The recommended baking time is about 30 min. The batter was still wet at the 15 min mark, at 25 min, only the middle was wet, the surrounding was done. I left it for another 10 min but I think it was a mistake.
To preserve the moisture in the brownie, I should probably have taken it out at 20 min even if the batter is still wet, that's how the real ones are prepared. I added some sultanas this time around to make the overall taste more interesting. My quest to make moist cake is still ongoing.
1 comment:
You should try making pudding cake. It's made to be wet/very moist inside.
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