If you want to get even more divisive, try converting people to metric baking measurements. Baking bread and cakes is much more repeatable if you use mass rather than volume to measure ingredients.
The results from this recipe were never consistent when I used volume measurements. I converted to mass in metric and now I get consistent results.
- 227 g unsalted butter (2 US sticks) unsalted butter (The better the butter, the better the results. In the U.S. market, Kerrygold yields the best results, followed by Cabot, and "well, it's still brownies" Market Basket house brand.)
- 400 g dark brown sugar
- 2 large eggs
- 5-10 ml vanilla extract
- 150 g mashed bananas (about 2-3 large, brown bananas)
- 156 g all-purpose flour (I prefer King Arthur All Purpose Unbleached Flour)
- 60-70 g cocoa powder
- 2-3g teaspoon salt
- 280(ish) g chocolate chips (I prefer Ghirardelli Bittersweet 60% Cacao Baking Chips, use 1 bag) )
### Instructions
- Preheat the oven to 350F degrees (180C or 170C fan forced). Line a 9x13 inch (23x33 cm) pan with parchment paper or aluminum foil leaving an overhang around the sides. Alternatively, lightly grease the pan.
- Melt the butter in a double boiler. Add in the brown sugar, stir, and let it sit in the double boiler, stirring occasionally until the mixture has a nice caramelly flavor.
- While the butter-sugar mixture is cooking in the double boiler, combine the dry ingredients.
- Sometimes cocoa powder is lumpy, and you may need to sift it. The alternative I use is combined flour, cocoa powder, and salt, and use a whisk to mix it all together and break up any lumps if there are any.
- Take the brown sugar butter mixture off of the double boiler and mix in the mashed bananas and vanilla.
- The bananas usually cool the mixture enough that the eggs won't cook when you put them in, but if the mixture is hot, add some flour, add some of the dry ingredients, and that will cool it down enough to add the eggs safely.
- Stir in the chocolate chips.
- Pour/spoon the batter into the prepared pan and bake for about 35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Cool fully (about 4 hours), then slice. Store brownies in an airtight container in the fridge for up to 4 days. (Never last that long in my house)
I use volume measurements for baking and I get consistent results all the time. Perhaps your recipe is especially gnarly, but that isn't true of all recipes.
Volume measurements work acceptably in cooking only when you use some volumetric spoons for quantities corresponding to a completely filled spoon.
Otherwise, if you use a vessel with markings for various volumes, you waste a lot of time to ensure that the quantity in the vessel lines precisely to a marking and its surface is perfectly level, in comparison with weighing the same ingredient. Moreover, you have one more vessel to wash.
I eat only food that I cook myself and I use only 2 kinds of volume measurements. I use a set of volumetric spoons for measuring various kinds of powders used in small quantities, e.g. salt and spices. I also use a graded beaker for water. For any other ingredients, it is much faster to put the vessel in which they will be cooked on digital weighing scales, and pour there each ingredient until the right weight is reached. Besides being faster, this also avoids the need to use additional vessels, which would need washing. The graded beaker is better for water only because it must be taken from the tap, where I cannot put the weighing scales.
For example, this includes making bread, when I pour water in a bowl that will be used for kneading with a graded beaker, then I pour the flour while weighing until the desired weight is reached, then salt is added with a small volumetric spoon.
Regular results from volumetric measurements are due to the process. For example, sifting the flour every time gives you a degree of consistency approaching that of a mass-based measurement. Mass-based measurements make it easier to have that precision in the baking process.
The results from this recipe were never consistent when I used volume measurements. I converted to mass in metric and now I get consistent results.
adapted from: [https://www.justsotasty.com/wprm_print/11594](https://www.justsotasty.com/wprm_print/11594)
Banana Brownies
Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
### Equipment
- 9x13 inch (23 x 33 cm) baking pan*
### Ingredients
- 227 g unsalted butter (2 US sticks) unsalted butter (The better the butter, the better the results. In the U.S. market, Kerrygold yields the best results, followed by Cabot, and "well, it's still brownies" Market Basket house brand.) - 400 g dark brown sugar - 2 large eggs - 5-10 ml vanilla extract - 150 g mashed bananas (about 2-3 large, brown bananas) - 156 g all-purpose flour (I prefer King Arthur All Purpose Unbleached Flour) - 60-70 g cocoa powder - 2-3g teaspoon salt - 280(ish) g chocolate chips (I prefer Ghirardelli Bittersweet 60% Cacao Baking Chips, use 1 bag) )
### Instructions
- Preheat the oven to 350F degrees (180C or 170C fan forced). Line a 9x13 inch (23x33 cm) pan with parchment paper or aluminum foil leaving an overhang around the sides. Alternatively, lightly grease the pan. - Melt the butter in a double boiler. Add in the brown sugar, stir, and let it sit in the double boiler, stirring occasionally until the mixture has a nice caramelly flavor. - While the butter-sugar mixture is cooking in the double boiler, combine the dry ingredients. - Sometimes cocoa powder is lumpy, and you may need to sift it. The alternative I use is combined flour, cocoa powder, and salt, and use a whisk to mix it all together and break up any lumps if there are any. - Take the brown sugar butter mixture off of the double boiler and mix in the mashed bananas and vanilla. - The bananas usually cool the mixture enough that the eggs won't cook when you put them in, but if the mixture is hot, add some flour, add some of the dry ingredients, and that will cool it down enough to add the eggs safely. - Stir in the chocolate chips. - Pour/spoon the batter into the prepared pan and bake for about 35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs. - Cool fully (about 4 hours), then slice. Store brownies in an airtight container in the fridge for up to 4 days. (Never last that long in my house)