How to Fix Over-Watered Brownies

Brownies are a popular desert, with a distinct, crumbly, soft texture.

The secret to making good brownies is the consistency. Brownies should be crumbly, but not wet. When you are making brownies, the mixture should be smooth, thick and pourable, similar to thick double cream. Mixtures which don't pour easily are likely to be too solid and lose the crumbly texture Brownies should have, so add some extra water. If your mixture is too runny, it is likely to burn, and will not have the signature crumbliness. There are steps you can take to fix your mixture if you have added too much water. Does this Spark an idea?

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Spoon
Flour

Instructions

- 1
  
  Make sure all the mixture has been mixed in. Flour can attach itself to the side of the bowl above the mixture, so make sure there is none around the sides and that the flour has been well mixed.
- 2
  
  Place the mixture in the refrigerator for a few minutes. Check on the mixture regularly. Depending on how runny your mixture is, cooling the mixture can take anywhere from one hour to overnight.
- 3
  
  Remove the mixture when it has a more, brownie-like consistency. Stir the mixture carefully, ensuring it is all the correct texture. It should appear much thicker and pour off the spoon once it is well mixed.
- 4
  
  Wait for the mixture to return to room temperature. Mix intermittently throughout. This can take some time if your room is cold.
- 5
  
  Check the consistency once the mixture is at room temperature. If it is correct - thick and smooth, and pouring like cream - you can begin to make your brownies. If it is still too runny, add small amounts of flour (a small spoon at a time) to the mixture and stir throughout.