Brownie Cookie Disaster
I have made Claudia Flemming's Chocolate Brownie cookes dozens of times and never had a failure. I don'tknow what went wrong today, and of course they were supposed to be for a brunch I am helping to cater on Sunday.
The baking powder is a new can just opened, the eggs were beaten the required 15 minutes, I allowed the batter to stand and thicken as suggested and what I got were chocolate brownie mini pancakes. I have never made them in summer before and the humidity is at 68% today but my kitchen is a cool air conditioned 70 F. What went wrong? They are really flat and quite porous. They went into the trash and the rest of the batter after 2 pans with the same results was pitched. What a waste of Sharffen Berger! Any ideas out there?
I swear that some recipes just quit on you. When I was baking muffins for a restaurant, I used a bran muffin recipe every day. This worked fine for several months, and then one day it didn't, and I never could get it right again. After that I switched to a different recipe. Meanwhile, everything else continued to come out in the normal way, so it shouldn't have been the oven temperature or a bad batch of some ingredient.
A bad batch of baking powder? I wonder if there's any way to test that. I doubt it was the humidity; I live not far from the ocean and it's usually at least that humid here.
(Oh, the beauty of the edit function.)
I just found these instructions for testing baking powder:
Put 1/2 teaspoon of baking soda into a glass of warm/hot water. If it foams to the top, the baking powder is still active.
Pour a couple of tablespoons of vinegar into a small bowl or cup, add 1 teaspoon of baking soda, if it froths it's good.
(Note---the responses say "soda" though the question they were derived from said "powder." So, who knows....)