Oat Flour Brownies

These oat flour brownies are moist, chewy, and have a rich chocolatey flavor.

Better yet, because cause oat flour is a whole grain flour, these brownies have more fiber than regular brownies.

If you like these oat flour brownies, you may also like my oat flour chocolate chip cookies and my regular chewy brownies.

HISTORY OF BROWNIES

Brownies were created by the pastry chef of the Palmer House Hotel in 1893. 

Bertha Palmer, a prominent Chicago socialite and philanthropist whose husband owned the hotel, asked a pastry chef for a cake-like confection, that was smaller than a piece of cake, which would be easy to transport and could be included in boxed lunches. 

Palmer was head of the Board of Lady Managers for the 1893 World’s Fair and the dessert was to be given at the Women’s Pavilion.

The result was the Palmer House Brownie, made of chocolate with walnuts and an apricot glaze, which The Palmer House Hotel still serves as a dessert to this day. 

By 1907, the brownie were a popular dessert appearing in American cookbooks all over the country.

What is Oat Flour?

Oat flour is a whole grain flour made from oats.

Does oat flour make things taste like oatmeal?

I am happy to say that it does not. Oat flour has a slightly sweet and nutty flavor.

How do you make oat flour?

To make oat flour, place oats in a food processor and blend until a fine flour forms.

What kind of oats can be turned into oat flour?

You can use old-fashioned (rolled) oats and quick-cooking oats, which are perfect for making oat flour.

Steel-cut oats can be used too, but since steel-cut oats are more dense, they require more blending time. However, they also yield twice as much flour per cup.

Is oat flour just ground oats?

Oat flour is finely ground oats, just like wheat flour is finely ground wheat.

Is oat flour healthier than flour?

In one-third a cup, according to the USDA, whole grain oat flour has 7 grams of protein and 4 grams of fiber, whereas equal amounts of whole wheat flour has 4 grams of protein and 3 grams of fiber, and all-purpose flour has 3 grams of protein and no fiber.

According to Livestrong, oat flour offers a little more iron and calcium than whole wheat flour, while all-purpose flour is processed and only has trace amounts of minerals.

If you’re watching your weight, oats are particularly rich in a kind of soluble fiber called beta-glucan, which according to a review article published in the Journal of Nutrition and Metabolism, has been shown to increase fullness.

Medical News Today lists five health benefits of eating oats, ranging from heart health to antioxidants.

Can I use oat flour instead of all-purpose flour?

Oat flour can be used instead of all-purpose flour in most recipes. However, since it doesn’t produce gluten, you may need an additional binder.

Is oat flour gluten free?

Oats and oat flour are technically gluten free, but due to cross contamination, people with gluten sensitivity still need to be careful about eating oats.

In many cases, farmers grow oats in fields close to wheat and other gluten-containing crops, and many oat-processing plants also process foods that contain gluten.

People with a gluten intolerance should always check food labels and look for oats that are entirely free of gluten.

Oat flour vs all-purpose flour

Oat flour is lighter in weight than all-purpose flour and does not develop gluten like all-purpose flour does.

However, oat flour is a whole grain flour that is more nutritious and filling than all-purpose flour.

Oat flour vs whole wheat flour

Since whole wheat and oat flour are both whole grain flours, they are both nutritious.

However, oat flour is still higher in fiber and protein than whole wheat flour.

Oat Flour vs Almond Flour

Almond flour is made of finely ground almonds.

Oat flour is lighter than almond flour and can make baked goods light and fluffy with a subtle nutty flavor.

Oat flour and almond flour have similar (but not identical) nutritional information. 

According to Medical News Today, oat flour is higher in carbohydrates but lower in both calories and fat compared to almond flour.

Oat flour vs coconut flour

Coconut flour is made from ground coconut meat. It’s very dry and requires additional liquid and other flours to result in a moist baked good.

While oat flour is higher in carbohydrates, coconut flour contains more fat, fiber, and protein than oat flour.

Oat flour vs rice flour

Rice flour is made by grinding white or brown rice kernels.

Oat flour has more fiber and protein than rice flour, but rice flour is lower in calories and higher in carbohydrates than oat flour.

How to Substitute Oat Flour

You can easily substitute all-purpose flour for oat flour in recipes that call for eggs.

Gluten provides structure to baked goods, as mentioned above. While oat flour isn’t automatically safe for people who are gluten free, oats themselves don’t contain gluten. So, eggs also provide some structure and help make up for the gluten’s absence.

To substitute all-purpose flour with oat flour, you replace it with an equal amount of oat flour by weight, not by volume. 

Oat flour is lighter than all-purpose and whole wheat flour, so replacing it cup for cup won’t work.

If you don’t have a scale, math will work.

Multiply the amount of all-purpose flour called for by 1.42.

For example, my banana chocolate chip muffins call for 1 1/2 cups of flour, so to use oat flour instead, I multiply 1.5 by 1.42 and get 2.13 cups of oat flour. This is 2 cups and 2 tablespoons, which I can either round up to 2 1/4 cups or round down to 2 cups.

I like to round down because oat flour tends to drink up more liquid than all-purpose flour.

How to Store oat four

Store oat flour in an airtight container and keep in a cool, dry place to prevent it from becoming rancid.

While you don’t need to refrigerate oat flour, keeping it in the fridge can extend its shelf life.

Cornstarch

Starch is a natural component of almost all grains and some fruits and vegetables.

One of starch’s compelling properties is its ability to absorb and retain lots of liquid.

Starches are incredibly versatile ingredients. They cause the liquid to thicken and add moisture as well as a tender and delicate texture in baked goods.

They can also be combined with water as an egg replacement for eggless and vegan recipes, working as a binder and to add moisture.

In addition, starches are sometimes used to make a coating for frying, which creates a crispy texture on fried foods like fried chicken.

It’s also not uncommon to find starch used as a stabilizer.

Cornstarch is one of the most versatile starches there are. It is a terrific ingredient for thickening sauces, puddings, soups, and pie fillings and is also used in many baked good recipes.

Cornstarch Uses

Cornstarch is an underrated and underused ingredient in home kitchens. Here are a number of ways cornstarch can be used:

Cornstarch for thickening soups, stews, and gravies

Cornstarch is often used as a thickening agent when added to soups, stews, and gravies.

This is usually done by making a slurry which is then added to whatever is in need of thickening.

Cornstarch in baked goods

Starch helps keep breads, cakes, quick breads, muffins, cupcakes, and brownies fresh by absorbing and holding liquid.

For breads, you can replace up to 1/4 cup of all-purpose flour with cornstarch out of every three cups of flour.

For cakes, quick breads, muffins, and cupcakes, you can replace 2 tablespoons out of every cup of all-purpose flour.

Cornstarch in Cookies

Cornstarch gives cookies a soft center, helps prevent them from spreading, and adds chewiness.

Add 1/2 to 1 teaspoon of cornstarch per cup of flour called for in the recipe.

Cornstarch for Chewy Brownies

For chewy brownies that taste like those from the box, add 1 tablespoon of cornstarch per 1/2 cup of flour.

How to substitute Cornstarch

Cornstarch is one of a number of starches available – though it tends to be the easiest to find.

The best alternative to cornstarch in my opinion is potato starch.

You should substitute potato starch for cornstarch in a 1:1 ratio. This means if you need 1 tablespoon of cornstarch, use 1 tablespoon of potato starch instead.

Cocoa

Cocoa adds a rich chocolate flavor and a nice brown color to recipes. It also helps balance sweetness in recipes, adds moisture to baked goods, and can be used to decorate food.

It’s used to make recipes like brownies, chocolate cake, chocolate sauce, chocolate cookies, chocolate muffins, and chocolate cupcakes. Cocoa can also be found in surprising places like cinnamon babka (just for the purpose of coloring) and savory dishes, such as chili and mole sauces.

The color can vary depending on the type of cocoa used. Natural cocoa powder tends to create a lighter color, while Dutch-processed cocoa results in a darker one.

Cocoa also adds moisture to recipes, giving baked goods a softer and tenderer texture.

Also, when combined with baking soda, cocoa’s acidity activates the leavening agent, contributing to the rise and lightness of baked goods.

Furthermore, cocoa is often used for decorative purposes. It is dusted on top of cakes, used as a coating for truffles, sprinkled over whipped cream, and to create a dusted effect for plated desserts.

WHICH TYPE OF COCOA TO USE

When a recipe calls for cocoa, always use unsweetened cocoa powder, unless specified otherwise. 

This allows you to have better control of the sweetness of what you’re making. 

There are three basic forms of unsweetened cocoa powder: natural cocoa powder, dutch-processed cocoa power, and raw cocoa powder.

NATURAL COCOA POWDER

Natural cocoa powder comes from cocoa beans that are fermented, roasted, processed at a higher heat, and milled into a powder.

It’s bitter with a very strong and concentrated chocolate flavor.  

This cocoa powder is acidic and is often used in recipes calling for baking soda because the two react with each other to allow your baked good to rise.

This is most commonly used, and should be used, in recipes that simply say “cocoa powder.”

DUTCH-PROCESSED COCOA POWDER

Dutch-processed cocoa powder starts with cocoa beans that have been washed in potassium carbonate, which neutralizes their acidity.  

Since Dutch-processed cocoa powder is neutral, it does not react with baking soda.

When baking, Dutch-processed cocoa is often paired with baking powder. 

Dutch-processed cocoa powder can also be used in place of natural cocoa powder in recipes that don’t require leavening.

These include sauces, hot cocoa, frostings, ice cream, pudding, etc.

If you only have Dutch-processed cocoa powder on hand, you can substitute it for neutral cocoa powder.

Just make sure to add 1/8 teaspoon of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of cocoa powder called for in the recipe.

RAW CACAO POWDER

Raw cacao powder is different from natural and Dutch-processed unsweetened cocoa powder.

It’s pure powder from the cacao bean and isn’t nearly as processed as either natural or Dutch-processed.

Cocoa is processed at high heat, which destroys much of the nutritional benefits of the cacao seed.

Also, cocoa powder is often alkalized during processing to reduce acidity. The result is a product that’s less bitter and more soluble when added to liquids.

Cacao powder, on the other hand, is made of fermented – not roasted – seeds that are processed at low temperatures and then milled into a powder, ensuring that its nutritional benefits and its bitter flavor are preserved.

You can use raw cacao powder in recipes that don’t specify Dutch-processed cocoa powder, however it is best not to try to.

Compared to cocoa powder, cacao powder has a stronger flavor, it is not as absorbent as cocoa powder, and it is more acidic, so it will react differently with baking soda. 

Sweetened Cocoa

Sweetened cocoa contains sugar and is suitable as a hot chocolate mix, but not suitable for recipes.

What’s the difference between cocoa powder and cacao powder?

Cocoa powder is made by roasting cacao beans and processing them at high heat.

Cacao powder is made by cold-pressing unroasted cacao beans. It’s often considered more “raw” and retains more nutrients.

Both can be used interchangeably in recipes.

Can I use Dutch-processed cocoa instead of natural cocoa?

Yes, but it can affect the acidity and leavening in the recipe. Adjustments may be needed for baking powder or baking soda.

To do this, simply add 1/8 teaspoon of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of cocoa powder called for in the recipe.

Can I use sweetened cocoa mix instead of unsweetened cocoa in baking?

No, because sweetened cocoa mix contains sugar. The added sugar can alter the sweetness and moisture of the recipe.

How to substitute cocoa powder for melted chocolate in recipes

Natural cocoa powder can be substituted for unsweetened baking chocolate by using 3 tablespoons of cocoa powder and 1 tablespoon of oil for every ounce of unsweetened baking chocolate.

How do I prevent lumps when using cocoa in recipes?

Sift the cocoa into the bowl to remove lumps.

How to Store Cocoa

Store cocoa in an airtight container and keep in a cool, dark place to prevent moisture absorption and maintain flavor.

HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS

The best way to measure dry ingredients is with a scale. However, this is not commonly done in the United States, where dry measuring cups are used instead.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because it can lead to using more of the ingredient than called for.

The exception is brown sugar. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them in and then level them off.

DRY VS LIQUID MEASURING CUP

Dry measuring cups are a set of cups that often come with measuring spoons. Each cup is a different measurement just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are cups that have measuring lines on the side to mark the measurements.

The problem with using liquid measuring cups to measure dry ingredients (like flour and cocoa) is that they are powders. So, as you shake the cup to level them off, the powders settle and you end up with more than you need.

I tested this with a friend who didn’t believe me and we ended up with a number of tablespoons more than the recipe called for.

WHY sift Powdery Ingredients

There are a number of benefits to sifting powdery ingredients like flour and cocoa.

First of all, flour is often sifted before use to aerate it and remove any lumps. This helps in achieving a lighter texture in baked goods. 

Secondly, if you measure flour that’s just been sifted, you can get a more accurate measurement than from flour that’s been packed tightly in a bag. 

In addition, sifting dry ingredients together, such as flour, cocoa, and baking powder, helps make sure they’re evenly dispersed.

BAKING WITH OIL

Baking with oil produces a moister and tenderer texture compared to that of baked goods made with butter.

Cakes, cupcakes, muffins, and quick breads also tend to bake up taller with a better crumb and stay moist and tender much longer than recipes made with butter.

Also, since oil weighs less than butter, baked goods made with oil have a lighter texture than those made with butter.

In addition, butter is usually only 80% fat, whereas oil is 100% fat. As a result, the water that’s present in butter strengthens the gluten in the flour, making it more dense and less tender than baked goods made with oil.

Oil is often used in recipes where a lighter and airier texture is desired or in recipes that call for both oil and butter, in order to have the benefits of oil while keeping the butter flavor.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil. You can also use stronger oils like olive oil and coconut oil, but they may change the taste somewhat.

Is it better to use canola oil or olive oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is healthier. Also, its stronger flavor makes it preferable in recipes such as focaccia, which require its distinct taste.

Baking with Oil Conversion Chart

If you want to convert your butter recipes to oil recipes, take a look at my baking with oil – butter to oil conversion chart.

How to store Oil

Store oils in a cool, dark place to prevent them from becoming rancid.

If refrigerated, some oils, like olive oil, may solidify, but will return to a liquid state at room temperature.

Coconut oil begins to solidify in temperatures under 76ºF or 25ºC.

Sugar

The primary role of sugar is to be a sweetener. However, sugar also contributes to the tenderness and moistness of the baked good by absorbing and retaining moisture and helps create the golden brown color when baking as it caramelizes.

Recipes with more sugar often result in softer, moister textures. However, I learned the hard way that too much sugar leads to a sticky mess.

When it’s heated, sugar caramelizes, resulting in a rich, complex flavor and a brown color. This adds both flavor and color to baked goods and is also the process in which caramel sauce, dulce de leche, caramel candies, and regular candies are made.

When used in recipes containing yeast, the sugar is eaten by the yeast, producing carbon dioxide and causing the dough to rise.

Sugar also acts as a preservative in jams, jellies, and fruit preserves by reducing water activity and preventing microbial growth.

There are many different types of sugar, including white sugar, brown sugar, vanilla sugar, powdered sugar, turbinado sugar, and demerara sugar.

When a recipe calls for “sugar” without specifying anything else, it’s referring to regular white sugar.

White Sugar

White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.

It is the easiest to find and most commonly used.

Brown Sugar

Brown sugar is white sugar with molasses added to it.

It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.

In my recipes, you can use whatever type of brown sugar you have on hand, whether it is dark brown sugar, light brown sugar, or demerara sugar – which is very common in Israel.

Just keep in mind that the flavor and color will be slightly different, depending on what you choose to use.

Turbinado Sugar

Turbinado sugar is better known as “raw sugar.” But, despite this name, the sugar is not really “raw.”

Instead, it’s partially refined sugar that retains some of the original molasses.

The term “raw sugar” may also give off the impression that it is somehow healthier.

In reality, turbinado sugar is nutritionally similar to white sugar.

Demerara Sugar

Demerara sugar is very popular in Israel and is especially delicious in tea, but is also used for baking.

Unlike white sugar, demerara sugar undergoes minimal processing and retains some vitamins and minerals.

However, it is still not much healthier than white sugar.

Vanilla Sugar

Vanilla sugar is not very common in the States. However, it is common in Israel and parts of Europe.

This is sugar that sat for an extended period of time with vanilla beans, giving it a vanilla flavor.

Caster Sugar

This type of sugar is common in the United Kingdom.

It has a grain finer than white (granulated) sugar and larger than powdered sugar.

Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes.

You can use a 1:1 conversion rate between caster sugar and white (granulated) sugar.

Powdered sugar

Powdered sugar, sometimes known as confectioners’ sugar, is a sugar with a powdered texture.

This sugar is rarely used for baking. Instead, it is used for dusting desserts and making frosting, icing, and glazes.

In some countries, you can also find powdered vanilla sugar.

It is made the exact same way regular vanilla sugar is made. However, the sugar used is powdered instead of granulated.

Vanilla Extract vs Vanilla sugar

In my recipes, I don’t specify what kind of vanilla to use.

The reason for this is that in the States, vanilla extract is exclusively used.

Meanwhile in Israel, along with many European countries, vanilla sugar is common.

In most, if not all recipes, both vanilla extract and vanilla sugar can be used.

In recipes where vanilla sugar can be used instead of extract, you can replace them 1:1.

Replacing Sugar with Honey

If you’d prefer to use honey instead of sugar, you can do so with pretty good results.

Honey can be two or even three times as sweet depending on the honey, so for every 1 cup of sugar, you can use 1/2 to 2/3 cup honey.

Since honey adds liquid, you need to remove some to balance it out.  For every cup of honey, remove a 1/4 cup of liquid.

Also, it burns faster than granulated sugar, so you want to lower the baking temperature by 25 F.  In addition, check it early and often to avoid burning or overbaking.

How to Store Sugar

Sugar should be stored in an airtight container to prevent clumping and moisture absorption, and kept in a cool, dry place.

Types of Vanilla

Vanilla comes from a pod commonly known as a “vanilla bean”, which comes from the vanilla orchids.

Vanilla pods have been used for flavoring since the Aztecs and was introduced to Europe by a Spanish conquistador, along with cocoa.

Vanilla Extract

Vanilla extract is created by soaking vanilla beans in alcohol for some time. This is the most commonly used type of vanilla.

Vanilla Sugar

Vanilla sugar is common in Europe and some parts of the Middle East, like Israel. 

It is made from vanilla beans sitting in sugar, vanilla bean powder mixed with sugar, or sugar mixed with vanilla extract.

In some countries, like Italy, you can also find vanilla powdered sugar, which is used for confections.

Vanilla Paste

Vanilla paste is generally a specialty item.  It is a thick paste that contains a blend of the scraped-out vanilla pod seeds and vanilla extract. 

You can use it as you do vanilla extract and it will leave flakes of vanilla bean like you see in vanilla bean ice cream.

Imitation Vanilla

Imitation Vanilla, otherwise known as artificial vanilla or vanilla essence, is made from synthetic vanilla. 

This is the compound that naturally occurs in vanilla beans and gives it its flavor.

Can I use imitation vanilla?

Many will tell you that you should use high quality vanilla, just like they say you should use the best cocoa. 

However, most of us will probably not be willing to pay the hefty price that comes with exceptionally high-quality ingredients.

Overall, vanilla is very expensive, so the extract is as well. 

So, if you’re not going to get regular quality vanilla extract, you might as well use imitation vanilla.

Can vanilla extract be used as a substitute for vanilla beans?

Yes, vanilla extract can be used as a substitute for vanilla beans. Use about 1 teaspoon of vanilla extract for each inch of vanilla bean.

How to Store Vanilla

Pure vanilla extract and other vanilla products should be kept away from heat and light, and should be stored in an airtight container in a cool, dark place.

DO EGGS NEED TO BE AT ROOM TEMPERATURE?

The short answer is “no.”  While a side-by-side comparison shows that baking with eggs at room temperature makes a better crumb, it’s not otherwise noticeable.

What are Eggs used for?

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

ARE EGGS DAIRY?

No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

How to tell if your eggs are still good

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they’re still fresh.

If they sink, but stand on one end at the bottom of the glass, the eggs are not as fresh but still good.

An egg that floats to the top is likely spoiled.

EGGLESS OPTION

Eggs can be substituted with 1/4 cup of unsweetened apple sauce per egg.  This means that for recipes calling for 2 eggs, you’d need 1/2 cup of unsweetened apple sauce.

The reason applesauce makes a good binder is that it’s high in pectin. Pectin is a naturally occurring starch in fruits and berries that acts as a thickening agent and stabilizer in food.

This happens when combined with sugar and acid (if the fruit or berry isn’t naturally acidic).

Just keep in mind that it may change the flavor slightly.

BAKING AT HIGH ALTITUDES

The higher the altitude, the lower the air pressure and the more difficult it is to bake recipes.

Increase by 15 to 25°F or 8 to 14°C. Since leavening and evaporation happen more quickly, the higher temperature helps set the structure of baked goods before they over-expand and dry out.

However, baking at higher temperatures means products are done sooner, so decrease by 5-8 minutes per 30 minutes of baking time.

Adjustment for 3000 feet

• Reduce baking powder: for each teaspoon, decrease 1/8 teaspoon.
• Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
• Increase liquid: for each cup, add 1 to 2 tablespoons.

Adjustment for 5000 feet

• Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
• Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
• Increase liquid: for each cup, add 2 to 4 tablespoons.

Adjustment for 7000+ feet

• Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
• Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
• Increase liquid: for each cup, add 3 to 4 tablespoons.

Baking with Humidity

Humidity can have a big impact on how your baked goods come out.

This is because when humidity is extremely high (think 70 percent or more), baking ingredients like flour, sugar, salt, baking powder, and baking soda soak up moisture from the air.

This can negatively impact the outcome of your cakes, cookies, yeast breads, and quick breads.

There are some things you can do to try to save your baking.

Try to counterbalance the additional moisture

To help counterbalance the additional moisture your dry ingredients soak up from the air, try reducing the amount of liquid in the recipe by about one quarter.

If the batter or dough looks too dry once all the ingredients are mixed together, add additional liquid a tablespoon at a time until you have the desired consistency.

This is not usually possible to do for cookies, but it does work for cakes and breads.

Store Ingredients in the Fridge

If flour and sugar are stored in the refrigerator or freezer rather than in a cupboard or pantry, they are better protected from humidity.

As an added benefit, keeping these ingredients cool also helps keep them fresher longer, in addition to helping them stay bug-free.

For the best results, let them warm to room temperature before using.

Bake for Longer

If you bake your goodies for a few extra minutes, it can help the liquid to cook off.

To avoid overbaking, continue testing for doneness every couple of minutes for breads, quick breads, cakes, cupcakes, and muffins.  Cookies, on the other hand, need to be checked every minute.

Use Air Conditioning

To help lower humidity levels on humid summer days, air condition the room for at least an hour before you start baking.

Cooler air isn’t able to hold as much moisture as warm air.

Store your baked goods in an airtight container

Humidity can also ruin your fresh-baked goods because when they are left out, they can absorb moisture.

To avoid this, store them in an airtight container or resealable bag.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

TROUBLESHOOTING

WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?

Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. 

This is why recipes tend to say things like “10 to 15 minutes or until golden brown.” 

So, if it takes you longer than expected, that’s fine, don’t worry about it. Just keep baking until ready.

WHY DID MY RECIPE COME OUT TOO DRY?

Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature. 

Ideally, you should get an oven thermometer to know what temperature you’re really baking at.

HOW TO DOUBLE THE RECIPE

If you double the recipe, you will need a 9 x 13-inch pan.  

The area of a square or rectangular pan is calculated by multiplying one side by the other side.  

This recipe calls for an 8-inch square pan so an 8 x 8 = 64 square inches where a 9 x 13 = 117 square inches.  

If you double the 8 x 8-inch pan it would come out to 128 square inches which is close enough to 117 square inches.

HOW TO STORE

UNCUT 

For uncut brownies, wrap well in plastic wrap or in an airtight plastic storage bag.  Keep at room temperature for up to four days.

CUT 

For cut brownies, wrap individually with plastic wrap. Store in an airtight container or an airtight plastic bag. 

Keep at room temperature for one to two days.  

HOW TO FREEZE 

Wrap cooled uncut brownies tightly in a plastic wrap.  Wrap again in aluminum foil.  

Freeze for up to 3 months.  After 3 months, the brownies are still safe to eat but the quality begins to degrade.