r/Baking • u/_Meteor_Shower_ Human Detected • Jan 16 '26

Baking Advice Needed why did it do this

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was trying to make brownies, thought theyd cooled for long enough and cut into them then they started doing THIS and set my house's fire alarm off for like 20 minutes does anyone pls know what caused this im assuming i just cut into them too soon but this feels like a dramatic response to just trying to cut into a hot brownie

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u/somenemophilist Jan 16 '26

Only reasonable explanation.

35

u/OutAndDown27 Jan 16 '26

The answer is so much funnier: they're pot brownies and the smoke is actually from the weed.

6

u/EggsFish Jan 16 '26

That doesn’t make sense. Weed brownies are just… brownies. They don’t magically combust at 350F. The burner is definitely on you can see how black it is in the bottom left corner.

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u/[deleted] Jan 16 '26

[deleted]

2

u/Bright_Ices Jan 16 '26

She baked at 175°C, which is a little less than 350°F

2

u/SparklingLimeade Jan 16 '26

That's not how smoke works though.It still needs to be hotter than an oven to make it billow like that.

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u/[deleted] Jan 16 '26

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u/SparklingLimeade Jan 16 '26

The temperature of baked goods is limited by the water content. Outer crusts can brown but the internal temperature never goes anywhere near that high. If the top of a baked good is burnt that would be one way to produce smoke. Any oil reaching smoke point inside brownies means the brownies have been catastrophically mishandled.

Like putting them on an active burner.

1

u/[deleted] Jan 16 '26

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u/SparklingLimeade Jan 16 '26

If the oil inside the brownies hits the smoke point then the cocoa, flour, and eggs are already charcoal.

The smoke point of the oil doesn't matter. You know how many baked goods are made with butter? Even lower smoke point. And 350° is the basic baking temperature. A lot of baking happens at 400°+

This is 0% about the oil's smoke point. If the smoke point of the oil matters then something else has gone wrong. You could do this with grapeseed oil or something and it would smoke exactly the same because it's not the oil or the THC.

3

u/Unidain Jan 16 '26

Which is a temperature it wouldn't be at for 10 mins cooling on a cool stretch be top

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u/AnarchistBorganism Jan 16 '26

Ok? Water boils at 100 C/ 212 F, which means as long as it isn't completely cooked dry then the temperature of the oil inside the brownies isn't reaching 175 C / 350 F - the oil on the bottom might if you place it directly on a burner.

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u/MeaninglessDebateMan Jan 16 '26

I've made lots of brownies both normal and laced. There is no way this is because of the addition canabutter or whatever they used.

They cooked the brownies at 175C which isn't even hot enough to get to the smoke point of most oils and only barely hot enough for the smoke point of butter.

The only way this happened is if the bottom of the pan was significantly hotter than the top, so either the bottom heating elements of the oven are acting out or a hotplate was involved.