The edges of my brownies set into dense fudge, while the center stays sticky enough to look underbaked. I'm using a deep square tin and following the recipe's stated time. A toothpick test is confusing because fudgy brownies aren't supposed to come out perfectly clean. Should I be judging by internal temperature, a slight wobble or how the surface looks? I want a soft center, just not raw batter.
Brownies that are fudgy at the edge but underdone in the center
- baking
- brownies
- fudgy
- edge
5
3 replies
Go by the middle, not the edges. The center should still have some give, but it shouldn't jiggle like batter when you shake the pan.
Go by the middle, not the edges. The center should still have some give, but it shouldn't jiggle like batter when you shake the pan.
I usually trust the surface first. If it looks set and a tester comes out with moist crumbs instead of wet smear, that's close enough for me.
A deep tin can make the center behave like it needs more time even when the edges are already there. I would check a bit earlier than the recipe says and then let carryover finish the job.
That makes sense. I may be letting the pan bully me.