As many of you undoubtedly know, I’ve been playing with baking Soylent brownies for months now. I’ve made many batches… at least a dozen I’m sure… and every one of them has been quite tasty.
But, tasty alone is not enough for me now that I’m actually looking to deliver brownies to those of you who backed my Soylent Brownie Kickstarter this summer! It’s about more than just tasting good, it’s about texture, consistency, etc.
This is where I’m having trouble, and am appealing to you all for some possible help. My batches have turned out a variety of different ways, from chewy, to cakey, to almost cookie-like. But frankly I have yet to have any of them turn out “perfect” like a traditional commercial brownie would. My guess is that this is due at least in part to the actual ingredients of Soylent (perhaps the lack of gluten?), but that’s just a guess.
So, does anyone here know what particular ingredients might influence specific qualities? I’ve experimented several times with leaving out the baking soda to see how it would influence the result, and it doesn’t seem to make much difference.
I’m also making small batches because I don’t really want to burn through an entire bag of Soylent at a time for a test batch. I’ve got a whole bunch of experiments logged, and have cooked them both with a microwave and traditional oven. Even did a batch in the toaster oven… doesn’t seem to make a huge difference really, though the microwave ones tend to not crack on top like the oven-baked ones sometimes do.
Here is my latest recipe from earlier today. Most of the others are pretty similar, so any pointers anyone can give on what to add or how to change the process (more or less cooking, temperature issues, cooling issues, whatever!) I would sure appreciate your input.
2 large eggs 1/2 cup + 4 tsp canola oil 1 cup Soylent 1/2 cup brown sugar 2 Tbls cocoa powder Line pan with wax paper Bake 5 minutes on high (microwave) Cool on wire rack for 3 hours cut & serve
Taste is quite good as usual, but texture is definitely a bit dry. They are slightly chewy, but just not what I would really want out of the perfect brownie. They are slightly tough to cut at first, then give way with a crispness, almost like a cookie.