5 Mistakes to Avoid When Making Brownies for Father’s Day

Father’s Day is the perfect occasion to bake something special for the man who’s always had your back. Whether your dad has a sweet tooth or simply appreciates a heartfelt, homemade gesture, brownies are a classic, no fuss treat that almost everyone loves. But for all their simplicity, brownies can go wrong in more ways than you’d think. If you’re planning to surprise your dad by following a fudgy brownie recipe for dad’s treat this year, here are five common mistakes to steer clear of so your brownies turn out just right.

The mixing

It might seem logical to mix your batter thoroughly to ensure everything is well combined, but overmixing is one of the most common errors that leads to tough, dry brownies. Brownie batter isn’t like cake batter, it doesn’t need to be light and fluffy. In fact, the less you mix once the flour goes in, the better. Overmixing develops the gluten in the flour, which gives baked goods structure. But too much structure can mean rubbery or bread-like brownies, which defeats the purpose of that melt in your mouth, fudgy texture we’re aiming for. So remember to use a spatula, not a whisk or mixer, and gently fold the flour into the wet ingredients just until there are no visible streaks. A few lumps are perfectly fine. Fold in the ingredients together using the 8 method, where you draw an 8 in the batter using your spatula and a gentle hand. Or fold in one part, then move the bowl to the right, fold in another part, move again, and so on. These tricks are gentle but still ensure even mixing.

The pan

The size of your baking pan has a major impact on how your brownies turn out. Too small, and you’ll get thick, undercooked centers with overdone edges. Too large, and they may bake too quickly and come out thin and dry. Brownies rely on even heat distribution. If the batter is too deep or too shallow, it can throw off the baking time and final texture. Additionally, the thickness affects whether the brownies are cakey or fudgy. Stick to the size specified in the recipe, which is usually an 8x8 or 9x9 inch pan. If you must use a different size, adjust the baking time accordingly and check frequently toward the end.

The cooling

We get it, waiting is hard, especially when your kitchen smells like chocolate heaven. But slicing into brownies straight from the oven is a recipe for disaster. Brownies continue to cook as they cool. Cutting into them too soon can result in a gooey mess that doesn’t hold its shape, no matter how sharp your knife is. Additionally, flavors deepen as they rest. So let the brownies cool in the pan for at least 30 minutes, then transfer them to a wire rack to cool completely. If you want clean slices, refrigerate them for 30 minutes before cutting.

The chocolate

When it comes to chocolate desserts, the quality of your ingredients directly affects the outcome. If you’re using cocoa powder that’s been sitting in your pantry for years or chocolate chips full of fillers, your brownies might lack the rich, deep flavor that makes them irresistible. Brownies are all about chocolate. The better the chocolate, the more intense and satisfying the final result will be. Subpar cocoa or chocolate can make your brownies taste flat or overly sweet. Use high quality unsweetened cocoa powder or good dark chocolate bars instead of cheap chips. Brands like Cadbury can elevate a simple brownie to bakery status.

The baking

Perhaps the number one mistake in brownie making is overbaking which leads to dry, crumbly brownies that no amount of frosting or whipped cream can save. Unlike cakes, brownies don’t need to pass the clean toothpick test. In fact, a few moist crumbs clinging to the toothpick mean they’re just right. Brownies continue to set as they cool. If you bake them until they seem completely firm, you’ll end up with something closer to a chocolate brick than a gooey delight. Start checking your brownies five minutes before the minimum suggested bake time. Look for slightly puffed edges and a set but slightly jiggly center. A few cracks on the top are a good sign, but the center should not look dry.