Okay, I eat a lot of chocolate baked goods. I ALWAYS chew something skinny and hard when eating brownies, and ALWAYS when eating something made from baking chocolate. WHAT ARE THEY??? They are so gross, and no matter how well I mix it or beat it or blend it, I find them in the finished product. Are they the white stringy parts attached to the egg whites?? I thought those might be the culprits so I began removing them each time I baked, but I never noticed a difference, but it's not that easy to get ALL the white ball/stringy parts so I kept thinking maybe I'd left enough in that they were cooking up and hardening.

Please tell me someone at least knows what I'm talking about, even if you don't have an answer for me.... My husband claims to not experience this...But it's real!! I have proof on my plate right now!! (yes, I eat brownies for breakfast). I don't experience this with cake, which is a much lighter texture where you would easily find a lump if one existed, UNLESS the cake is homemade. Cake mixes don't have the issue. Brownie mixes do....and homemade brownies do...

By Brooke327 on Thursday, January 11, 2007 - 08:53 am:

Hummm....I'm stumped I have no idea, I never had this happen to me. I hope someone has an explanation cause I would love to know what it is too.

By Vicki on Thursday, January 11, 2007 - 09:34 am:

I know EXACTLY what your talking about, but have no idea what they are or where they come from. Your right, never have anything like it in cakes I make, only brownies. But your not nuts, I do know what your talking about.

By Jackie on Thursday, January 11, 2007 - 01:08 pm:

I have never experienced this. I have eaten a lot of brownies in my day, and never had this problem.

By Heaventree on Thursday, January 11, 2007 - 01:26 pm:

I have no idea, but thanks now I have a MAJOR craving for brownies that is just not going away!

By Bellajoe on Thursday, January 11, 2007 - 02:31 pm:

LOL Heaven! Me too.

I have no idea what your talking about, sorry. What kind of brownie mix do you get?

By Annie2 on Thursday, January 11, 2007 - 02:51 pm:

No idea here, either.

By Vicki on Thursday, January 11, 2007 - 03:56 pm:

I use various different brands. It doesn't happen in every batch I make though. Unless I just don't get the crunchy piece. LOL But you know, no one else in the family has ever said anything about it.... hhmmmm

By Yjja123 on Thursday, January 11, 2007 - 05:00 pm:

Our theory is-- it is a dry part of the mix that did not get completely mixed in. We have noticed it only when our son makes them. He does not mix the batter smooth enough. When my daughter makes them there are no bits.

By Kernkate on Thursday, January 11, 2007 - 07:15 pm:

Yvonne, I was thinking the same thing. I have noticed it once on a while when DS Brett makes brownies or boxed bananna muffins.

By Vicki on Thursday, January 11, 2007 - 08:34 pm:

Now that could be. I don't use a mixer for brownies. Maybe the times I notice it, I just haven't mixed good enough. I am going to go with that. Then I won't be grossed out thinking of different things it could be. LOL

By Dana on Thursday, January 11, 2007 - 09:03 pm:

I know what you are talking about as well. Can't say I spent much time thinking about til just now LOL. But yes, they bother me. I just guessed it was egg white that didn't mix well.

By Missbookworm on Thursday, January 11, 2007 - 10:08 pm:

I don't know what it is at all, I've never experienced it, but I'm with you heaven now I have a major craving for brownies!! lol

By Cocoabutter on Friday, January 12, 2007 - 07:37 am:

Tried to post this last night, but couldn't cuz the servers were down. Boy, that doesn't happen very often, huh?

I found this web page all about brownies. It doesn't give an explanation for the chunks, but it gives a good rundown of how to make them and a couple of recipies. Maybe there is something you can do different about how you make them.

I have always used cocoa powder, so I have never had this problem with my brownies. Hope this helps.

http://www.baking911.com/cookies/brownies.htm

By Heaventree on Friday, January 12, 2007 - 09:04 am:

Ok for all of you that now have an undeniable craving for Brownies thanks to Kate, here is my favourite recipe.

Outrageous Brownies
Recipe from: The Barefoot Contessa Cookbook
by Ina Garten
Makes 20 Large Brownies
• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces bitter chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts
Preheat the oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven self to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Notes: Flouring the chips and walnuts keeps them for sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

By Kate on Friday, January 12, 2007 - 09:44 am:

I'm not sure how I made everyone hungry for brownies when I was talking about something so icky!! LOL!

I will try using a mixer next time, thanks! I always spoon stir as directed, but this is an easy enough thing to try so I will! I thought of unmixed clumps but then I thought how could a POWDER clump turn into a baked, hard thing? Guess it's time to experiment....