Results

When brownies are completely cooled, evaluate height as follows:

• Slice batch in half, being careful not to compress.
• Measure height of brownies by placing ruler along the flat edge of the brownies at the center of the pan. Record results in 1/16” (1 mm) increments and record in Results Table.

Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table. Be sure to compare each in turn to the control product and consider the following:

• Crust color and appearance (light/dark, shiny/dull, smooth/rough/pocked)
• Crumb appearance (light/dark in color, airy/dense, cake-like/gummy, etc.)
• Texture (tough/tender, moist/dry, gummy, spongy, etc.)
• Flavor (sweet, salty, bitter, chocolate, vanilla, other, etc.)
• Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
• Any additional comments, as necessary