The Effects of Eggs in a Brownie
The food I’ve chosen and prepared for others to try is a brownie. Brownies can be made in all different types such as chewy, cake-like, blondie brownie, and more depending on the ingredients added or removed in the recipe.
M aterials Used to Make the Brownies-
9 x 13 inch pan
1 tablespoon measuring spoon
½ cup measuring spoon
bowl
spatula
Pam cooking spray
Betty Crocker fudge brownie mix
vegetable oil
2 large white eggs
water
Nestle chocolate chip chunks
T he Cooking Procedure-
First, preheat the oven to 350°F .
Next, spray 9 x 13 inch. pan with the cooking spray.
Next, put the brownie mix in the bowl (break apart any big clumps if needed) .
After, add ½ cup of vegetable oil, 3 tablespoons of water, and 2 eggs.
Then, mix the ingredients together and add a couple of chocolate chip chunks into the batter and mix again.
Next, pour batter into the pan & spread the batter evenly throughout, and sprinkle with more chocolate chip chunks.
After, put the pan into the oven and bake the brownies for 22 minutes.
Finally, take the brownies out of the oven and let them cool & serve them.
P roblem and Hypothesis-
The original batch of brownies came out very chewy and
crumbly in places and struggled to stay in one piece in certain spots. So my hypothesis to fix this problem is to add another egg into the batter. I believe this will be effective because eggs catch and hold air bubbles keeping the batter more formed together and thicker.
V ariables-
The independent variable is the extra egg that is being
added into the batter. The dependent variable is going to be the taste, texture, smell, and appearance of the brownie. The controlled variable is the original recipe, and the constant variables are the other ingredients that stay the same, and the procedure of how the brownies are prepared.
V ideo Link/ Photos
R esults of the Modified Recipe-
The modified brownies look more cake-like and dry, it also
tasted like a cake as well but were less chewy and crumbled/flaked more compared to the original batch of brownies.
C onclusion-
My hypothesis was partially correct based on my results. This
is because I was right that the eggs would hold the air bubbles more and form the batter like a cake, making it less chewy. But with the extra egg it made the brownies actual crumble and flake more than the original batch. I learned that eggs help hold and shape the batter in recipes, but since it isn’t as smooth as water for example so it makes the finished product drier.
E valuation Sheets (2)
