This is where all I can say is practise makes perfect or at
least gives you a better idea. I know it's expensive to have batches of
over done or under done brownies but in my humble experience you can
rescue them by turning them into some other kind of dessert.
If they are too dry then serve with cream or icecream . If they are underdone, I've been desperate enough to put them back in the oven and bake for a bit longer.
Nonetheless here are some guidelines for the brownie baking times.
Obviously you should take note of what the recipe suggests and hopefully if you've had your oven a while you'll know from previous baking experience how to adjust it accordingly in terms of temperature.
If you are making fudge-style brownies, take the pan out the oven when the sides have shrunk slightly away from the edges of the pan. The center of the baked brownie mixture will still be slightly gooey, but will firm up during cooling. Cake-style brownies are ready when a skewer inserted into the center of the brownie mix has a few moist crumbs attached to it.
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