Hello all,

I've tried batter for my first time last night with my wife. We chose brownie batter that was warmed and cool whip pies for the dichotomy of feelings. However, the batter turned out to be a suspension rather than a solution as I was hoping, and quickly became unusable.

If anybody has experience with batter, how do you get it to blend so finely and stay that way? My recipe was 250 ml Canola Oil, 50 ml Water, and a box of 522 g Betty Crocker Brownie Batter. Are the eggs important? Should I have avoided the oil?

Any help is appreciated. Here's a picture of some of the material we used:

I've never added oil or anything to brownie batter. Just water. I mix warm water with my arm (because I've never bought a drill mixer.) that way you know how thick it is. You can also strain it through a mesh to get rid of any clumps.

W out oil some people say little beads if flower will get stuck in hair, bad if it's super long. Did u start to cook the batter?

No eggs, no oil - just batter and water mixed well. Most brands of cake batter won't lump or form dough balls.

the eggs (or powdered lecithin as a substitute) are important if you use oil as it emulsifies the oil to have it creamy and even throughout the mixture

If you leave the oil out you can just use water

Thanks for all the help, guys. Next time, it's just batter and water. My wife doesn't want her image out, else I'd post aftermath photos.