So I mixed up a batch of Joanne Chang's brownies from her baking book, poured them in the pan, and realized the sugar was still in the measuring cup....scraped the batter back into the bowl and beat it in--not too much to avoid over-activating the gluten in the flour. I'm baking it in my Breville oven in a rimmed sheet pan lined with foil to add height, instead of a 9 x 13. Will I end up with anything anyone can eat :( or with chocolate "rocks"?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)