Making Brownies from scratch today... mix all your dry ingredients like flour,
(I use some pancake mix to get a real brownie texture combination with equal parts cake flour)
And Coco.
I mix my wet ingredients separately...
Then I combine the wet and dry ingredients together this makes for a even blending.
Also don’t over mix or under mix the batter about 20-25 stirs with a spatula should do it. My rule is just mix until you see no more dry ingredients and stop.
No problem... baking is closer to chemistry than say grilling..
It’s a lot harder to make it up as you go along that’s why Cakes, Brownies, Muffins and cookies all come in a package today.. baking from scratch is something that needs practice.
@GrandMoffTarkin I used to work in a food lab and we did experiments on baked goods. How you stir, how many strokes, the speed of the mixer is all important. Too much, too fast creates gas holes and causes peaking in muffins and makes them tough. Just stuff like that.
