Quote:
Originally Posted by ltl/fb
I want a brownie recipe to be more liquid. How do I do this? Add lukewarm water and bake longer so it will evaporate?
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What do you mean you want it to be more "liquid"? Moister? Less cake-y?
I don't think adding water and baking longer is the answer, whatever you mean.
ETA: I haven't tried
this recipe but it looks pretty moist. You could make just the brownies without the home-made caramels.