Yes, that's true, but the toothpick test is still a good way to test for brownies. As someone else said, a bit of material will cling to the toothpick; if the material is quite moist, they are not done. If it is sort of like moist crumbs, they are done. If the toothpick is absolutely clean, they are overdone. In another message, it was mentioned that another indicator of doneness is if the brownies pull away from the sides of the pan. This is a good indicator, but you do have to watch closely. If they have pulled too far from the sides, they are overdone. Of course, a lot depends on personal preference of doneness.
BTW, with respect to the size of pan, use whichever size the recipe calls for, and usually you can't go wrong. I say usually, for sometimes the indicated size will not work. There was a recipe submitted on this list that I recently tried, and the pan size was supposed to be the 13 by 9-ich cake pan. I tried it, and the batter wouldn't even half cover the pan, so I had to switch to an 8-inch square pan, and it worked just fine. Jennifer On 1/10/10, Immigrant <[email protected]> wrote: > In some other recipes, a clean wooden pick is a good indicator. But in most > brownie recipes, because of a fairly large amount of chocolate and a > relatively small amount of flour, this test won't work. If in such recipe a > tester comes out clean, the recipe is overcooked. Some cakes are that way as > well. > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Blaine Deutscher > Sent: Sunday, January 10, 2010 1:54 PM > To: [email protected] > Subject: Re: [CnD] Brownie Pan > > it's been such a long time since I made brownies. So let me get this > straight. if I touch it and it springs back then it's done but the toothpick > should not come out clean? > > Blaine > ----- Original Message ----- > From: "Jennifer Chambers" <[email protected]> > To: <[email protected]> > Sent: Saturday, January 09, 2010 11:27 PM > Subject: Re: [CnD] Brownie Pan > > > Up until a couple years ago, I did the same. I didn't even own an 11 > by 7-inch pan. Then someone gave one to me, and I find that I really > prefer it for brownies. It doesn't really matter which pan you use, > always start checking for doneness between 20 and 25 minutes, > regardless of the instructions in the recipe. > > Jennifer > > On 1/9/10, Sandy, OK! <[email protected]> wrote: >> That's exactly how it is with me, either the 8 inch square pan or the 9 by >> 13 inch pans. >> ----- Original Message ----- >> From: "Jan" <[email protected]> >> To: "cd" <[email protected]> >> Sent: Saturday, January 09, 2010 11:18 PM >> Subject: [CnD] Brownie Pan >> >> >>>I know the 11-by-7 pan is considered a brownie pan. But most of my >>> recipes, I use either a square pan or a 9-by-13 pan. >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
