Triple Chocolate Brownies Recipe (2024)

FAQs

What happens if you use milk instead of water in brownie mix? ›

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Nuts and chocolate are a flavor combination made in heaven. In addition to scattering nuts on top of brownies, you can also add them directly to the batter, then bake as usual. Walnuts, pecans, almonds and peanuts all work beautifully. Just be sure to toast the nuts beforehand for extra depth.

A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.

I did however find that beating the batter improves the brownie texture massively! From then on I have always beaten my batter with the paddle attachment on medium – low speed for 3 minutes. You'd think it makes the brownies tough, but it seriously doesn't!

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.

The first and easiest upgrade you can give to your boxed brownie mix is to add a tablespoon of instant coffee to the batter. Adding coffee to your brownies boosts their flavor because its bitter quality balances out sweetness, making it less overpowering. It allows that delicious chocolate flavor to really shine.

If this idea gives you pause, take a moment to consider the properties of sour cream before dismissing it. It's thick, creamy, and slightly tangy. Adding it to brownies introduces extra liquid and fat, which logically results in extra moist and rich brownies.

It's a swap that makes sense since mayonnaise is made of mostly oil and egg. It provides moisture, which keeps the baked goods soft and tender, just like oil does.

You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.

Can you substitute mayo for oil in brownie mix? ›

You can use mayonnaise to replace the oil in a brownie recipe. The mayonnaise will add moisture to the brownie mix. Another option is to use melted butter and to add an extra level of flavour, use nutty brown butter.

In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat. Refrigerating helps improve the gloss and crustiness of brownies while simultaneously blending the flavors—the result? — brownie that tastes much richer and chewier.

If you want a fudgy chocolate brownie, use melted butter. For cakey brownies, beating softened butter and sugar together to create air pockets will make your brownies lighter and cakier.

The reason we melt butter in brownie recipes instead of beating room temperature butter with sugar is because that helps give a rich, chewy, fudgy texture. Beating butter incorporates air and gives a more light, airy, cakey texture, which we don't want in a brownie. Well, you might want that, but I don't!

Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.

Making your cakes with water instead of milk results in stronger, purer chocolate flavor. Water: the foundation of life, the substance that comprises 70% of our planet, and the thing that makes chocolate cakes even more chocolatey.