Help! Batter Bowl Brownie Mix Recipe

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Discussion Overview

This thread centers around participants sharing their experiences and challenges with the Batter Bowl Brownie Mix recipe, particularly regarding baking times and methods. Several users discuss their attempts to achieve the desired consistency and texture of the brownies, while others seek advice on how to avoid previous mistakes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed frustration over the brownies remaining runny even after extended baking times, questioning where they went wrong.
  • Another participant shared their experience of baking the brownies in an 8X8 pan, noting that they also encountered issues with the brownies being liquidy after the recommended baking time.
  • Several users suggested using a larger pan, such as the large bar pan, to potentially improve baking results.
  • One participant mentioned the importance of accurately measuring ingredients, particularly when splitting amounts for layering, based on their own past difficulties.
  • Another participant provided a detailed breakdown of how they would write out the ingredients for clarity, emphasizing the need for accuracy in baking.
  • One user noted that the size of the baking pan significantly affects cooking time, sharing their insights on how different pan sizes impact the final product.
  • Another participant reported a successful outcome when using the large bar pan, although they found the spreading of the batter to be awkward.

Areas of Agreement / Disagreement

Views differ on the best baking method and pan size for the brownies, with no clear consensus on the optimal approach. Some participants agree on the need for careful measurement and pan selection, while others share varying experiences with baking times.

Contextual Notes

Participants are primarily discussing their personal experiences with the Batter Bowl Brownie Mix recipe in the context of preparing for shows and events, highlighting the challenges of achieving the right consistency and presentation.

Who May Find This Useful

This discussion may be useful for Pampered Chef consultants looking for insights on baking techniques and troubleshooting common issues with the Batter Bowl Brownie Mix recipe.

L
LibrarianChef
Silver Member
Messages
317
I'm doing this recipe tomorrow for a group of ladies at a friend's show tomorrow night, so I tested it tonight. The batter bowl looks cute (except that I would put the m&m candies closer to the top because the flower mix tirckles down and covers them a bit. I heated the oven to 350 and baked for 35 minutes, but it was all still runny inside, so I cooked another 10 minutes--still runny. Another 10 minutes...still all goey. This is a nightmare. Did anyone else have to cooke the brownies over an hour to get them right? I'm at my wits end. :( This is what I have--where did I go wrong? :confused:


Batter Bowl Brownie Mix
Simply layer the brownie ingredients like sand art, and give it to
the chocolate lover in your life!

1¹/³ cups sugar, divided 1 teaspoon ground cinnamon
½ teaspoon salt ½ teaspoon baking powder
½ cup white chocolate morsels ½ cup unsweetened cocoa powder
1½ cups all-purpose flour, divided
½ cup walnut halves, coarsely chopped
1 cup candy-coated chocolate miniature baking bits

In small bowl, combine ²/³ cup sugar and cinnamon; mix well and set aside.
In Small Batter Bowl, layer ingredients as follows, gently patting each layer
before adding the next ingredient: salt, baking powder, ½ cup of the flour,
cocoa powder, remaining ²/³ cup sugar, baking bits and remaining 1 cup flour.
Top with reserved cinnamon-sugar mixture, chocolate morsels and walnuts.
Cover with lid. Attach the gift tag and give it as a gift.


Batter Bowl Brownies

1 recipe Batter Bowl Brownie Mix
½ cup vegetable oil
3 eggs
¼ cup water
1 teaspoon vanilla

Preheat oven to 350°F. Lightly spray Square Baker with vegetable oil. In
large bowl, combine brownie mix, oil, eggs, water and vanilla; mix until
well blended. Spread mixture into baker. Bake 35 minutes or until wooden
pick inserted in center comes out clean. Cool completely.
Yield: 20 brownies
 
  • Thread starter
  • #2
~*~BUMP~*~

Has anyone made the batter bowl brownies? I do this show at 4pm today so any advice would be welcomed. I'm thinking of trying it in the large bar pan and lessening the time (instead of using the 8 X 8 or 9 X 9). I just don't want the same disaster to happen at the show that happened to me yesterday. :(
 
I have never made this but was reading your post... did you bake this in the batter bowl? it looks like you were supposed to transfer it to something else.
 
  • Thread starter
  • #4
Nope. I did it in the 8X8 (or is it a 9X9) pan as in the instructions. It stayed liquidy even after an hour in the oven. :o
 
My suggestion would be to agree with you... either the large bar pan or maybe the rectangular baker. Hopefully somebody else will be able to help you more than I can, having never made it.
 
I love the batter bowl brownies. If you have the recipe from CC than it's the right one. Be very careful when measuring things out. I had trouble the first time because you have to split the amounts for the layering. I wasn't sure if I had measured the correct amount the first time and I had re-measure one of the ingredients because I measured the whole amount instead of the split amount. It was annoying. I think I need to write the ingredients up the way it goes in the bowl instead of all lumped together. I'm sure they will turn out right the next time.
 
This is how I'd type it out for myself next time:
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup flour
1/2 cup cocoa powder
2/3 cup sugar
1 cup mini M&M's for baking
1 cup flour
Mix 1 teaspoon cinnamon with 2/3 cup sugar
1/2 white chocolate morsels
1/2 cup walnuts halves, chopped (skipping these because family dislikes)
Make sure you use large eggs. I read that if the recipe doesn't specify then you are supposed to use large. Measure the oil and water accurately, too. In baking you have to be accurate. I make mine in the square baker, and they are pretty thick.
Hope this works for you. It will.
 
I don't have my square baker to measure but a "box" brownie mix takes 35-40 minutes in a 9x9 and when you put it in the 8x8 it takes 50-55...there is quite a difference to get it to cook through.

I would do as JAE suggested and
1. check your ingredients and measurements
and then I suggest
2. check your oven temperature with a thermometer to make sure it was truly as needed...
 
  • Thread starter
  • #9
Oh. My. Goodness. Well, my hubby measured my square cooker while I was out running errands with the kids and he said it's an 8X8. He said that means 20% more of the brownie mix is being piled on top. :eek: So like Janet said, that means a LOT more time than if it were a 9X9 pan. At 55-60 minutes it was still pretty liquidy. The PC square baker is 9X9. So I feel really dumb. :o

I have just enough time and enough ingredients to do it one more time before my show at 4pm so I'll just try the bar pan since I've heard it works really well on brownies. There are apparently 14 who will be at this party and since I'm still kinda new to all this, I just don't want to screw it up too much. I'm pretty sure the measurements were all correct. I'm kinda crazy in that I re-read everything several times before adding it to the recipe. Yet I've still been known to make mistakes. LOL!

Thanks everyone! I'll letcha know how it goes with the bar pan if I end up getting to that on top of everything else. :)
 
Do you think this recipe would work in the large bar pan???
 
  • Thread starter
  • #11
Christ Follower said:
Do you think this recipe would work in the large bar pan???
Click to expand...

I don't know, yet. I'll let you know once I find out. Heehee! I was told that 2 brownie mixes work perfectly in the large bar pan. I also filled my 8X8 pan with water and poured it into the bar pan and they have the same capacity. So once I try it out, I'll let y'all know what happened.
 
Just wondering how this turned out for you, LibrarianChef.
 
  • Thread starter
  • #13
Well, I didn't have time to do it before my show, but at the actual show the second batch we did with the bar pan and they at least looked wonderful. The first batch she used an 8X8 pan and just did them for like 45-55 minutes. Then the bar pan she set the timer for either 30 or 35 minutes. She kept my bar pan because it was still FULL when I left because the 8X8 pan made plenty for her 13 guests. We just weren't sure how far they'd go. Anyway, I'll ask her if they tasted just as good as the thick ones.
 
I just made this tonight in the Large Bar Pan but haven't tried them yet. It was kind of awkward spreading it out, so I think I will premake them and just demo the "layering" part? IDK.

They took about 30 minutes in the Large Bar Pan.

I'm for sure doing at least 3 of these parties this month, so I need to get it right. I will practice the celebration cookies tomorrow.
 
The pumpkin bread smells and tastes great! Do you have the mini loaf pan? I sold three at the show I baked this at. I didn't put it together for them. I just showed the batter bowl with the layers that I made at home. I just mixed up the batter that the host had ready and put it in the oven when I was setting up before the show. I had to serve it warm, but it was still good.
 

Frequently Asked Questions

What ingredients do I need for the Batter Bowl Brownie Mix Recipe?

To make the Batter Bowl Brownie Mix, you will need the following ingredients: 1 box of brownie mix, 1/2 cup of vegetable oil, 2 large eggs, and any optional add-ins like nuts or chocolate chips.

How do I prepare the Batter Bowl Brownie Mix?

To prepare the Batter Bowl Brownie Mix, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the brownie mix, vegetable oil, and eggs. Stir until well blended. If desired, fold in any optional add-ins before pouring the batter into a greased baking dish.

How long do I bake the Batter Bowl Brownies?

Bake the Batter Bowl Brownies in a preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake for the best texture.

Can I use a different type of brownie mix for this recipe?

Yes, you can use any type of brownie mix you prefer, such as fudge, chewy, or gluten-free mixes. Just be sure to follow the instructions on the box for any specific baking times or additional ingredients.

How should I store leftover Batter Bowl Brownies?

Store any leftover Batter Bowl Brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.

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