loved the look of this recipe and was excited to try it out. Definitely, it was user error.
the dry ingredient journey was nice and zen.
then, the butter… (sorry, didn’t get this on digital picture for some reason) looks like I made a typical novice mistake of using over softened butter. after creaming the butter with sugar, I added the milk and the mixture started to separate to an oily liquid with floating milk sugar solids.
the result, and a duh moment for me, was that it lost the emulsion characteristic and made it a dense brownie and non-cake texture, more gooey. also, it stuck to the pan more.
l e s s o n : for baking, resist the rush to get butter to room temperature or leave it out too long.
“Butter adds flavor and texture to your baking and helps to keep it fresh. The temperature of the butter is very important in baking. When room temperature butter is used in your recipe this means your butter should be between 65 degrees F (18 degrees C) and 70 degrees F (21 degrees C). This temperature allows the maximum amount of air to be beaten into your batter. This creaming or beating of your butter or butter and sugar creates air bubbles that your leavener (baking powder or baking soda) will enlarge during baking. Most experts recommend 4 to 5 minutes of creaming the butter for maximum aeration.”
thanks “joyofbaking.com”! Read more: http://www.joyofbaking.com/Butter.html#ixzz0ESjQ7OQy&A
off to try again. ☺
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