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Jun 30, 2006 08:06 PM

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?

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  1. 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....)

    1 Reply
    1. re: Mrs Fang

      Yeah, I am an old Home Eccy. I know how to test it but, not it is fine, I opened it a week ago to use in something else and it almost rose too much.

    2. I made those cookies years ago and they were flat and unattractive. How do they normally look for you?

      P.S. Get them out of the trash, break them up into pieces and crisp in the oven a bit (to dry) and save them to top ice cream!

      1. 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.

        Sarah C