Have you ever made brownies from scratch or a brownie mix? If so, did you encounter any issues?
Read on for answers to frequently asked questions about this beloved dessert and the boxed version.
While homemade brownies often boast a more pronounced chocolate flavor, boxed brownies can also be very good.
There are many reasons why I like brownie mixes. They are convenient, inexpensive, and can be improved in numerous ways.
Choosing the best brownie mix can be tough given the many options available on the market. Which one is the best is really a matter of preference.
Ghirardelli brownie mixes are a popular choice. My favorites are Duncan Hines chewy fudge and dark chocolate fudge brownies.
Boxed brownies are pretty good as is, but with a few simple tweaks, you can make them even better. For example, you could add some nuts or chocolate chips.
Adding a little coffee gives them a deeper flavor and tames their sweetness. You can also use milk, buttermilk, or brewed coffee to replace the water in the brownies to add richness and moisture.
Boxed brownies are certainly not a health food since they contain sugar, fat, and calories. But there are a few ways to sneak extra nutrients into these treats. One of them is to use unsweetened applesauce in place of oil.
Add healthy ingredients like puréed black beans, mashed bananas, shredded zucchini, nuts, or dried fruits. Keep in mind that as you add these, you also increase your calorie intake as well.
It's the sugar in the batter that doesn't fully dissolve and caramelizes during baking, resulting in a shiny, flaky top layer.
Yes, you can use milk or buttermilk instead of water in brownies. It adds richness and moisture to the brownies.
You can also use brewed coffee. It will enhance their chocolate flavor and reduce the sweetness.
Yes. Brownies can be overmixed, so it is advised to mix the brownies by hand with about 50 strokes only. Aeration is the first problem with overmixing brownies.
If you incorporate too much air, they will become cake-like instead of dense. Another issue is gluten development, which makes the brownies tough and unpleasantly chewy.
Yes, you can make brownies without eggs. The eggs are used to bind, leaven, and add moisture to the brownies.
Replace one egg with ¼ cup of applesauce or mashed bananas. Ground flaxseed or chia seeds mixed with water can be used as a vegan binding agent.
You can also make brownies by using a commercial egg replacer or use a recipe that doesn't call for eggs.
Unless a recipe specifies where the brownies should be placed, the middle rack or the center of the oven is where they should go. This is where heat is evenly distributed so that the food cooks evenly.
When too much air is incorporated into the batter, the brownies will rise as it bakes but sink or collapse as they cool.
Avoid overmixing by combining by hand, not with a mixer. Stir just enough to combine the ingredients.
I prefer a metal pan for brownies. It heats up faster but cools quickly once outside of the oven, so the brownies don't over bake.
It makes baked goods rise better and have crisper, browner edges.
A glass pan is better for baking food at low temperature for an extended period of time, such as quick breads, pies, baked pastas, and casseroles.
It is non-reactive and retains heat well but takes longer to heat up. It is sensitive to abrupt temperature changes, so it is not wise to use it under high heat, such as a broiler.
The fat to flour ratio in fudgy brownies is higher than in cakey brownies. If you like a more fudgy texture than cake-like, use fewer eggs or add an egg yolk.
Don't overbake the brownies for a fudgy, gooey center. Bake the brownies until a toothpick comes out with several separate crumbs on it.
The best way to store baked brownies is to place them in an airtight container and store them in the refrigerator. This will help keep them fresh for up to five days. You can also freeze them to extend their shelf life.
The best way to tell when your brownies are done is to insert a toothpick into the center. Fudgy brownies should come out with several separate crumbs, while cakey brownies should have fewer.
Another way is to look at the edges of the brownies. If they start to pull away from the sides of the pan, then they're done.
Yes, you can freeze them whole or
individually. Cool them completely before wrapping well. Thaw them in the refrigerator or on the counter until they are soft and ready to eat.
Wrap them properly to prevent them from drying out. Store them in the refrigerator to preserve their freshness. You can also freeze them to extend their shelf life.
I hope these tips will help you create the perfect batch every time. Use one of your favorite brownie mixes — no one will ever guess they're from a box.
I love how easy and convenient it is with so many variations you can make. Whether you're looking for something sweet and simple or something a little more decadent, there's a recipe out there for you.
Box brownie variations you can make today
- Cheesecake Brownies from Brownie Mix
- Brookie Bars from Brownie Mix
- Oreo Brownies from Brownie Mix
- Peanut Butter Brownies from Brownie Mix
- Nutty Brownies from Brownie Mix
- S'mores Brownies from Brownie Mix
- Salted Caramel Pretzel Brownies from Brownie Mix