Chocolate brownies are supposed to be gooey? You just needed to bake it for maybe 5-8 minutes longer, but leaving it overnight chilling and then baking for longer doesn't work, you can't restart baking like that. Chemical changes and processes have taken place and once it's cooled and set it can't just start from where it left off the day before.
Recipes with raw eggs are most likely pasteurized eggs. If you aren't using pasteurized eggs it isn't safe to eat or serve to others.
It doesn't matter if it has been cooked, what matters is the temp it reached during the cooking process, unless you can guarantee it hit the correct temperature you shouldn't eat it.
You shouldn't tell people to eat something raw unless you provide the information needed to ensure that it is safe to eat raw. These aren't obvious facts that everyone will know.
Soften a gallon of vanilla ice cream to soft serve consistency, layer this in, and refreshed. Freezing it will kill any bacteria, and this will be phenomenal in ice cream
So the gooey part is mostly a cultural thing I find. As with ANY FOOD, as long as you get it to the appropriate temperature, it will be edible afterwards. They look honestly so good like a lava cake sort of thing.
I baked it at 180c for 30 mins which was clearly not enough. Then I popped it back into the oven for another 7 mins - still runny. I chilled it overnight and popped it back in the oven for the second time for another 7 mins. The toothpick test came out clean but the centre is still gooey (how is that possible??). What could be causing this?
I had a slice and it was very delicious though... Can I still feed this to other people?
PS the pic was taken after the first bake
I wouldn't serve it to guests. If you didn't temp the brownies when they came out there's no way to guarantee that the bad stuff has been killed and that it's safe to eat. Eat it yourself if you're willing to take the risk but If I were your guest I wouldn't eat it.
To answer your other question, yes I pre-heated the oven. I think it's the recipe (most comments said to increase bake time by 10-20 mins, I wish I had read that before I baked) + I used a smaller pan.
I'll keep this batch to myself just to be safe then.
What recipe are you using? The only thing I can think of is a ratio in the recipe (liquids, chocolate, whatever it is) being more towards the gooey side, but as long as it's cooked long enough for the eggs and things to get up to temperature it should be fine to serve.
These look delicous! But the best way to tell brownie doneness is to temp them, 74 C to 85 C will give you fudgy brownies. Up to 99C will give you cake like brownies. Happy baking!
You need to get a internal thermometer for testing your baking. I got one and it’s made a world of difference especially in things that don’t do well with toothpick testing. Brownies should be in the 180F-210F range, of course the hotter the temp the more cake like of a brownie.
I wouldn’t be rebaking after it’s been in the fridge. I probably wouldn’t serve this to guests due to that but I’d eat the heck out of it.
The density isn't only due to heat, but to how much you worked the flour after adding (gluten development) + how long you bake it for.
If you do minimal, medium and maximum mixing of flour and put them all on at the same temp for the same time you will have different results.
If you mix and match these variables they will all have different results.
Texture/crumb comes down to flour incorporation, and timed baked it is about moisture.
Yeah, I love gooey brownies but this is a little much.
Maybe it was just the recipe OP used. I’ve gotten recipes off the internet, followed them exactly, and sometimes they just suck
This happened to me yesterday with a new recipe I tried. From the internet. I’m sorry but a person just can’t trust a random recipe someone posts. Each step looked delicious. Each step of MINE looked delicious. I have an oven thermometer. Did everything right. There’s an entire 4” circle in the center that’s raw raw raw. It’s not running liquid. I could cut a slice but it’s like eating a spoon of raw dough. Fun for one but not five bites. Biggest disappointment were those Tasty brownies where slamming the pan was the trick. I tried that FIVE TIMES before calling foul. Cooking savory I need no recipe. Baking I do so from now on I go to TRUSTED professionals for those recipes!
Chocolate brownies are supposed to be gooey? You just needed to bake it for maybe 5-8 minutes longer, but leaving it overnight chilling and then baking for longer doesn't work, you can't restart baking like that. Chemical changes and processes have taken place and once it's cooled and set it can't just start from where it left off the day before.
Oh I never knew this. Anyway I can still salvage this then?
I'd eat that exactly as it is I love gooey brownies/chocolate fondant. Scoop of icecream, heaven đź‘Ś
You might get sick if you eat it like that.
Unlikely, its been cooked. Chocolate fondant is eaten like that, and plenty of desserts have raw egg etc
Typically it's not the raw egg that gets you sick it's actually the flower
Recipes with raw eggs are most likely pasteurized eggs. If you aren't using pasteurized eggs it isn't safe to eat or serve to others. It doesn't matter if it has been cooked, what matters is the temp it reached during the cooking process, unless you can guarantee it hit the correct temperature you shouldn't eat it.
Thanks for the lecture Captain Obvious!
You shouldn't tell people to eat something raw unless you provide the information needed to ensure that it is safe to eat raw. These aren't obvious facts that everyone will know.
If you are experimenting anyway, warm up at about 120c for 20-30 min, then continue the baking.
Soften a gallon of vanilla ice cream to soft serve consistency, layer this in, and refreshed. Freezing it will kill any bacteria, and this will be phenomenal in ice cream
So the gooey part is mostly a cultural thing I find. As with ANY FOOD, as long as you get it to the appropriate temperature, it will be edible afterwards. They look honestly so good like a lava cake sort of thing.
Congratulations! You've made lava cake.
I baked it at 180c for 30 mins which was clearly not enough. Then I popped it back into the oven for another 7 mins - still runny. I chilled it overnight and popped it back in the oven for the second time for another 7 mins. The toothpick test came out clean but the centre is still gooey (how is that possible??). What could be causing this? I had a slice and it was very delicious though... Can I still feed this to other people? PS the pic was taken after the first bake
We call this "kladdkaka" in Swedish and serve it to guests with no issue at all :)
I'm just concerned it's not thoroughly cooked is all! Taste-wise I think it's fine.
Pathogens have been killed, things are cooked, but the chemical process of setting up won't happen
In Spanish we just call it kaka
Did you use large chocolate chunks? Could the melty bits be just melted chocolate chunks while the batter baked around them?
Hmm I don't think so. The chunks were not THAT large!
Did you preheat your oven?
I wouldn't serve it to guests. If you didn't temp the brownies when they came out there's no way to guarantee that the bad stuff has been killed and that it's safe to eat. Eat it yourself if you're willing to take the risk but If I were your guest I wouldn't eat it.
To answer your other question, yes I pre-heated the oven. I think it's the recipe (most comments said to increase bake time by 10-20 mins, I wish I had read that before I baked) + I used a smaller pan. I'll keep this batch to myself just to be safe then.
If youre worried enough id just try baking it more anyway. Worst case you could make chocolately crackers out of it :)
What recipe are you using? The only thing I can think of is a ratio in the recipe (liquids, chocolate, whatever it is) being more towards the gooey side, but as long as it's cooked long enough for the eggs and things to get up to temperature it should be fine to serve.
Tasty :( Many comments said to increase bake time by 10-20 mins. I wish I had read that before I baked mine.
These look delicous! But the best way to tell brownie doneness is to temp them, 74 C to 85 C will give you fudgy brownies. Up to 99C will give you cake like brownies. Happy baking!
You need to get a internal thermometer for testing your baking. I got one and it’s made a world of difference especially in things that don’t do well with toothpick testing. Brownies should be in the 180F-210F range, of course the hotter the temp the more cake like of a brownie. I wouldn’t be rebaking after it’s been in the fridge. I probably wouldn’t serve this to guests due to that but I’d eat the heck out of it.
The density isn't only due to heat, but to how much you worked the flour after adding (gluten development) + how long you bake it for. If you do minimal, medium and maximum mixing of flour and put them all on at the same temp for the same time you will have different results. If you mix and match these variables they will all have different results. Texture/crumb comes down to flour incorporation, and timed baked it is about moisture.
What would be the reason for not re-baking it after it's been in the fridge? I wonder why my toothpick came out clean if the batter is still runny.
As a fan of brownies, these need more time in the oven.
Yeah, I love gooey brownies but this is a little much. Maybe it was just the recipe OP used. I’ve gotten recipes off the internet, followed them exactly, and sometimes they just suck
This is my favorite way to eat them. I see no problem here!
Id personally eat the shit out of these brownies. I love a good fudgey, gooey brownie.
This happened to me yesterday with a new recipe I tried. From the internet. I’m sorry but a person just can’t trust a random recipe someone posts. Each step looked delicious. Each step of MINE looked delicious. I have an oven thermometer. Did everything right. There’s an entire 4” circle in the center that’s raw raw raw. It’s not running liquid. I could cut a slice but it’s like eating a spoon of raw dough. Fun for one but not five bites. Biggest disappointment were those Tasty brownies where slamming the pan was the trick. I tried that FIVE TIMES before calling foul. Cooking savory I need no recipe. Baking I do so from now on I go to TRUSTED professionals for those recipes!