Oh, high altitude. We finally didn’t agree. Through all my baking adventures since moving to Colorado, I have never adjusted my recipes for high altitude. I usually watch my bake time and oven temperature and adjust accordingly. Outcomes have been more than favorable, so I guess this was coming. ..
Dark Chocolate Fudge Brownies and I had a date yesterday and it didn’t go so well. The bake time suggested 20 minutes, which I pumped up to 25 minutes. That still wasn’t enough. My brownies were nicely baked on the sides but a bit gooey in the middle. For baking wisdom, I googled my problem and Betty Crocker came to the rescue. Her suggestions for baking brownies at high altitudes:
• Decrease oven temperature by 25°F
• Decrease oil (1 Tbsp to 1/2 cup)
• Increase flour (1 Tbsp to 1/3 cup) I‘ll pick you
• Increase water (1 Tbsp to 1/3 cup)
• Increase bake time (up to 10 minutes) and you
When baking brownies again, I hope this will help. My guess is that it will since I almost had perfect brownies. A bit more flour and bake time, and I will beat you altitude.