Heart Attack Brownies

Created By
Mitchell Bidart

Servings: 8/1in brownies per pan, 8x8in

Pyrex Glass Pan

Cooking Supplies:
● 8x8in Pyrex Glass Pan
● 1 Measuring Cup
● ½ Measuring Cup
● ¾ Measuring Cup
● 1 Teaspoon
● 1 Tablespoon
● 2 Whisk or Fork

Ingredients: Cookie
● Butter 1 cup Ingredients: Brownie
● Eggs 2 ● Butter ½ cup
● hot water 2 teaspoons ● Chocolate chips 3 cups
● vanilla extract 2 teaspoons ● Sugar 1 1/2 cup
● white sugar 1 cup ● Eggs 2
● brown sugar 1 cup ● Vanilla extract 1 tablespoon
● baking soda 1 teaspoon ● All-purpose flour 3/4 cup
● Salt ½ teaspoon ● Vegetable Oil 1/2 cup
● all-purpose flour 3 cups ● Water 2 Tablespoons
● chocolate chips 2 cups ● Powdered Sugar 1/2 cup
● Cup cocoa powder ½ cup
● Salt ¾ Teaspoon
Personal Anecdote:
I like baking. It has been a fun way for me to enjoy food even with my eating
disorder. Baking was a fun, simple way to bridge the gap of making something with my
family in preparation for an event or celebration. Making food is extremely enjoyable
because of the step by step process when first starting and the enjoyable sensation of
eating the very thing you spent time creating. The reason I wanted to create these
Chocolate Chip Cookie brownies is because in my younger years I loved only two types
of pastries, Chocolate chip cookies and Chocolate Brownies. They hold a special gooey
and sugar filled place in my heart and something i have always been fond of. When I
was thinking about what I wanted to make for the chemistry project I couldn't decide
whether I wanted to make cookies or brownies. Two delicious pastries that I loved,
then I remembered that in the ancient depths of baking books and a lost dance of
baking, the Chocolate Chip Cookie Brownies. I thought why not, putting two equally
delicious baked goods together would be great for our chemistry food project.
When I started to bake the chocolate chip cookie brownies I was going through
my head what type of experiment I would want to try to enact. So I could learn more
about why certain things in baking matter and why some don’t. The question I
inevitably ended up choosing was why do eggs matter in a recipe. For me I didn't fully
know why in some recipes eggs are required and why in some they are not. So I ended
up choosing this for my experiment, so that I could finally understand why eggs are
important when baking. Over all this project has relit a fire in me and pushes me to
want to bake more often and experiment with recipes.

Brownies Fact:
The first brownies were a mistake. The first brownie was supposed to be a
cookie. The story goes that the baker didn't have baking powder at that time so the
baker put the batch they did make in the oven and waited to see what happened. When
it came out of the oven, what the baker got was a fudgy and delicious treat.

How to Make/Directions:
 1. Preheat oven to 350 degrees F
2. Mix all cookie wet ingredients separately from the dry ingredients.
3. Mix the dry cookie ingredients separately from the wet ingredients.
4. Mix cookie wet and dry and mix till cookie dough is formed.
5. With the new boul mix all brownie wet ingredients.
6. With the new bowl mix all dry brownie ingredients.
7. Mix brownie wet and dry thoroughly together until brownie batter is formed.
8. With a pan add baking spray or baking parchment.
9. Add Brownie batter to the pan then in clumps add cookie dough.
10. Place in the oven at 350 degrees F and cook for 45 minutes.

(Steps for Experiment:)

To curate this experiment you must have the capability to create 3 batches of
both cookie and brownie. The Cookie recipe usually has 2 eggs added to the dough and
the brownie recipe usually has 2 eggs in its batter as well. In the experiment you will
be reducing the amount of eggs in each batch. The cookie recipe will have 1 egg in the
second batch and so will the brownie recipe. Then for the final batch you will make the
cookies and brownies with no eggs at all in the recipe.

THE EXPERIMENT:
Testable Question:
What is the difference in taste, texture, and look between baking cookie
brownies and reducing the number of eggs in the recipe?

Hypothesis:
I believe that by reducing the amount of eggs in the baking process the taste of
the brownies won't change, the texture will change in that it becomes more runny and
less condensed, and the look will vary from the brownie being more concave to even
extremely flat in the pan.

Set Up Experiment:
In my experiment I will be measuring the qualitative and quantitative
properties of the Heart Attack brownie with different amounts of eggs that are present
in the dough and the batter. Going from the original recipe of 4 eggs total to 2 eggs
total, to finally no eggs in the recipe at all. For my qualitative results in the experiment
I will be measuring the quality of the taste compared to the original in a blind taste test
with a panel of judges that will comprise my family and some friends. To measure my
qualitative data I will be observing the physical and flavorful change in texture
compared to the original (if any), the change in overall taste compared to the original
(if any), and the change in the amount of observable mass the cookie has after the
baking process.

The Four Different Samples:

1. Amount of Eggs in the Recipe (4 eggs total)
2. Second Reduction of Eggs (2 eggs total)
3. Final Reduction of Eggs (0 eggs total)

Experiment Results: Qualitative Data

For this experiment I had a group of taste testers, that comprised several
members of my family and friends. They were given each brownie in a blind taste test
and asked to rate them on a scale of 1-5. Five being the most delicious brownie they
had ever tasted and one being the absolute worst they had ever tasted. I also asked
several other questions about if the flavor changed at all between the brownies, did the
amount of salt they tasted changed, and crumbliness of the brownies. While the
experiment was going on they did not know what the differences in the brownies
were. The taste testers only knew that the brownies were different in some way. Only
after the taste test was concluded was when the taste testers were told what the
difference was. Here are the results of each of the surveys that the taste testers filled
out while eating the brownies.
The results from the data extracted from students, friends and family varied for each
brownie. By looking at each of the survey results I can look at what people prefired
and liked or disliked about each brownie. When it came to saltiness, number one was
the least salty and number three was the most. This is strange because the amount of
salt in the recipe didn't change at all during the baking process yet the surveyors
stansted a noticeable difference in saltiness. The next category was flavor. As stated by
the survey the most favored batch in this category was the first and the least was the
second. The third category did have positive results even though it scored worst in
moistness and in looks. In the moistness category the survey stated that the first was
more variable depending on the pallet of the person tasting. The second batch was
universally regarded as better tasting compared to the others, and the third batch
scored the worst. The brownies clearly varied in looks with the first batch looking like
they should and the last batch looking completely different from the original. The
survey stated that the first batches looked varied depending on what the surveyors
thought and the second batch was the best looking over the original batch and the
batch with no eggs at all. In the final two categories, crumbliness and sweetness, the
survey stated that the first batch varied in how crumbly it was, though it was
acceptable to the panelists. The second batch scored the second best being more
crumbly though not the favored in this category. Finally the third batch was stated by
the survey “Extremely crumbly and hard to break” (Mitchells Dad). The rest of the survey
felt the same and gave it the most crumbly rating over all. When it came to sweetness
almost all the categories were similar though the first batch was considered to taste
more sweet and therefore favored by the panelists.

Results / Rise/ Quantitative: (Numbers)

Amount of Eggs in the Recipe (4) - mass in
grams: 3 in/ 1 1/5in/ 4in - 16g

The results of the first batch of brownies

really shed light on how the baking
process works and what it takes to make
good baked brownies. The results from
the first batch was the initial outline for
the experiment.
Second Reduction of Eggs (2)- mass in grams: 3 in/ 1 1/5in/ 4in- 14g

With the second batch this was when

the experiment started to culminate.
The results that followed this with the
reduction of the eggs was very
apparent. The middle was more
concave and the overall mass of the
brownie was less than the first batch.
Final Reduction of Eggs (0)- mass in
grams: 3 in/ 1 1/5in/ 4in - 21g

The final batch was where I got to see the

importance of the eggs when baking. The
final batch was the most dense and
smallest batch that came from the oven.
Without the eggs in the recipe the
Maillard reaction did not happen and
therefore caramelization occurred and
was the primary reaction in the recipe.

Science Behind The Experiment: Why, Why, Why

Eggs can contribute to the leavening process in baking. When baking due to the
proteins that are activated around 144 - 158F, creating a chemical bond between the
eggs and the rest of the baked ingredients. The proteins in eggs coagulate and help
trap air, resulting in a light and fluffy texture in baked goods. The moisture in the eggs
added to the batter can improve the texture and prevent baked goods from becoming
too dry. Without eggs, the dish would not be able to form correctly.
This happens because of the Maillard reaction. The maillard reaction is the
reaction between amino acids (Proteins), and sugars. When they are heated they bond
to the other ingredients making them hold together and hold their shape. This
reaction is also the reason food smells and has a brown glaze over the top.
In the experiment this reaction occurred in both the first and second
experiment groups. The ones with the regular amount of eggs (4) and the reduced
amount (2). The maillard reaction is what made the cookie dough hold its form and be
able to bake in with the brownie batter. Though this was not the case of the last
experiment group. In the last experiment group with no eggs at all present in the
baking process the brownie was completely hard and the cookie dough did not hold its
form at all. This resulted in the cookie that was present in the baked brownie to be
crumbly and flaky, not being able to hold its form without proteins and sugars bonding
together. The brownie batter in the third experiment still held its form without the
Maillard reaction. Instead a different reaction was more present during the process of
baking the last experiment.
The different reaction in the baking process was the reaction of caramelization.
Because the brownie had no proteins in the brownie batter or in cookie dough the
sugars in the brownie crystallized and hardened into more of a brick than a brownie.
Caramelization is the process of sugar heating to such a high temperature the water is
removed entirely and the sugar is broken down into glucose and fructose and it reacts
with the oxygen to crystallize and bond. Then the glucose and fructose are reformed
into complex polymers that produce a much sweeter and buttery flavor. This is also
when the sugars harden and become more solid. This is the reason why the third
batch was so much more buttery tasting than the rest of the groups of brownies and
why it was considered the most crumbly. The brownie batter without the eggs
hardened while the cookie was unable to form correctly at all and why it crumbled
apart.

Advice for Those Brave Enough to Create the Heart Attack Brownies:
My advice for anyone brave enough to create this amalgamation of cookie
recipe and brownie mixture is to make sure that the final result of the two is fully
baked. This brownie has an extreme amount of butter and eggs, which means that if it
is undercooked these ingredients won't fully be incorporated in the desert creating an
unwelcoming sickness after a while of ingesting. My advice is to over-bake the
brownie rather than under-bake the brownie.