I made a double batch of Cook's "Best Brownies" which I've made at least a half dozen times without incident. My kitchen was 90+ degrees yesterday and the cooking time went from a normal 24 minutes to a panic-inducing 32 minutes - and they still came out undercooked.
The simple answer could be that my oven isn't working. But I'm more curious to find out (for future company picnic desserts) if the weather plays such a drastic role in baking. If so, what adjustments should be made? - Winnie
We've had problems in the past with high humidity baking, and even if they have no effect on the final product, heat and humidity certainly have an effect on the cook!
We have a couple unrelated notes on your question first. It does sound quite possible that your oven is not holding at the right temperature. We always use an oven thermometer and it has saved many baking projects from our old oven's temperament.
Also, you mentioned a double batch of brownies? Did you bake in two normal sized pans, or one slightly larger pan? This could have really affected baking time as well.
And yet it could still be the humidity too; hot air can hold quite a lot more moisture than cold air, and this could have affected your brownies. When there is more moisture to bake out it's going to take longer. We tend to think that it would affect yeast-breads rising and baking more, however, and that probably it was only one factor in the problem here.
We are not kitchen scientists, though - anyone else have a good answer to this question?
(Image credit: iStockphoto.com/Brian Daly)
Copyright © 2008 Apartment Therapy
I love this question, and love your answer, and wonder if Harold McGhee has the science . . .
http://news.curiouscook.com/
view guido's profile
Mmm, I love underdone brownies.
view brittanykate's profile
Oh, god. You just had to go posting about brownies right now. And underdone brownies, fresh from the oven? I'm seriously drooling at my desk.
view erin in indy's profile
Yes, the humidity can double cooking time. No need to panic for that extra 8 minutes or take them out before they were done. I've made cheesecakes that I have baked for 75 minutes and ones I've baked for 120 minutes. Cooking time in an tiny and old apartment over with varying weather conditions makes for interesting results.
view TerrificThings's profile
And....recipe?
view Monkeyme's profile
This happened to me making pumpkin bread at my mom's house. she never used her oven and I went home and tried to use it... we got an oven thermometer and my 375 degrees was actually more like 125. She had to get the oven fixed.
Now when my oven broke I got to get a whole new oven. But I could actually touch the heating element and say, "Hmm, I don't think that's at 400 degrees". And the seal around the door went bad so stuff leaked from the corners of the door. It was creepy.
My point? Ovens are picky, get a little thermometer and you'll know exactly what's happening to your brownies.
view Anne (in Reno)'s profile
I live in the tropics. I have this same problem AND I have an oven thermometer. I had never thought about the fact that it could be related to the humidity. Makes sense, though.
view Val Q's profile
has anyone had problems with the oven thermometer charring? I bought a thermometer, stuck it in the oven and about a week later it was all black and bubbly inside. Not that my oven was unusually warm (I thought). But you'd think an oven thermometer would be made for high heat, right?
view Eliza's profile
My family owns a house in Hawaii, and we have this problem a lot. Doughs tend to be sticky, baked things tend to be a bit runny and underdone. We've experimented a lot, and just add a bit of extra flour to doughs and bake things a few minutes longer than the directions indicate. Usually works pretty well. Underdone brownies don't sound bad at all, though!
And yes, the recipe would be good!
view Sydney's profile
The recipe:
http://www.cyber-kitchen.com/recipes/Orgasmic_Chocolate_Brownies.htm
Oddly, this one says to cook 30-35 min for double batch. Cook's says to cook 26 min for double batch (20 for single).
I used all-purpose flour and my previous batches were fine. I recommend using a quality chocolate (I use Valrhona).
Also, the brownies were/are fantastic! However, "spoon" brownies wouldn't do well at a company picnic. I froze the brownie blobs which we are slowly eating our way through.
view winnie's profile