There's a Pyrex baking dish in just about every kitchen in America. Once cool, all you need to do is grab the overhanging parchment to use as handles, and voil no fuss, no muss, easily cuttable brownies. Instead, the top of the brownies had holes from air bubbles scattered around. One more coat of butter or spray, and in goes the batter. you a COOKIE PRO. Try combining more than one of the suggestions to improve your mix brownies even more. I help take the luck out of baking so you *always* have delicious results! And yes, plenty of these techniques apply to boxed brownies, too because, let's be honest here it's hard to convince ourselves to bake brownies from scratch when there's a 99-cent, 10-minute version staring us in the face. Hired to write the newly launched Bakers Catalogue, PJ became the small but growing companys sixth employee. The two typically call for different amounts of chocolate and consequently generate different results. Mumsnet carries some affiliate marketing links, so if you buy something through our posts, we may get a small share of the sale (more details here). I am a brownie fanatic. You are a true scientist. oil bubbling on top of brownies oil bubbling on top of brownies. Mixing softened butter well with the sugar instead of melting the butter will help to reduce the oiliness. Another reason is - the pan is not lined and greased well. Stir in sugar, eggs, and vanilla. Using half the amount of sugar left me with a batch that was both cakey and moist throughout. Select brand-new and also great high quality delicious chocolate such as Callebaut, Valrhona, as well as Ghirardelli. Anyone who's ever whipped up a batch of boxed brownies knows that all you need is an egg, vegetable oil, and water. There are basically two kinds of brownies: cake-like and fudgy. Most of the brownie mistakes can be rectified in your next brownie baking batch. The Biggest Mistakes Everyone Makes When Baking Brownies. Those chocolate brownies which happen to be chock-full of cocoa butter might be fine right out of the oven, but once they cool, they can turn dry and hard. I just stick it in the outside fridge (AKA front porch metal shelving) and deal with some sticky crumbs. To avoid too many unwanted air bubbles, make sure you add the exact amount of baking soda or baking powder it indicates. Hello, i just read this articles cause im planning to bake your Brown Butter Brownie recipe tomorrow.. i have a question about refrigerating the brownie batter overnight.. Once more into the fray. Something like callebaut, valhrona, ghirardelli, Use the right quantity of butter in your brownie recipe. It has happened a few times that the mixture becomes kind of glossy and when it is baking I can see butter is on the top of the cake. oil bubbling on top of brownies. I am an accredited practicing dietitian, experienced gardener and a dedicated cook. decline deficit push ups; red line tattoo meaning; gloria vanderbilt amanda jeans plus size 18w short So why on earth would you want to waste 48 hours refrigerating your brownie batter? It was missing any sort of distinct chocolate flavor. Having air bubbles in your brownie batter can lead to a few things; your batter may be too light and fluffy instead of the typical dense fudge-like texture. Please help me out there! Id suggest letting the pan sit out for a bit at room temperature before baking; otherwise, you may need to increase the baking time. Its tough to say for sure what went wrong with your brownies as you werent using a recipe of ours, but hopefully our tips help with your future bakes! homes for rent by owner in little rock, ar. These chemical leaveners can create air bubbles to form in the batter. Use an oven thermometer to make sure that the oven is cooking at the correct temperature. 2. In terms of flavor, this was spot-on for what you'd expect from a brownie. Please let me know how your next batch goes! Check out the top causes of oily brownies and how to avoid this happening to your mix. So, back to square one. This makes it easy to gently incorporate the ingredients without overmixing. Heres how to make brownies with shiny thin crust! Forgive me for asking this silly question. Turn heat to medium-low or the lowest temp the butter will remain simmering. I even left the brownies to cool for 4 hours before cutting and they just fell apart it was disastrous and inedible. While not as pronounced, the chips definitely add shine to that top crust, don't they? Looking forward to your reply. My brownies are oily and bubbling on the top while baking - why so, Use good quality chocolate. In addition, read the instructions thoroughly before you get started. 1. introduction to programming with matlab vanderbilt university. It's not really a crust, per se. 1/4 cup (40 grams) semi- or bittersweet chocolate chips. It takes a good day and a half. Place dry ice hash on a piece of parchment paper or aluminum foil (never use wax paper) on an oven-safe pan. Butter or spray that strip, then press the second strip in to overhang the two remaining sides. Bake for about 8 to 10 minutes until the cookies look set. Depends on the boiling point of the solvent the THC-a is a solute in. If you are melting your butter and chocolate, make sure to do it gradually and place the finished batter in a preheated oven set at the correct temperature. There was an aftertaste of lingering butter, but it was pretty subtle. Good luck, and enjoy your brownies! Cant wait to make some brownies. Chemical leavening products such as baking powder or baking soda are not a typical ingredient added into brownie recipes, although some may ask for it to be added. Instructions. It was inedible. Thats why youll see me use whole eggs + egg yolks in my recipes. I like to scrape the flour up from the bottom of the bowl, mixing it in gently to the center. I'm a professionally trained chef, cookbook author, and cookie queen. "Refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so that the brownies taste much richer and the texture is chewier too." However sugar dissolves in water, not fat, so I would opt to mix it with the eggs since they have a higher water content than butter. This will cause too much fat to be added, resulting in the batter bubbling and a layer of oil forming on the top. Not only was the crust crustier and the center creamier, but the flavor was livelier and more chocolatey as well!". One is that the soy lecithin and milk solids in chocolate chips aid in the development of that crust. For an 8 by 8-inch pan of brownies, add around cup (128 grams) chocolate chips. Brownies also crumble, when there is not enough structure. Magazine subscription - your first 5 issues for only 5! Gently fold the chips in to the brownie batter as the final ingredient. 06.07.22 . Bubbling also happens when old or poor-quality ingredients, specifically chocolate or butter, are added. This is not usually a straight swap so adding the same amount of oil as you would butter can cause the mixture to be oily. These are valuable tips to know as a bubbly brownie mix damages your brownies texture and authentic look. The first words that my friend said was Wow, how did you get that shiny, crinkly top? Definitely worth using up the chocolate chips. Stick a container of it 250F vegetable oil for approximately 30 minutes, but you can gauge it precisely by watching CO2 bubble production, as described in the article, GW. Most brownies take anywhere from 30-40 minutes. The top reasons that brownies come out to oil is adding too much fat to the recipe. Then incorporate the flour and fold in just until there are no flour streaks. How do you keep the eggs from curdling in the hot butter? Heat oven to 350 F and grease a 9 x 13-inch baking pan with cooking spray. From what I can tell testing brownies over the years it seems like the common denominator to getting the shiny tops is making sure the sugar is well dissolved. But have you ever taken a batch of brownies out of the oven to test for doneness, and then just plumb forgotten to put them back in? Spray the parchment paper. If you refrigerate the batter in the mixing bowl, the butter (or cocoa butter) will firm up far too much to be spreadable. It is important to use good quality butter when making brownies to avoid separation and the mixture becoming oily. With a semi-wrinkly, shiny top, this batch of brownies would look great on a dessert platter, but if you look closely, the wrinkles in the photo show you how the brownie rose around the perimeter but not in the center. Using a recipe that has the specific type of fat that you want to use is important to avoid them becoming oily after baking. It only slightly rose from the height of the raw batter when I first poured it into the pan. Preheat oven to 350 and grease a 913 baking pan with nonstick cooking spray and set aside. Brownies can become oily after baking if you use low quality chocolate, butter if the ingredients are overmixed or if the mixture is baking at a temperature that is too high. We salute you but for those of you who want to share a brownie or two, and also want them to look like they didn't get put through the wood chipper first, you really should think about lining the pan with parchment paper. Theres no real water content in melted chocolate. Alternatively, I recommend giving these Peanut Butter Stuffed Brownies a try, and you could always add a layer of ganache on top of the cooled brownies if you like! Always cool Brownies completely before cutting them. Make peanut butter batter: Whisk all ingredients in a bowl until smooth. Inquiring bakers want to know: what's the secret to making brownies with shiny crust? Chocolate Fudge Brownies with Chocolate Butter-cream Frosting. But it also does something else, and it might be even more important than boosting the chocolate factor: It obscures the "processed" flavors. If you're a fan of thin, gooey brownies, try halving the amount of called-for flour. Causing the brownie mixture to bubble while baking and also leaving the top of the brownie oily. My Best Chewy Brownie recipe contradicts this as its made with only cocoa powder and almost always yields a shiny crust. The exact amount of fat required in the recipe must be added to the mixture. Cook until boiling. While the chocolate butter mixture cools, whisk together the eggs and brown sugar in a large mixing bowl. The top layer was cracked in the center and wrinkly at the four corners. valley of the kings kauai; sharon strzelecki irish dancing; swisher parts diagram; Payroll Services. There's a brownie variation for everyone just, please, whatever you do, don't forget the eggs! So the method I use is mixing eggs, sugar and salt on high speed until white and fluffy, then adding the hot melted butter/cocoa and or chocolate mixture to help to continue melting the sugar, then adding flour last. Ill be sure to pass this along to Tessa, itll make her day! It can be helpful to know some common mistakes created and ways to prevent them so that you can make the perfect batch. In a large mixing bowl, whisk together brownie mix, oil, eggs and water. Yes, it takes a bit longer, but your effort will be rewarded, plus it's good excuse to play Devo and dance around your kitchen like a fool. You can also substitute vegetable oil with more unexpected ingredients, like Greek yogurt and avocado. This works because the brownies steal the moisture they need from the bread, and let's be honest, a few slices of sacrificial bread is well worth it for this payoff. This can cause the mixture to split or for air bubbles to form causing an oily coating on top. 3. Many ovens will trap heat at the top as the hot air rises. Those are the basics, and following those rules will probably afford you fine brownies. Our Quick and Easy Fudge Brownies recipe is a simple stir-together affair, no beating involved. Not only does it prevent them from drying out, but this trick can helprevive already dried out brownies, too. Mixing them with a beater can cause the fat to separate or for the eggs to become overworked. Whisk in the sugars, then the eggs (one at a time) and vanilla. These cookies do not store any personal information. The top was just sugar crystals that hadn't melted. This also thickens the batter. I always make nigella's brownies(snowflaked brownies from 'feast') I haven't had this problem. It is mandatory to procure user consent prior to running these cookies on your website. A distinct cocoa powder flavor was particularly strong in this batch of brownies. If you want a light crispy layer, then beat the butter, sugar, and eggs for half the time they indicate on the recipe instructions. I have a LOT of brownie recipes in the archives of this website. To stop this from happening, dont beat the butter, sugar, and eggs but instead mix them lightly and dont overmix the wet and dry ingredients together. oil bubbling on top of brownies. They looked naked without a shiny coating. brownie recipes on our site, but Id like to share a couple of our most popular recipes, which use some of the tips from this article: Chewy Brownies and Ultimate Fudgy Brownies. I have to say ALL of your brownies have a lovely crust, just some are a little better. Obviously, this adds air into the mixture, which you'd think would be counterintuitive for fudgy brownies, and though the resulting brownies are indeed loftier than a batch made without taking this step, they were undeniably creamier on the inside, and shinier on top. After mixing the batter and forgetting (on purpose, of course) to add eggs, I wasn't able to get it to fill the nine-by-nine-inch baking pan. You could still try adding your favorite mixins to these cookies, chocolate chips, candy bar pieces, etc. Always line with a parchment sheet with the sides up. Win, win. In reply to From what I can tell testing by Chelsi (not verified). It's called the "ribbon stage," and Epicurious insists that it's a necessary evil when it comes to making better brownies. Learn more here. You might think that ooey gooey melted chocolate would be the superior choice when it comes to brownie baking, but you would be wrong. Cook's Illustrated recommends adding 1-1/2 teaspoons of instant espresso powder per 9x13 batch of brownies, and promises that it won't result in a distinct coffee taste, only amped up chocolate flavor. It's depends on the type of oven you are using. How do you keep brownies from burning? The edges were somewhat chewy while the middle looked undercooked and fell apart in my mouth and hands. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. You could try editing the recipe you used a little bit. 2023 Handle the Heat | Design by Weller Smith Design. Preheat the oven to 350F. Do you reach for a crunchy corner piece or a moist middle square? Same goes with my Chewy Brownie recipe, which uses part butter, part oil. Access your favorite topics in a personalized feed while you're on the go. The good news is that you can apply the methods I detail below to pretty much any recipe. Place the butter into a bowl with your weed and bain-marie it until the butter has melted. You get to eat your experiments! So happy to have you following along Check out our other Baking Science articles HERE, so happy that you loved this article! "It should be delicious enough on its own to eat as a snack," she explains. Also brownies becomes cakey, because a lot of air is incorporated resulting in a lighter airy crumb. High oven Temperature : high temperature of the oven, will cause the brownies to rise rapidly and fall quickly. Here's how to do it. I won't bore you with their exact nature; suffice it to say they're a combination of hot melted butter vs. cold butter; 5 minutes of beating vs. no beating at all; and adding the eggs at different points in the process. Thanks for this easy, good for us recipe. after refrigerate the batter, is it ok to bake it right away in the oven? By Posted halston hills housing co operative In anson county concealed carry permit renewal Was the solution for problem #6 cut out? Next time while baking brownies to avoid sinking brownies, Brownies turn flat when there is less air incorporated or less sugar. And for your powdered sugar recipe. One thought is that the melted chocolate contains more fat and less moisture than butter. Recipe. Microwave ovens are not good in making Crust but in other case OTG and Convection ovens are best to make good crust on all type of cakes including brownies. Using margarine instead of butter when baking brownies can sometimes cause the brownies to become oily. Brownies crumble when they are cut through way too soon before completely cooling. Bake brownies for about 20-25 minutes, until surface is no longer wet and center is no longer jiggly. And while the actual flavor was good, and they tasted like proper brownies, unfortunately, I thought the texture and consistency distracted from that. Beating eggs and sugar is what gives the brownie it body, volume and structure. All the right components of cocoa powder and sugar were in place, but the flavor of extra butter took over and unsurprisingly I was able to taste that ingredient the most. Allow the mixture to bubble for 30 seconds, then remove from heat and mix in the chopped chocolate (to melt) and oil. haha, its a perk for sure! I've used most fats, including bacon grease and olive oil. This is a challenge for a couple reasons, and is why that shiny, glossy, tissue thin crust can feel so elusive. Your chewy brownies are my go to but do you think that chopped chocolate would have the same effect as chocolate chips? And grease well. When I looked into the oven before the timer went off, this batch of brownies was bubbling like crme brle. is dr frank atherton married. Our trick for truly chewy, crackly brownies, Things bakers know: How to prevent chocolate chips from sinking in brownies. Say what? The result should be fudgy and gooey but not underbaked perfection. The recipe (Nigella Lawson's) is to melt the chocolate and butter, when the chocolate is cooler I add eggs with sugar; then the flour. Raised Garden Bed Soil Calculator (Meters), cause the brownies to become greasy on the top, mixing the butter and sugar thoroughly first can cause the mixture to split and become oily after you bake the brownies, Why is my carrot cake too moist? Spread out the kief so there's just a thin layer to ensure equal exposure to heat. Line an 88 baking pan with parchment paper or grease it with coconut oil. Thank you, Hi Kathy! To comment on this thread you need to create a Mumsnet account. Pick the right recipe, Too much of fat or liquid will not give you good brownies. Grind or chop down hash into a fine powder. In reply to I haven't been able to by Paul (not verified). Alice Medrich, author of Seriously Bitter Sweet: The Ultimate Dessert Makers Guide to Chocolate, writes that refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so that the brownies taste much richer and the texture is chewier too., I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. Avoid putting your brownies onto high temperature oven. Stir in the sugar, vanilla, and instant coffee. Im sharing my 4 methods for perfectly crinkly brownie tops! full color, photos of every recipe so you know EXACTLY how your cookies should look. Always use the right amount of sugar as specified in the recipe. Some bakers say the key to making brownies with shiny crust is dissolving the sugar in melted butter before adding; others call for several minutes of beating, to make sure sugar and egg are fully combined. Your email address will not be published. There's a lot that can go awry with brownies they can be too cakey (the world's worst brownie sin), they can have rock-hard edges with an undercooked middle, and they can be lacking that deep chocolaty flavor you crave. Line a 913-inch baking dish with aluminum foil. While its still warm or not completely cooled. Its such a bonus to learn and undertsand the science behind these experiments. Your email address will not be published. See our complete collection of Tips and Techniques posts. Place the butter in a large microwave-safe bowl and heat in the microwave at 100% power at 30-second intervals until completely melted, about 1 to 1-1/2 minutes. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Hi! Maybe it is the chocolate or the butter, I use sainsburys dark chocolate and yorkshire butter. Other reason why brownies are falling apart is the brownie structure itself is too weak, either there is very less flour, too much of fat and liquid. Not fat. To the untrained pastry chef or first-time home-baker it makes sense to scoop flour into a measuring cup and pat it down with the backside of a spoon. Hope these tips help in your kitchen as well! When Ive made the same brownie recipes with and without chocolate chips, the chips enhance the shiny crust on brownies: Im not 100% sure why, but I have two thoughts on this. When it comes to choosing between natural or Dutch-processed cocoa powder, Cook's Illustrated confirms that baked goods made with the more acidic natural cocoa were drier, while those made with the less acidic Dutched were fudgier, and made for an earthier, richer chocolate flavor. What remained after cooling was a well-constructed brownie: sturdy on the top and bottom but manageably gooey in the middle. Now, there's nothing wrong with vegetable oil it's a fine oil for your brownie baking needs. When all the eggs have been added, fold in the flour, baking powder, and salt until just a few streaks remain. When there is too much fat, the batter starts to bubble while baking in the oven, and a layer of unwanted fat forms on the top. Another informative and inspiring treatise. Bake! just fold flour in the batter until all the flour is incorporated well. Pastry chef Stella Parks (viaSerious Eats) saysthat there's only one right pan for baking brownies, and that's one made of "lightweight, reflective metal, like aluminum." The content of this field is kept private and will not be shown publicly. Typically, an ice bath is reserved for those times when we want to halt the cooking process on produce after blanching, like blanched green beans or asparagus, keeping them crisp while preserving their color. But you're missing out on an easy opportunity to give your baked goods a little something extra if you never reach for a different fat. Brownies are a little different in that they may have a pronounced crispy/flaky skin on top. Required fields are marked *. In terms of texture, there were a few air holes which made for a slightly strange feeling, but not nearly as many as were on the bottom of the batch made with baking soda. Hi Zeenath! Vegan butter brownies, or any brownie, that has high fat content than required turns oily. Real Simple recommends creating a sling with two strips of parchment by buttering or spraying the pan, and laying one strip into the pan, leaving an overhang on two sides. Discover how to turn your biggest cookie flops into WINS by mastering the Allow brownies to set for at least 30 minutes before cutting and serving. Brownies will use fat like butter, margarine, vegetable oil or coconut butter. sometimes using old chocolate that has been lying in the pantry can also cause oil bubbling or oily brownies. Next, add in the eggs, one at a time. Still, the shiny top crust on this batch had a sort-of grainy texture to it. Is there anything worse than a bad brownie? Great question Nancy! Transfer brownie mix to baking pan and bake for. Grease bottom of 13x9-inch pan with shortening or cooking spray. In reply to hi there! 1 teaspoon vanilla extract Sprinkle of sea salt flakes, for garnish (optional) Instructions Prep: Preheat the oven to 350 degrees Fahrenheit. Spoon the batter into two pans. The main reason for the formation of air bubbles is caused by overmixing the batter; this increases the amount of air added to the batter, making it light and airy. Hi HL, one cup of chocolate chips sounds perfect! If your pan is 8x8, you'll have thinner brownies so you should reduce the baking time. In a large microwave-safe bowl, combine the chocolate and butter. Either youre melting chocolate into your batter and/or adding chocolate chips. God bless! Chocolate fudge brownies are topped off with a frosting made using chocolate and butter. While it wasn't too sweet and the butter mostly came through, it didn't actually taste chocolaty, which is arguably the entire purpose of eating a brownie. Not every recipe yields that gorgeous crust. And come upon several sources in agreement with one another: shiny crust is the result of dissolved sugar and egg migrating to the brownies' surface as they bake, where the sugar melts and becomes shiny; and the egg white joins the sugar to form a very thin, delicate layer of meringue. This is also why my Browned Butter Brownie recipe has such a brilliant crust the butters twenty percent water content has been evaporated in the browning process. than other ingredients. In reply to Forgive me for asking this by HL (not verified). Most brownie recipes that yield that crinkly crust involve solid chocolate in one form or another. Theres an important caveat to understand regarding this method: sugar only dissolves in water. There are different ways to avoid air bubbles from forming in the mixture and ways to get the air bubbles that have developed out of your mixture before they are fully cooked. Still tasted fine, but visually disappointing. I would start checking them at the 15 minute mark. Add in your eggs one at a time and mix gently after you add each one. Discard the garlic slices and set the oil aside for brushing on the pizza. To make them taste even better, of course. Thank You so much for sharing your expert information! 2023 LTEN - Life Sciences Trainers & Educators Network. Brownies that are baked too close to the top of the oven can become oily on top. Why Are My Brownies Bubbling? Correct oven temperature is definitely important when it comes to baking. Just remember to get the batter into your baking pan first. I usually skip over what I call the yada yada when Im looking for a recipe. Line an 8 x 8 pan with non-stick foil or butter and flour pan. All good reasons, no? And some brownies have a a mere glimmer of satiny sheen. I usually make brownies in a 9x13 metal pan although I recently made a brownie recipe that calls for a round cast iron skillet. I live in Phoenix, Arizona (hence the blog name!). The true hallmark of a perfect brownie is one that has that enviable shiny, glossy, crinkly, tissue thin crust on top. when there is a higher proportion of flour to fat. You just made my day, Ruth, thank you so much for your sweet comment! Add the eggs and vanilla to the mixture and beat until the batter turns a lighter color, at least another minute. It's really easy to get crust on brownies. Happy baking . Stir in flour. But Im not getting the same shiny top anymore. Often the ratio of chocolate to butter could be different than you'd expect. Off the heat, whisk in sugar, which should cool the mixture down significantly. Touch the Bubbles Out Tapping your batter is an excellent way to launch the bubbles. Help me settle a debate: strawberry or brown sugar, Dare I say it: this Iced Lemon Loaf Pound Cak, These Chewy Brownies are my most popular brownie r, Drumroll for the March Baking Challenge announceme, Oh em gee! Whisk for at least a minute so that everything is well combined, and the sugar is as dissolved as possible. Mix brownie mix with 1 egg (instead of 2), 1/3 cup oil, 2 TBS water, and 1/4 cup of flour. In a large saucepan, melt the butter and sugar over medium heat. Thanks to boxed mixes, that means you could be shoveling molten hot, fresh-from-the-oven brownies into your mouth in 30 minutes flat. There was no top crust, and instead the surface was littered with large air holes. Mix in cocoa, flour, salt, and baking powder. Let them cool first, otherwise, they'll completely fall apart it took me three batches to figure this one out. toyota alphard awning rail But Im also a science wonk, in fact, my husband has bought me two food science books over the last few years knowing that it will entice me to start baking something he likes LOL. Use a knife to gently swirl the caramel sauce into the batter. Else shoot a mail to shri@bakewithsweetspot.com. haha! Using a recipe with a butter base will reduce the chance that your brownies will come out too oily. The flavor profile here was spot-on, classic brownie. As I've gotten older the coconut has gotten too rich and the richness is mellowed by halving the oil. The true hallmark of a perfect brownie is one that has that enviable shiny, glossy, crinkly, tissue thin crust on top. If youve ever made simple syrup you know how sugar can dissolve completely into water. 1/2 cup canola oil or extra-virgin olive oil** 2 tablespoons water 1/2 teaspoon vanilla Instructions Preheat the oven to 325F. Parks promises that an aluminum pan is your best bet for optimally puffed brownies that settle into fudgy crinkly perfection. I followed your recipe again again for more 10 times now. In reply to I bake many KAB recipes and by Nancy McGuigan (not verified). Im diving into the science behind that shiny thin crust we all love and want for our brownies. That same effect wont happen if you heat oil and add sugar. I urge you to try your own experiments around brownies with shiny crust, and report your results here (in comments, below). I will now be sure to have sugar dissolve completely, as to placing the batter in the fridge for a few hours or overnight?
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