Brownies are not setting up in the middle but edges are drying out???

Question

I am generally a good cook at least my kids say they love my food but not the best baker. I am having issues with baking brownies lately. The edges are getting crispy but the center is a pudding consistancy. I moved to an elevation of 5,000 ft. Can high elevation have any thing to do with it? I believe this oven usually runs hot so I put them on the minumun time requirement and the edges get crisp and the center stays gooey. Any ideas? Sometime I have good luck but somedays a mess. I follow the package directions. Help???

Answer 1

5,000 ft o.o? thats like in the air lol...10 ft is about how tall your average ceilings are in a house..

Answer 2

First of all, High elevations will definitely effect the outcome and cooking qualities.Look in any reputable cook book for the adjustments to make up the difference in altitudes. Another cause could be you did not put the correct amount of egg's (large) is what needed to be used. Eggs give flavor but is used as a stabilizer (bonding agent). The batter was not stirred per the directions. If the recipe calls for beating the batter for 2 minutes, it means beat for 2 minutes (use a timer if needed) Was the right amount of liquid used or portioned correctly. Any of these errors plus the high elevation will no doubt make the brownie mix hard to cook correctly.

Answer 3

I normally put a little more pan cooking spray on the edges to help make it better around the edges. You should also raise the temp in the oven and then decrease the time you cook them almost by half what the box suggests. Hope this helps. Take care and good luck.
Amy

Answer 4

If you read the box under the directions it will tell you about the elevation. My suggestion is try to use a bigger pan and spread the brownies out more so that the middle will cook and the edges won't over cook. Thanks for the idea, I am going to make brownies tonight.

Answer 5

Yes, high elevation does make a difference. Your oven probably isn't getting hot enough, and the increased air pressure is causing air bubbles to get trapped in the batter. You need to raise the temperature 20-25 degrees and decrease the baking time.

Answer 6

Are you using an oven thermometer to verify temperature? It may not be running as hot as you think it is or it may be running even hotter. I have a separate oven thermometer because my oven (in a rental apartment) runs cooler than the setting says.

If you're making them from a box mix, most mixes have "high elevation" instructions, usually on a side panel. You might need to add a little flour to the mix. I've never lived any higher than 1000 feet above sea level, so I've never needed the extra flour, but I've seen it listed on every box mix I buy.

Answer 7

Elevation has a huge effect. Best thing would be to cook it at a lower temperature for a longer amount of time, that way the edges don't get burned so fast and the middle has time to catch up.

Answer 8

The very first thing: Get a good oven thermometer. You can't know where to go if you don't know where you are! Assuming your oven is heating correctly, pre-heat the oven for at least 10 minutes after it hits your target temperature. Oven thermostats measure air temperature and it takes time to get the oven walls and racks to temp.

You don't say what temp you are baking at, if you are baking at 350 or higher, I would try 325 and go for a longer time. Say about 10 min more. Check with toothpick. Whne it comes out clean, you are done.

Answer 9

Ghiraradeli Double Chocolate Brownie blend. Makes a great pie crust, in case you may make a Chocolate Mouse pie. yet another determination is that this recipe: John'S moist cakes: The cakes: a million a million/2 cups all objective flour a million/2 teaspoon bakin soda a million/4 teaspoon salt 3/4 Cup white sugar a million stick of butter 2 Tablespoons water (not heat water or warm water) 9 ozSemi candy chocolate chips, divided a million teaspoon vanilla 2 eggs Frosting*: a million field (sixteen oz) vanilla frosting a million tube ( 4 a million/ oz) chocolate adorning icing For the cakes- integrate flour, baking soda, and salt in a small bowl. integrate sugar, butter and water in a medium sauce pan. deliver just to a boil, over medium warmth, constantly stirring; do away with from warmth (or integrate sugar, butter and water in a medium microwave risk-free bowl, at one hundred% potential for 3 mi nutes, stirring haf way trhough cookin time. Stir till tender). upload a million cup chocolate chips and vanilla; stir till tender. upload the eggs, a million at a time, strring after each and each addition. Stir in the flour blend adn last chocolate chips. unfold right into a greased 9 inch sq. baking pan. Bake in a preheated 350 stages f oven for 20 to half-hour, or till the middel is desperate. thoroughly cool (the middel will sink) in the pan on a rack. For the frostin: unfold teh vanilla frosting over the cakes. Squueze the chocolate icing in parallel lines over the frostin. Drag a wood %. by way of the chocolate icing to feather. enable to stand till the frosting is desperate. shrink into bars. Recipe makes sixteen. * Or make very own

Answer 10

Try dropping the temp by 25 degrees and putting in a bigger pan that makes them thinner. Make sure you are cooking on the center shelf. If that does not work, move it up or down to see the best shelf.

Answer 11

High altitude baking is a challenge.
Usually the boxes of baking mixes have high altitude directions. If they are not there, contact the county in which you live. The counties have an Extension which teach cooking for special situations.