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2CommentsJoined March 26th, 2015

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  • emmer completed the lesson Leavening Agents in the class Science of Baking4 weeks ago
  • emmer commented on Hafsah Aamer's instructable 2 Minute Brownie3 months ago
    2 Minute Brownie

    I have also made cake-in-a-cup for sale and as gifts. I have found that at microwave speeds, the leavening--baking powder or soda--doesn't have time to work. so I don't bother with it. I add nuts, if using, about 1/2 of the way thru "baking" so that they stay at/near the top.one possible cause of dryness, other than accuracy in measuring, is the flour itself. there is a variation in moisture level in various flours, depending on age and storage conditions, etc. for example, if you use soft white (whole) wheat, you need to allow a few minutes for the flour to absorb the liquid or the product will seem dry. I agree with the suggestions for using milk or cream to make a richer product. of course the original version could be considered "diet" brownies. perhaps that woul...see more »I have also made cake-in-a-cup for sale and as gifts. I have found that at microwave speeds, the leavening--baking powder or soda--doesn't have time to work. so I don't bother with it. I add nuts, if using, about 1/2 of the way thru "baking" so that they stay at/near the top.one possible cause of dryness, other than accuracy in measuring, is the flour itself. there is a variation in moisture level in various flours, depending on age and storage conditions, etc. for example, if you use soft white (whole) wheat, you need to allow a few minutes for the flour to absorb the liquid or the product will seem dry. I agree with the suggestions for using milk or cream to make a richer product. of course the original version could be considered "diet" brownies. perhaps that would be a plus after the holidays. :-)happy chocolating! emmer

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