I think it’s more a question of them clinging to the sides of your parchment paper during the initial lift.
Try giving the sides of the paper a spritz of Baker’s Joy.
Also, try using two yolks instead of one whole egg if you want more fudgy style. Additionally, slower and lower works here too. Consider 325F for 40-45 minutes.
TragedyAnnDoll
They are depressed.
sherlocked27
Hint- it’s a good thing! It makes for fudgy brownies
CatfromLongIsland
I never had much luck with the dark cookie sheets I had for a few months. I eventually donated them and bought new ones that were lighter in color. I did lower the temperature by 25 degrees Fahrenheit as per the manufacturer’s recommendation. But in the end, I just did not want the hassle of reworking the time and temperature of my familiar recipes.
So when I see dark baking pans I always suspect they might be part of the problem.
CulinaryBiker
Some common reasons could be over mixing the batter, repeatedly opening and closing the oven door which let’s out the air thus causing the depression, or simply certain ratios or temperature of ingredients
ninjakiti
They’re just cooked more on the outside. Ideally if you’re going for fudge brownies you want them to sink. It just means the batter hasn’t fully set and collapses under the weight of itself, leading to a denser, fudge-like brownie.
Some people like them this way because you get a fudge center with a chewy outside. If you want them more evenly cooked, try a lower temperature, maybe 25f lower.
Reasonable_Tie_132
You don’t need four sides of parchment paper. Spray your pan with something or oil it by hand, then use one piece of parchment cut to the width of the inside of your pan, but longer. It gives it “wings” for you to lift the brownie out after it’s cooked so you can cut it nicely and serve. It will also help reduce the clinging/weird shape it creates
grannywanda
The pan is getting hot on the outer edges faster than the middle. Which always happens, but this dark pan increases the issue. Cook longer, or lower temp and cook lower longer.
HeftyJohnson1982
Brownies are supposed to sink, theyre brownies, not cake.
Esmer832
They might be underbaked, but my theory is the dark pan. They conduct heat better than light pans, so the edges are likely cooking too fast and setting as they puff, while the center takes longer. Look up Stella Parks from Serious Eats and her post about pan types. Otherwise, those brownies look amazing—perfect shiny tops!
No-Penalty-1148
Is your oven too hot? Wrap the outside edges with a moistened paper towel wrapped in foil. That helps the batter bake more evenly.
Icy-winter-pink
Try adding a tablespoon of cornstarch
LaurenNotFromUtah
Is that bad? I feel like that’s kinda what you want, unless you’re going for the cakey type of brownie.
7312000taka
I don’t know. Why don’t you let me ‘inspect’ them and I will *snarf* give you an analysis. 🧐
halmitnz
It’s generally caused by over mixing and incorporating too much air into the batter. Brownies should only be stirred until just combined. Another possible reason could be a double action raising agent that reacts with the ingredients first then heat second which can introduce extra raising but structure not able to maintain support.
PalestineRefugee
Did you take them out half way and bang it on the counter to remove air bubbles. Cause your not wanting a cakey brownie
JovialPanic389
I have had this result specifically when using parchment paper. I assume because the side lifts a bit.
LacedBerry
I think it’s the baking trays. Claire saffitz just did a video comparing brownies baked in a pricey tray Vs a standard one and the standard one had more of a sunken wrinkly finish. That’s not to say it’s bad, some people prefer this. But yes I’d guess something to do with the top & sides firming up before the inside fully bakes and so it collapsed on itself a little
19 Comments
The better to fill with caramel 😋 lol
I think it’s more a question of them clinging to the sides of your parchment paper during the initial lift.
Try giving the sides of the paper a spritz of Baker’s Joy.
Also, try using two yolks instead of one whole egg if you want more fudgy style. Additionally, slower and lower works here too. Consider 325F for 40-45 minutes.
They are depressed.
Hint- it’s a good thing! It makes for fudgy brownies
I never had much luck with the dark cookie sheets I had for a few months. I eventually donated them and bought new ones that were lighter in color. I did lower the temperature by 25 degrees Fahrenheit as per the manufacturer’s recommendation. But in the end, I just did not want the hassle of reworking the time and temperature of my familiar recipes.
So when I see dark baking pans I always suspect they might be part of the problem.
Some common reasons could be over mixing the batter, repeatedly opening and closing the oven door which let’s out the air thus causing the depression, or simply certain ratios or temperature of ingredients
They’re just cooked more on the outside. Ideally if you’re going for fudge brownies you want them to sink. It just means the batter hasn’t fully set and collapses under the weight of itself, leading to a denser, fudge-like brownie.
Some people like them this way because you get a fudge center with a chewy outside. If you want them more evenly cooked, try a lower temperature, maybe 25f lower.
You don’t need four sides of parchment paper. Spray your pan with something or oil it by hand, then use one piece of parchment cut to the width of the inside of your pan, but longer. It gives it “wings” for you to lift the brownie out after it’s cooked so you can cut it nicely and serve. It will also help reduce the clinging/weird shape it creates
The pan is getting hot on the outer edges faster than the middle. Which always happens, but this dark pan increases the issue. Cook longer, or lower temp and cook lower longer.
Brownies are supposed to sink, theyre brownies, not cake.
They might be underbaked, but my theory is the dark pan. They conduct heat better than light pans, so the edges are likely cooking too fast and setting as they puff, while the center takes longer. Look up Stella Parks from Serious Eats and her post about pan types.
Otherwise, those brownies look amazing—perfect shiny tops!
Is your oven too hot? Wrap the outside edges with a moistened paper towel wrapped in foil. That helps the batter bake more evenly.
Try adding a tablespoon of cornstarch
Is that bad? I feel like that’s kinda what you want, unless you’re going for the cakey type of brownie.
I don’t know. Why don’t you let me ‘inspect’ them and I will *snarf* give you an analysis. 🧐
It’s generally caused by over mixing and incorporating too much air into the batter. Brownies should only be stirred until just combined. Another possible reason could be a double action raising agent that reacts with the ingredients first then heat second which can introduce extra raising but structure not able to maintain support.
Did you take them out half way and bang it on the counter to remove air bubbles. Cause your not wanting a cakey brownie
I have had this result specifically when using parchment paper. I assume because the side lifts a bit.
I think it’s the baking trays. Claire saffitz just did a video comparing brownies baked in a pricey tray Vs a standard one and the standard one had more of a sunken wrinkly finish. That’s not to say it’s bad, some people prefer this. But yes I’d guess something to do with the top & sides firming up before the inside fully bakes and so it collapsed on itself a little