Help adjust my brownie recipe?

Try using less flour and eggs if need be. I found this recipe for gooey brownies , has walnuts in it which are great source of fiber and great cholesterol fighter. you can robably match this recipe to yours and make needed adjustments

Ingredients

6 ounces bittersweet chocolate, chopped

1 1/2 sticks (6 ounces) unsalted butter, softened

1 1/4 cups sugar

1/2 teaspoon kosher salt

3 large eggs, beaten

2 teaspoons pure vanilla extract

1 cup all-purpose flour

1/2 cup coarsely chopped walnuts

Directions

Preheat the oven to 350°. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides.

In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.

Bake the brownies in the center of the oven for 40 minutes, until the tops are glossy and cracked in spots and a toothpick inserted just off center comes out with a few crumbs attached. Let cool completely in the pan, at least 4 hours. Run a knife around the edge of the pan and lift out the brownies using the overhanging parchment paper. Cut the brownies into squares and serve.

Make Ahead

The brownies can be stored in an airtight container for up to 4 days or frozen for 1 month. Cut the brownies while frozen and let thaw at room temperature. If desired, rewarm the brownies in a 300° oven for 15 minutes. Gooey Walnut Brownies

There's something wrong with your recipe. Those aren't brownies. If all your other ingredients stay the same, you should have around 300g of flour. When you had the brownies, what was the texture like? If they had a fairly normal texture, then try 300g of flour. I compared your recipe to one I have. Yours makes about 1500g of batter. Mine makes 2900g. Mine makes a 12"x16" pan of brownies. So, I would expect yours, which is 1/2 as much batter, would fit in a pan 1/2 as big. A 9x13 pan is about half as big. I would expect it to be a bit much for an 8x8. Based on the eggs, I wouldn't try to scale it down. Just put it in a bigger pan.

I think you need to add some milk, I never tried soy milk. Also I love to take the brownie a little early from the oven.

You can also ask on a cooking forum, check out the forum on http://www.fastrecipes.com/ - Good luck!

reduce your eggs to 3, reduce oil to 1/2 cup or 1/2 cup butter and add 3/4 cup buttermilk to your recipe. try this it should help

A quick search on "fudgy brownie" will help you.

You want to cut the flour back a little. Try using butter instead of oil.

Here's a recipe for a fudgy brownie:

http://www.foodnetwork.com/recipes/gale-gand/fudgy...

Here's a recipe for a chewy brownie:

http://splendidtable.publicradio.org/recipes/desse...

Have fun

First make sure you don't overwork the batter, because then it could become hard or crunchy. And you can also try adding chocolate chips to the batter itself, to make it richer and more chocolatey (:

Hope this helps !

You need more flour and/or some baking soda. And some margarine would probably help.