[Sussan ScoolinaryTeam]

Hi @chefriyazegmail-com

Could you tell me which recipe you are referring to. We have several brownie recipes on the platform and I don’t know which one you are referring to. So I can review it and help you with an answer.

Greetings.

[Riyaze Rajah]

Hi. Pastry basics : doughs

by chef Joanna Artieda, chapter 5

As there is so much lessons I would be most grateful if you could please tell in which other one there is brownie recipes. Thanks

[Sussan ScoolinaryTeam]

Hi @chefriyazegmail-com

What may be happening is that the chocolate you are using is solidifying very quickly and this makes the dough more compact.

It’s happened to me before when I use melted chocolate, but once it’s in the oven and with the heat it comes out fine.

I leave you an alternative brownie recipe.

https://www.scoolinary.com/courses/miniature-pastry/lessons/presentation-of-ingredients-and-preparation-of-glazed-brownie

Greetings.

[Sol Damiani]

HI Chef @chefriyazegmail-com 👋

Welcome to our Community! ☺I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

Please tell us if Sussan’s answer helped you with your doubt.

I want to invite you to explore our Feed. There you can:

• Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
• 🚀Join our Challenges: you may win some wonderful prizes!

Have a super great day and hope to see you around often!

[Riyaze Rajah]

Hi. I am Riyaze from Mauritius. I am more on pastry courses. I will share pictures if I get good ones.

[Sussan ScoolinaryTeam]

Hi @chefriyazegmail-com

Excellent! We hope that soon you can share photos of your creations.

Greetings.

[Sol Damiani]

Great, Chef Riyaze. I´m sure Mauritius culinary culture is magnificent.

Welcome again.

Have a lovely day!