Bizarre brownie texture
I got an advance copy of Emeril's new book and inside was a good looking chipolte brownie recipe. I love adding spice to chocolate, so I figured I'd give it a try. In the recipe, he has you melt the butter and chocolate, then add a flour/sugar/spice mixture, then add eggs. i thought that was a bit odd--don't you usually add eggs before flour? But I followed the directions to see what would happen.
The flavor is great--it's a pretty basic brownie recipe, just with the added spices--but it seemed like the fat from the butter (?) separated from the rest of the brownie and was in a melty pool on the top, even when it was cooked through. It doesn't hold together, but if you scoop it in a bowl you can eat it with a spoon...
I was also short an egg, but don't think that would give it this effect. I also used some chopped up ibarra mexican chocolate (per the recipe)...would that do it?
Why did they come out this way? Anyone know?
ok, so i looked up the recipe on the TVFN website, and despite all the positive reviews, i'm going to echo the sentiments already voiced here that the methodology of the recipe is flawed. adding the eggs at the end doesn't really allow for them to emulsify and bind the other ingredients, which is essential with such a high ratio of fat to flour.
if you're up for it. i'd try it again, but this time follow the more traditional steps - the order mnosyne listed for Nick Malgieri's recipe is the way to go.
Eggs provide the coagulant for your brownies, so I would say that yes, using three eggs instead of the four eggs called for in the recipe might well have an adverse effect on the texture.