Okay, so I have a set of tins, two square and two round. Both made out of the exact same thing. When I bake brownies in the square tin, they come out perfect. When I bake them in the round tin, they come out with a weird spongy consistency. Why the heck is that?? I don't know if it's a weird physics problem or... I dunno. It's weird.
Oh and it's not because they're not done. Trust me. They stay all spongy. And I actually mean spongy, not just... falling apart. The tins are pretty much the same size, and the same material and set and stuff.
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You are close, yes it’s science at it’s finest. You’re working with a well thought out formula, the ingredients AND the vessel that it will be cooked/baked in. Surface to mass ratio is thrown off when you changed the vessel, there are more square inches in a square then a round. If you can calculate the surface area of the square pan then you can choose the right size of a round pan to accommodate the recipe and the formula. Science, pure science
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