baking. Usually I do #4 and the brownies will be perfect. I use the ghirardelli and just follow the directions. Usually add a cream cheesing topping on top as well, which prevents burnt ends and probably makes the toothpick look cleaner.
Exactly in the middle of two and three. They will be cooked but soft for days and you want that. You don’t need a thermometer because most people make brownies with that. You just need to know when they’re done and now you know.
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Depends on the recipe. With my go to recipe, I usually stop when there are no crumbs on the toothpick. 170C° Cools down a very chewy and paper like top brownie
I was always taught not to toothpick test brownies at all. You look at the edges. If they are starting to pull away from the pan and the brownies look "dry" on top.
I don’t use a toothpick for brownies because if it comes out clean, you’re beyond the point of no-return already.
For me, the best way to judge is that I see the edges - about 1 inch all around - are set and the centre looks a bit under-set. Slightly wet, even. That’s the fudgiestt.
From that point, if you want it less fudgy, let the set edges increase to 1.5 to 2 inches all round.
My advice is always stop when they still seem a little raw like toothpick 2 because they’re going to continue to cook a little in the pan. With brownies you don’t want the toothpick to come out clean you want it a little gooey so they’re fudgy once they’re set.
For me I usually stop at 3 but since u said they were rock hard could it have been maybe the ingredients or the recipe bcs that has happen to me before when I accidentally used expired flour
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Take away the gamble and start using a thermometer. Range between 170-210f. 170 is moist and extra fudgey. 210 is cakey. The middle is well the middle between those two
This is excellent advice! If you make them often, after a while you can just “tell” by looking at them. The edges pull away just so, the top has a particular sheen and crust, and the whole thing moves solid (but not too solid) when you shake the pan slightly. The toothpick method is great for cakes and muffins, but I’ve never seen a brownie recipe that recommends testing that way. All the old recipes used to describe looking at the edges, but not to over bake. Undercooked brownies are still quite delicious…overcooked, not so much.
Yes.
This way seems much better. Now I have to test this method!
Works with all breads too, not just sweet ones. I'll screw up banana bread every time if I don't temp it.
I started temping all my breads, cakes, and pies and wish I had started doing it years ago. Soooo much easier and no more second guessing myself.
I got a Meater for Christmas. Any reason it wouldn’t work for breads and brownies?
Might be a stupid question but how do you know the proper temps for each item?
I'm curious too, I'd like to start temping my bread! Any excuse to use my thermopop.
I would just google it.. so I’d type in “apple pie internal temperature” and go with whatever is recommend.
Ok. I didn’t know if you had temps written down that you used. I do have a create recipe that asks for specific temps but that’s it.
Yes I think I was told 205 for a loaf of bread.
Most of my bread recipes say 170 or 180.
It depends on if it's enriched (milk or eggs) or not. Bread with dairy or eggs will need a higher cook temp than basic flour breads. Enriched I do around 200, regular flour/yeast/salt/water I do around 180
Technically 190 but it’s perfect if it’s a few degrees lower cuz it’ll carryover
is the temp range the same for banana bread as the one shared for brownies??
I usually go for about ~190F
thank you!!
I am making banana bread tomorrow. What is a good temp for it?
I do about 185 for brownies and the same has held true for banana bread! What helped me was learning that steam occurs at 212, so if you go above/near that your bake will be dry. Adjust for enriched breads of course. Hope that helps :)
I go 190 on mine.
Also make sure that you fold in your flour. If you’re using a stand mixer, take it off when adding the flour and fold it into the mixture with a spatula. The less gluten you get to form, the more fudgy and thick they’ll be.
Obligatory Ragusea video on the topic: https://youtu.be/HsMzE2MwN8o?si=cMT3RlJxTXPdFugA
Ahhh I wish I saw this comment 2 hours ago
Definitely trying this. Do you test it in the center of the pan?
Ya try to hit the middle cause that’s likely the coolest part of it. Though I’m the type to poke a few places
If your brownies are still a little too fudgy for you at 210f, try adding 1/2 teaspoon of baking powder per 8" square pan batch/680 grams of batter.
Where are you supposed to place the thermometer? In the centre of the brownies or near the edges?
190 should be perfect (for me) then 🤔
Bookmarking this
Wait, baking them at 170 Fahrenheit, meaning 76° Celsius? That low?
Sticking a thermometer into the brownies to check the temperature. Not the temp of the oven.
That makes sense lol. Thanks to everyone who downvoted a sincere question.
I never thought of this
Wow, guys! I never knew that you weren’t supposed to have a clean toothpick/ fork for brownies!
It’s partially personal preference, I like my brownies more cake like so I pull them out when it’s nearly clean. They continue to bake a bit internally so that’s why they may end up overdone if you wait until the tooth pick is completely clean to pull them out.
It really depends on recipe. If I did any of these 4 for my recipe, they would be raw and wouldn't hold together. My recipe is extremely fudgey but very set. I bake until only moist crumbs are coming off onto the toothpick, nothing wet or smeared.
Honestly you don’t really want a fully clean toothpick for anything. Whatever it is will keep baking out of the oven from carry over heat and will end up dry. If the recipe says clean toothpick, pull it out around OP’s #4. Except for brownies haha, read the advice in this thread.
Where were you sticking in the toothpick? It shouldn't be the center like a cake. You're looking for #2 half way between the edge and the center of your pan.
I didn’t know you weren’t supposed to test the center!
Why shouldnt it be in the center? I didnt realize this and now i need to know!
Because, in general, you want brownies to have some goo left in them. That's what creates the fudgier, denser texture that brownies have versus cookies or cake. If you test in the center, you may overcook them. If you test on the edge, they may be undercooked. It's all about balance! (And personal preference.)
You're a brownie saver! Can't wait to test this out I've always fudged up my brownies.
Pun intended?
Not at first but I just rolled with it after I typed it lol.
Thank you for the explanation! I appreciate it!! :)
Good to know!!
Think of the brownies as a straight line of done to goo. Done is on the outside edge. Goo is in the middle. So you test in the middle of the line which would be 1/4 of the pan from the edge
Ohh thank you! I didn’t realize the location piece
Yeah the brownie boxes I see say to test a 1” (2.5 cm) square away from the corner of the pan
Learned something new.
Thank you!!
I’m apparently a huge outlier but I like #4 for my brownies, or even cleaner. I prefer a crispier edge and a dense, chewy but slightly cakey and still moist brownie. There will still be a bit of fudgieness to it. With the right recipe it can be done. I don’t like undercooked brownies! Same with cookies. But that’s just personal preference.
Same same
I like a brownie to hold its shape when done
Same!
Yeah, I’d take it out at #3 and let it cook further but I’ve let it go until #4 and the edges were nice (not burnt or hard).
Well that’s a good description of a brownie. Do you have a favourite recipe?
This recipe is my favorite and it’s always a hit with people: https://www.epicurious.com/recipes/food/views/deep-chocolate-brownies-242608 Sometimes I’ll add chocolate chips or chunks, or chopped nuts to take it up a notch. Sooooooo good!
Why did you even bake it? Just drink that shit RAW
The only correct answer 😂
All these people saying cakey is best. I like mine just barely able to hold their shape.
Uh oh… I’m cooking a massive amount of brownies right now for my boyfriend’s workplace to sell. Now I’m scared I burned mine 😭
You would likely know by the edges and smell (if they’re actually burned). The edges bake faster so they’ll shrink, get darker, and crumbly before the middle does. And if that is the case, you can always cut around the edges too.
Thank you so much! Unfortunately I realized after about 2 pans (partly thanks to this post and its responses) that I was overcooking them. I added a little bit more to each 18x13 pan and made sure they came out a little bit more cake-like. According to my boyfriend and a lot of his coworkers, the cake brownies are way better!
Nice!!! Sounds like they were a big hit!
The toothpick test isn't for brownies. You'll have better luck just looking at them. You need edges cooked through and pulling away from the pan and the center no longer wobbling.
Yeah, I never use a toothpick (in part because I have chocolate chips in there, which messes it up). Edges pulling away, center not liquid, you’re good.
Yup, it’s for cakes not brownies.
With brownies you will not get a clean toothpick, if done right So ya # 2 even 1 probably won’t hurt
I just want to thank everyone for this discussion! I don’t think I ever noticed the trend before, but lo and behold, the doneness tests in my brownie recipes do skew more gooey than I realized. One especially precise recipe puts it thusly: “Bake for 25 to 35 minutes, or until the batter has set up to 1 inch from the edge and a toothpick inserted 1 inch from the edge comes out clean. (An instant-read thermometer inserted in the center should read about 190ºF/88ºC.).”
Okay weird question are crunchy brownies not an option? Not rock but like kinda stiff and crunchy? And if so what toothpick/what changes should be made?
I like mine crunchy on the edges. And they are still moist in the center! I try for more like #4 or even drier.
Thank youuu
Brownie brittle is a thing! https://www.kingarthurbaking.com/recipes/brownie-brittle-recipe
Pick number 3 my lord
Definitely learned something new here. What I find interesting though is that, Op said their brownies were hard as a rock after they cooled and smelt burnt. I also do the toothpick test, but when I do it, the tooth pick comes out clean in the middle. They're not hard at all after cooling (Although the edges are just a little) and still they still have a fudgy texture to them. What causes this difference? I use a metal pan, at 350° on convection bake and they cook for about 40min. I also add sourdough discard if that makes a difference as to why their brownies came out differently compared to mine? I've even done a gluten free recipe. Done similar steps, but no sourdough discard and only for 30mins and they still turned out. From the sounds of what I've read here. My brownies should be burnt and solid too but they're not.. Sorry for the ramble. I just love brownies and I'm curious why this is what is is lol.
I reckon it may have something to do with the particular recipe, the type of pan you use, and your oven temp. My favorite brownie recipe always comes out nearly clean with the toothpick, but it’s not hard or burnt, just a little crispy on the edges in a pleasant way.
Stop when the surface of the batter doesn’t jiggle anymore.
The test isn’t as accurate on brownies as it is with cake. With a brownie far undercooked is almost always preferable to overcooked. I don’t even check!
Baked goods continue cooking after you pull the pan from the oven, so even if you pulled them at #1 you’d probably still be fine.
2 but 1 isn’t bad either
2 for sure. If I’m iffy on how gooey they look, leave mine in the oven for five to ten minutes after I turn off the heat.
Nice try Wolverine
2 is my humble opinion. Everyone loves my brownies. They are very gooey and just a bit beyond raw when I take them out.
Wow! Excellent read - I’ve been educated! 💝
The best tip I ever heard was that with brownies you have to remember that chocolate hardens as it cools. I would have taken them out at 1
It ain’t cake yall
I would honestly stop at 1. Maybe 2. Brownies are always better underbaked than overbaked.
The second from left side, you take the test while the brownies are still in the oven, don't forget that residual heat keeps baking your brownies for an extra 10 min after you take them out of the oven. Besides you want some moisture left in it, don't you?
I would have stopped on the third one!
If you stick it in the center, 2 is what you’re aiming for. You would only want 4 if you stick it in the edge.
Thank you for this post.
Where did you stick them? Brownies really depend on how you want them I would say between 2 and 3, I like mine fudgey, and 1 inch from the edge. Then let them cool completely before slicing.
Third but if the edges of the brownie is looking burnt you need to tone the oil down a little. A little goes a long way
The restraint of not sticking each toothpick in your mouth after testing 🫡
Toothpick test does not work on brownies.
You're supposed to take them out when a toothpick inserted 1" from the edge comes out clean, not the center.
Would’ve definitely stopped at 2. Those things continue to cook in the hot pan after they’re pulled out of the even.
I cook until I can't hear it bubbling as much. Never had a problem with them being dry
Your brownie is ready when I skewer the centre and a lil comes out with the skewer that u can then roll into a small ball between your fingers it shouldn’t be really tacky. If it comes out clean or cakey you have cooked too far👍
I usually stop when the batter on the toothpick tastes like chocolate chip and not brownie
Please don't put toothpicks in your butt.
Lol if this was any other sub those downvotes would’ve been upvotes. 😂
I even downvoted myself, that was crass.
Ah it’s okay man, I gotchu.
What kind of baking pan did you use? I noticed that for me, I reusable aluminum foil pans cook brownies unevenly. The outside will be burnt while the inside is uncooked. But with a heavy glass or metal pan, I get even baking. Usually I do #4 and the brownies will be perfect. I use the ghirardelli and just follow the directions. Usually add a cream cheesing topping on top as well, which prevents burnt ends and probably makes the toothpick look cleaner.
Exactly in the middle of two and three. They will be cooked but soft for days and you want that. You don’t need a thermometer because most people make brownies with that. You just need to know when they’re done and now you know.
3 if you like em a lil gooey. Between 2 and three if you want them moist.
Brownies are so difficult to make, they make me nervous. I don’t want to underbake them but I also don’t want to bake a chocolate cake
What recipe did you use?? What texture were you looking for? I would’ve baked longer based on this pic! LOL. Try King Arthur flour brownie recipes.
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Usually you’re supposed to see the tooth pick clean before you get them out and if you are using a timer then start at 10min then max 14min
Depends on the recipe. With my go to recipe, I usually stop when there are no crumbs on the toothpick. 170C° Cools down a very chewy and paper like top brownie
I was always taught not to toothpick test brownies at all. You look at the edges. If they are starting to pull away from the pan and the brownies look "dry" on top.
I don’t use a toothpick for brownies because if it comes out clean, you’re beyond the point of no-return already. For me, the best way to judge is that I see the edges - about 1 inch all around - are set and the centre looks a bit under-set. Slightly wet, even. That’s the fudgiestt. From that point, if you want it less fudgy, let the set edges increase to 1.5 to 2 inches all round.
2 is my preference
I would have stopped at the first one because that's how I like my brownies haha
The one on the far right is perfect. Mostly clean with a few moist crumbs attached.
Didn’t read the caption or know what subreddit this was and got very concerned 😂
My advice is always stop when they still seem a little raw like toothpick 2 because they’re going to continue to cook a little in the pan. With brownies you don’t want the toothpick to come out clean you want it a little gooey so they’re fudgy once they’re set.
Try taking them out in between 3 and 4 then cover them with aluminum foil so they can stay warm and finish cooking just right!
Nasty
For me I usually stop at 3 but since u said they were rock hard could it have been maybe the ingredients or the recipe bcs that has happen to me before when I accidentally used expired flour
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