India and India’s big and small brown brownies

We chose to make brownies because we both like desserts and chocolate. Brownies was the perfect thing to make because it was easy and sweet to bake. I only made about 12 so there wasn’t enough for everybody to taste. My scientific question was how will the amount of egg change the softness in the brownie mix.

Science behind 

The chemistry behind this brownie was pretty simple. Eggs consist of proteins. The proteins was unfolding as the brownies were getting baked. Because of the amount of eggs put in each solution of brownies determined how soft each brownie was. Eventually the side with the more eggs overcame the ratio of the brownie mix.

Ingredients 

1. Brownie mix

2. Carton of Large eggs

3. 3tsp of water

4. 1/2 cup of vegetable oil

Experiment and Results 

The independent variable was the amount of eggs put in brownie mix.

The ingredients, cooking time, and the amount of water and vegetable oil was kept constant. 

Instructions 

1. Grab 2 different bowls
2. Put brownie mix
3. Put 3tsp of water
4. Put 1/2 vegetable oil
5. Stir thoroughly
6. In one bowl put 2 eggs
7. In the other put 5 eggs
8. Preheat oven to 345 F
9. Go back to bowl and stir till both is smooth
10. Put in metal cup cake holder
11. Put in oven for 22 min
12.stick a fork in to see if done
13. Look at the difference and eat!

Trial 1

This first trial had 2 eggs. The outcome of just 2 eggs resulted in the brownies being thick and soft but not too soft. It tasted how a brownie would taste.

Trial 2

This trial had 5 eggs. The outcome of the 5 eggs resulted in the eggs being way more soft and cake like.

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