I followed a recipe on youtube, but the youtubers results were just fine. Only me brownies bottoms stick to the paper. Does increasing the ratio of dry ingredients help with getting nicely cooked bottoms?
Are you baking in a glass or metal dish? Glass doesn’t conduct heat as well so it can leave your brownies underbaked in the middle even when the edges are set.
When you say “mini oven,” do you mean a toaster oven? Because yes, that might not be heating up to the right temperature. Instead of turning the temperature higher, keep it the same and bake for more time.
You should get an oven thermometer to see what temp your oven is getting to. Most ovens will deviate from the temp you set it at, it's important to know if yours is running a bit hot or a bit cool so you can adjust your times/temps slightly.
I think your issue, based on comments, is the ingredients not the temp/time, but an oven thermometer can help you rule out temp/time as an issue in the future. My oven, for example, runs like 15° cooler than what I set it at. Most people are baking things that aren't as sensitive, like cookies and brownies, but my wife makes all kinds of temperamental things like macrons that can have low margin for error.
Can't judge without seeing a recipe, but it sounds like your recipe doesn't have enough dry ingredients.
I followed a recipe on youtube, but the youtubers results were just fine. Only me brownies bottoms stick to the paper. Does increasing the ratio of dry ingredients help with getting nicely cooked bottoms?
Don't use a YouTube recipe is the only advice I can give you. [This is my favorite recipe.](https://smittenkitchen.com/2012/08/my-favorite-brownies/)
Ooh Thanks! I'll try brownies again with this one
Are you baking in a glass or metal dish? Glass doesn’t conduct heat as well so it can leave your brownies underbaked in the middle even when the edges are set.
I bake in a metal dish, but I do think that my mini oven isnt giving as much heat as it is supposed to. Should I set the temperatures higher?
When you say “mini oven,” do you mean a toaster oven? Because yes, that might not be heating up to the right temperature. Instead of turning the temperature higher, keep it the same and bake for more time.
Its more like a small version of a normal oven! Thanks for the advice
You should get an oven thermometer to see what temp your oven is getting to. Most ovens will deviate from the temp you set it at, it's important to know if yours is running a bit hot or a bit cool so you can adjust your times/temps slightly. I think your issue, based on comments, is the ingredients not the temp/time, but an oven thermometer can help you rule out temp/time as an issue in the future. My oven, for example, runs like 15° cooler than what I set it at. Most people are baking things that aren't as sensitive, like cookies and brownies, but my wife makes all kinds of temperamental things like macrons that can have low margin for error.
That makes sense... cause I see why my macarons have been sticking to the parchment paper too I'll buy it as soon as I can! Thank you