Full question
Why is my Everyday Brownie batter not smooth and runny? Whenever I add the eggs, it changes into a clumpy and dough like texture. It looks like the batter is getting dehydrated when I add the eggs.
Our answer
Nigella's Everyday Brownies (from KITCHEN) are made from store cupboard ingredients, so they can be whipped up at almost any time. The butter and sugar are melted together before the flour and cocoa are added. Usually at this point the mixture looks a bit dry, but it should loosen up as the eggs are added.
It is possible that the saucepan is still a little hot when the eggs are added and the heat of the pan could cause the eggs to scramble slightly, which would give the brownie batter a lumpy appearance. It may help to let the pan cool for a couple of minutes before adding the eggs, or if you are worried you could transfer the flour and butter mixture to a bowl before adding the eggs. Also you could try adding the eggs a little at a time and mixing well in between each addition of eggs. This should help the eggs to incorporate into the mixture slightly more smoothly.
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