Emergency brownie help needed!

[Birmingham]

Made a recipe found on a bottle of McCormick's orange extract: to any boxed brownie mix add 1 T of orange extract (plus some choc chips which I left out).

So I made a box of Ghiradelli brownies--the ones with choc sauce included. Baked them 40 min at 325 as instructed but they didn't look done. Then did 5 more min and let them cool. It's probably been 30 min. Couldn't resist and so went to cut a small piece: they're completely uncooked! Tastes great if you like uncooked brownies.

Do I put them back in the oven? What would you do? Did the extract make it too liquidy?

[Birmingham]

Okay, I think I've salvaged them. Had to cook them 18 min additional at 350 for Pete's sake. Not sure I'll try this again! But I might see if a relative can find me that Boyajian orange oil that some of you mentioned before. A drop or two of that shouldn't affect the baking like 1T of orange extract.

[AndrewK512]

I can only assume that the recipe wanted a 9x9 pan and so using an 8x8 pan would up the baking time a bit.

[Ruth Lafler]

If you think too much liquid is the problem (I'd agree it's probably pan size or oven temp), then simply decrease one of the other liquids.

[visciole]

I agree, a little bit of orange extract shouldn't make a big difference. Are you sure the oven was preheated when you put them in? Sometimes if the oven isn't adequately hot in the beginning it throws off cooking time. Also, opening the oven up a lot of times to check the progress can cause a lot of heat to be lost, which also might be part of your problem.

[Ruth Lafler]

It also makes a difference whether you use a glass or metal pan (that is, a difference between the stated baking time and the actual time). And of course the fact that it was out of the oven for a while and then put it back means the total time was more than if it had been in the oven continuously.

[bushwickgirl]

The different responses to radiant heat by a glass, light or dark metal pan is generally adjusted in recipes by a lower oven temp for glass or dark metal, rather than a shorter baking time, the lower temp being a better trade off for the shorter time, especially with glass. The OP mentioned she used a metal pan.

I believe, if I'm not mistaken, that the Ghiradelli brownie mix suggests a longer baking time for a glass pan, with a temp of 325° for both glass and metal. This is somewhat contrary information to what I understand about baking in glass pans.

Beyond that, I think the OP's oven temp needs to be checked and possibly calibrated. When combined with loss of heat through door opening and out of oven time, baking time can add up. Assuming that the OP measured the called for liquid properly, I highly doubt whether one tablespoon of orange extract had anything to do with the extra baking time. I think purchasing a oven thermometer might be a good idea.

[Ruth Lafler]

Yes, my oven turns out to be off by about 50 degrees, which makes an oven thermometer vital.

[ocbaker]

Maybe you could try calling Melinda Lee for advice! It seems to me that she gets these kind of questions a lot.

[ipsedixit]

Yeah, stick em back into the oven by all means.

[Birmingham]

Just did 5 more min at 350 (instead of 325) and no progress yet....

[ipsedixit]

I usually bake my brownies at 300F for 45 minutes.

You might want to check your oven temp.

Also, what kind of baking pan or dish are you using? Shallow? Deep? That might affect cooking time as well.

Good luck.

[Birmingham]

It's my grandmother's old 8x8 metal pan. Has always worked great before with whatever recipe. I'm sure it has to do with this added extract. I think I"m gonna have to give up on the whole chocolate-orange thing. (I tried unsuccessfully to make a chocolate-orange bundt cake--with lots of help from Chowhounders.)

[goodhealthgourmet]

no, don't give up! try using pure orange *oil* (different than extract) or zest instead...you'll get better flavor and it won't interfere with baking time or doneness.