Brownies

Discussion in 'Pastries & Baking' started by whisked, Oct 9, 2015.

  1. whisked

    whisked

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    So I'm doing a trial and tried baking a brownie in a (smallish) Weck jar.  I put a little batter in, placed the disc of ganache then topped with remaining batter.  The ganache, naturally, sank to the bottom (not a bad thing, but not desired).  Should I pour the desired amount of batter in and place the disc on top, allowing it to then sink, or is there another method I haven't thought of yet?  Trying to get options before going back into the kitche.  I only have one jar ;)

    Also, the brownie rose very much, but then caved in the middle post-baking...a LOT.  The inside *was* under-done.  I will bake longer next time, but would the under-baking have done it?

    Thanks!
     
  2. panini

    panini

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    Just a quick thought. Maybe try to put some batter in the jar, then bake a little or under a broiler for a minute. Just enough to get a little crust on top. Then the disc and the rest of batter. The bottom will be done a little before the top half but that will just make it fudgier.

      Another thought would be to chill the bottom in the jar, then the disc and bake.

    Another thought would be to dredge the disc in flour, might not sink. Or you can cut up the ganache and dust with flour and then in the middle.
     
    Last edited: Oct 9, 2015
  3. chefwriter

    chefwriter

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    I like the idea of chilling the bottom first. My first thought would be to go get more jars so you can do several at once.

    Whatever you do, I would eat it. It's a brownie with ganache. I can't imagine a bad one. 
     
  4. panini

    panini

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    I just stopped back to see if you had any success. One thing I didn't think of was, bake it, let the ganache sink, chill it after it's done and then just heat or dip the glass in hot water and turn it out.
     
  5. whisked

    whisked

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    Fantastic ideas.  I also thought about batter first then bake a little, then add ganache.  

    Could chill, but then I worry about it cracking or shattering when baking? (one extreme temp to the next). 

    Maybe not flour, but cocoa would blend nicely! 
     
  6. whisked

    whisked

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    Agreed ;)
     
  7. whisked

    whisked

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    Also a great idea.  I will be baking tomorrow and will try then! I found another jar that's not too deep :)

    Any thoughts on the caving in?
     
  8. flipflopgirl

    flipflopgirl

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    You are getting just enuf ift for the product to climb the walls of a small jar.

    The heat is melting the ganache which is dropping and creating a soft inner area which cannot support the structure as it cools.

    Have you tried a fudgy cake batter instead?

    Has more leavening and flour for structure but still (esp with ganache)  fudgy brownie texture

    Maybe the larger (wider?) jar coupled with the above suggestions will be enuf  to hit your mark....

    If not try tinkering with the flour.

    mimi
     
    Last edited: Oct 10, 2015