Who the fuck is putting water in brownies
Some packaged mixes will specify water or milk. Milk of course makes a better product, but water will work as well
Both are inherently inferior to a mass of sugar, egg and butter
Sure, but if you’re going for package mixes, quality is already way out of the conversation.
I’m not going for package mixes
Who the fuck is putting the wrong number of eggs, an ingredient that comes in discreet quantities?
How would you know how many eggs they were using if they were being discreet?
My first thought, never made brownies but I assume it is similar buchta ( flat style slavic cake? Idk what it’s in English).
Doesn’t appear to be similar to buchta. It’s like a slab of slightly cakey, fudgey chocolate cookie with a delicately shiny, crinkly top due to the massive amount of sugar. This sugar acts as the majority of “wet” baking ingredients, followed by eggs, and then butter.
Buchta is quite broad term sadly. The recipe I use for buchta is 100g sugar, 5 eggs(separated and whites beaten), 150g butter, 200ml milk 400g flour and baking powder. Bake at 160°c for one hour. I use half the sugar that’s usually in recipes.
The rising agents (beaten egg white, baking powder), milk, and substantial amount of flour definitely make that more of a cake than brownies.
My brownies use 400g sugar, 3 eggs, 170g butter, 82g cocoa powder, 125g flour, and 170g chocolate along with some vanilla extract and salt.
They were following the instructions
The extremely common instructions for brownie mixes
![[MarleyFromCLE] Brownies](https://lemmy.dbzer0.com/pictrs/image/2c2547ca-8958-4137-9fa4-3b048fcf3450.webp){kind=link}