So I’m having a problem with my Soylent 1.5 brownie recipe: I’m adding 1/2 cup cocoa, 1/2 sugar, 1/2tsp salt, and 1/2tsp baking powder to a day’s worth of 1.5 … using a batter mixer to make it nice and smooth… and I’m trying varying levels of water. Perhaps I’ve messed up the chemistry horribly here, but when I go to cook the mixture, I wind up with a liquidy mess. I can cook it at 350f for ages, and it never turns into brownies. If I use too little water, the outside shell cooks hard like a cookie but the inside remains liquid. If I use too much water, the whole mixture remains soupy. With less water, The cooked parts taste amazing, but they’re closer to cookie consistency… and I want brownies, damnit. Anyone here with baking experience that might be able to help out?
My ideal brownie recipe would be able to cook at a temperature that doesn’t destroy nutrients, but I’m aware that this is a pipe-dream.