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Brownies observation

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DrPizza

DrPizza

Administrator Elite Member Goat Whisperer
I was just making some brownies for school tomorrow. My two geometry classes have had 100% of the students complete the last 20 consecutive homework assignments, so tomorrow is brownies and a movie day.

I made brownies a month ago for a bake sale - just a box mix rather than homemade. As I was scraping the batter, I thought to myself, "wtf? This stuff is way thicker than normal." 10 minutes in the oven and I realized, "omg! I forgot to add the water!" (only added eggs and oil)

They came out awesome! Last week, I realized that I had to make a shitload of brownies this week, so I made another batch, just to test my theory out. How can they dry out if there's no water to evaporate? That doesn't quite make sense, right? They're supposed to cook for 21-24 minutes. I left them in the oven for over 30 minutes (at the correct temperature) on accident (couldn't hear the timer going off.) Yet, they still weren't dried out.

Any cooking chemistry experts here? Why are they softer without adding water than they are with water? Why, with water, can they get overcooked and resemble a hockey puck, but without water, they were still soft and chewy even with an extra 10 minutes or so in the oven?
 
Perhaps without water they aren't able to get as hot so they retain more moisture in the end, even though they start out with less.
 
Only thing I can think of off hand is the boiling temperature of water is lower then say the oil and so it heats up and releases steam to help cook the brownie faster.
 
Newbian said:
Only thing I can think of off hand is the boiling temperature of water is lower then say the oil and so it heats up and releases steam to help cook the brownie faster.
Click to expand...

but... boiling is a cooling process...

unless you mean the water acts like a zamboni on the brownie

:hmm:


er, wait, that wouldn't work either
 
Because water can evaporate but oil can't. The smoke point for vegetable oil is > 400 F. With water I guess you have to be extra cautious as it expands and then evaporates.. if you let it bake for more than intended.. then it is going to dry out.

Just my 2 cents.
 
The real question is: did you add walnuts and use chocolate frosting?

Plain brownies = boring. Frosted walnut-infused brownies and a strong cup of coffee = yum.
 
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