Introduction:
For this assignment I chose to learn how the amount of eggs effect the texture of brownies. while researching the science behind i learned that eggs don't change the texture of brownies as much as chocolate and butter but my results say otherwise.
Scientific Explanation
like I said before chocolate and butter is what determines the texture of the brownie (cakey vs. chewy). These are fats, which means they are easily melted meaning they make things softer with heat.
Experiment and Results
Ingredients for Betty Crocker Fudge Brownie Mix: ⅓ cup vegetable oil, 2 tablespoons water, and the independent variable, eggs. You will also need 3 mixing bowls, 3 pans and a spatula.
- Preheat oven to 350℉
- Grease pan with vegetable oil
- Pour Brownie mix into bowl with vegetable oil and water (repeat with varied amount of eggs).
- Mix about 50 times
- Spread into pan
Trial one- 0 eggs
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Trial two- 1 egg
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Trial three- 2 eggs
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Dark, tough, burnt tasting
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Delicious, soft middle, crunchy sides and corners
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Very soft, bland undercooked possibly.
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