I didn't do anything different and I followed the instructions to a T but somehow my brownies tried to turn inside out.
by Kohi-to-keki
36 Comments
modern-disciple
Has this recipe worked before? Do you have an oven thermometer?
Toldasaurasrex
Kind of looks like the skin on a chicken thigh if you placed it skin side down on a really hot pan.
crackerfactorywheel
What recipe are you using? I’ve never had brownies do this to be before when I’ve baked them.
Crazy_lady60
Old eggs or old butter. Looks like too much liquid
AustinBennettWriter
I’ll eat them if you want to.
RachtheRad
What the actual heck lol
longlisten527
Did you mix it in a separate bowl or in this dish??
Emeryb999
Did you put the dish in the oven empty first? It looks like an effect from the sides cooking weird/temperature differences.
DJMagicHandz
Super crunchy edge and a fudgy interior?
ReStitchSmitch
Frownies
BahamaArtist242
Looks like a wash cloth was used when a bath towel was needed 🤔
Catloaver
*moisturize me, moisturize me!!*
Sorry, I’m not sure what happened, but it looks neat!
Kunisada13
A true mystery, but I’m also wondering how they tasted and what the textures were like on the edge vs middle when you cut into them
Lemonheads
Did you cut them? Do they happen to be fluffy or less dense on the edges and “normal” in the middle?
Did you let the batter sit in the pan for more than 10-15 mins before baking?
To me it looks like the butter separated and then “steamed” up through the edges of the batter. Random hypothesis.
wantbeanonymous
Did you leave the batter sitting in the tray for an unusually long time before putting it in the oven? Like, did the top of the batter dry out a bit/form a skin like pudding before baking? I’m not even sure if that could cause this…
oseliks
Dead thought that was a piece of leather for a sec
SinSZ
From what I know and am guessing a bit here as well, the sides may have gotten very hot that the batter was bubbling/boiling on the sides, which disturbs the sugar on the surface of the sides thus preventing the forming of the skin.
broken0lightbulb
Convection setting?
Saratrooper
I deadass thought you threw a slice of American cheese on there and baked it as-is. And I was like BROOOOOO.
Anyways, I hope someone can give you some insight because this is just so bizarre looking. Is the texture and taste affected as well, or is it just the appearance?
aj0457
Did you wait for your oven to preheat? My mom never waits for the oven to preheat. Her brownies turn out both overcooked and raw.
Notarealusername3058
Looks like the outer edge boiled before getting solid. Which is weird.
I’m thinking too much moisture in the mix and/or too high temp on oven.
Neat-Albatross-4679
Your brownies got a Brazilian 😁
backwardssdrawrof
So the crunchy edges but soft middle make me think there was a few different things at play. Crunchy could mean that there was less moisture, whether from cooking out or too hot and the fat fries the area.
Possible influences could be: * temperature difference — was the oven preheated? Were your eggs room temp or butter softened?
* weather/humidity change — less moisture in the air, more sensitive to changes
* different eggs — jumbo vs large eggs means more egg white and more liquid, changes what gets cooked
* different spatula or way of laying out the batter — if overbeat, or mixed with more air, putting the batter in could be pushing out air and lighter batter pushed to the edges… which explains the baking differences
I’m so curious about if you figure it out!
CandyHeartFarts
Looks like the top baked too fast, creating the crust, but there still needed to be room for the brownies to rise a bit, and so they pushed up along the sides, came up and around on top of the crust that had already been formed.
To me this could be caused by undermixing or if the batter sat out in the pan too long and had different temperatures on the sides than the middle causing an uneven baking like we see.
C0n5p1racy
I thought it was a framed turd.
Lepke2011
Franken Brownie!
ZodiacSong
I’ll say this, when I spray the pan and a little goes on top of the brownies, they get this weird texture on the edges. Did any spray leak on top of the brownies after being poured?
Sarcastic_Capricorn
They were left in the dryer too long
EastTyne1191
Probably uneven oven temperature or maybe the pan. It looks like the sides heated up too quickly, so it’s possible the pan contributed somehow.
I’d try it again in a different pan, then just go ahead and mail the brownies so we can test them. … for Science.
808_Lion
In all my years of baking and cooking, I’ve never seen anything like this. I can’t even begin to guess.
This is exceptional in the “this is nuts and we need to do a study” exceptional.
36 Comments
Has this recipe worked before? Do you have an oven thermometer?
Kind of looks like the skin on a chicken thigh if you placed it skin side down on a really hot pan.
What recipe are you using? I’ve never had brownies do this to be before when I’ve baked them.
Old eggs or old butter. Looks like too much liquid
I’ll eat them if you want to.
What the actual heck lol
Did you mix it in a separate bowl or in this dish??
Did you put the dish in the oven empty first? It looks like an effect from the sides cooking weird/temperature differences.
Super crunchy edge and a fudgy interior?
Frownies
Looks like a wash cloth was used when a bath towel was needed 🤔
*moisturize me, moisturize me!!*
Sorry, I’m not sure what happened, but it looks neat!
A true mystery, but I’m also wondering how they tasted and what the textures were like on the edge vs middle when you cut into them
Did you cut them? Do they happen to be fluffy or less dense on the edges and “normal” in the middle?
Did you let the batter sit in the pan for more than 10-15 mins before baking?
To me it looks like the butter separated and then “steamed” up through the edges of the batter. Random hypothesis.
Did you leave the batter sitting in the tray for an unusually long time before putting it in the oven? Like, did the top of the batter dry out a bit/form a skin like pudding before baking? I’m not even sure if that could cause this…
Dead thought that was a piece of leather for a sec
From what I know and am guessing a bit here as well, the sides may have gotten very hot that the batter was bubbling/boiling on the sides, which disturbs the sugar on the surface of the sides thus preventing the forming of the skin.
Convection setting?
I deadass thought you threw a slice of American cheese on there and baked it as-is. And I was like BROOOOOO.
Anyways, I hope someone can give you some insight because this is just so bizarre looking. Is the texture and taste affected as well, or is it just the appearance?
Did you wait for your oven to preheat? My mom never waits for the oven to preheat. Her brownies turn out both overcooked and raw.
Looks like the outer edge boiled before getting solid. Which is weird.
I’m thinking too much moisture in the mix and/or too high temp on oven.
Your brownies got a Brazilian 😁
So the crunchy edges but soft middle make me think there was a few different things at play. Crunchy could mean that there was less moisture, whether from cooking out or too hot and the fat fries the area.
Possible influences could be:
* temperature difference — was the oven preheated? Were your eggs room temp or butter softened?
* weather/humidity change — less moisture in the air, more sensitive to changes
* different eggs — jumbo vs large eggs means more egg white and more liquid, changes what gets cooked
* different spatula or way of laying out the batter — if overbeat, or mixed with more air, putting the batter in could be pushing out air and lighter batter pushed to the edges… which explains the baking differences
I’m so curious about if you figure it out!
Looks like the top baked too fast, creating the crust, but there still needed to be room for the brownies to rise a bit, and so they pushed up along the sides, came up and around on top of the crust that had already been formed.
To me this could be caused by undermixing or if the batter sat out in the pan too long and had different temperatures on the sides than the middle causing an uneven baking like we see.
I thought it was a framed turd.
Franken Brownie!
I’ll say this, when I spray the pan and a little goes on top of the brownies, they get this weird texture on the edges. Did any spray leak on top of the brownies after being poured?
They were left in the dryer too long
Probably uneven oven temperature or maybe the pan. It looks like the sides heated up too quickly, so it’s possible the pan contributed somehow.
I’d try it again in a different pan, then just go ahead and mail the brownies so we can test them. … for Science.
In all my years of baking and cooking, I’ve never seen anything like this. I can’t even begin to guess.
This is exceptional in the “this is nuts and we need to do a study” exceptional.
“Moisturize me”
https://handletheheat.com/glass-vs-metal-pan/
The glass baking dish is likely the culprit here.
I’m really not sure but I do think you need to donate this to a scientist somewhere for further research
glass pans nono for brownie
It’s cold, Okay?!
The Unibrownie