Best Ever Brownie Recipe (2024)

FAQs

What is the number 1 brownie mix? ›

Best Overall Brownie Mix: Ghirardelli Double Chocolate Premium Brownie Mix. When you want a delicious brownie for a baking emergency—or just to treat yourself—look no further than a box of Ghirardelli Double Chocolate Brownies.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

They emulsify the dry ingredients

Adding egg yolk to brownies helps the dry ingredients combine with the butter or shortening. You can thank them for the creamy texture of your brownie batter.

This homemade brownie recipe is great for every day celebrating to enjoying life's special moments that call for chocolate deliciousness. This recipe is perfect 9×13 to give you 12 large or 24 smaller brownies.

Add nuts – Add a handful of finely chopped pecans or walnuts if you love brownies with nuts. Add mix ins – Jazz up a basic brownie mix with chopped mini peanut butter cups, white chocolate chunks, or your favorite chopped up candy bar. Add a swirl – Swirl in spoonfuls of peanut butter or Nutella before baking.

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

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.

Cookbook author and food stylist Jerrelle Guy might have given away the secret: In an article for The Kitchn, Guy suggests the secret to a "glossy" and lifted brownie — like the ones you see in bakeries and restaurants — is to beat the eggs and the sugar together for 10 minutes before adding additional ingredients.

Many brownie recipes don't contain baking powder or baking soda; these recipes tend to be for the dense, sometimes chewy, kind. Cakelike brownies usually contain a leavening agent, which helps give them their fluffy texture. The technique you use also makes a difference in the texture of the final product.

What happens if you use baking soda instead of baking powder in brownies? ›

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

For a rectangle, simply take the measurements of the long side and the short side of a rectangular one and multiply them, i.e. 9x13=117 square inches. From this you can see that you can substitute two 8” pans for the 9”x13” one as 2x64 = 128 square inches which is close enough.

Yes. The brownies will be a little thicker, so you should probably lower the temp by 5 degrees and bake 10 minutes longer than the instructions state. They should turn out fine.

Unfortunately, there's just not a standard size for brownie pans. But if you're baking for a big family or other large crowd, we recommend a 9-by-13-inch pan over an 8- or 9-inch square. And when it comes to nonstick bakeware, "USA Pan is the GOAT!" says Commerce Writer Kristin Montemarano.

Given my personal baking criteria, Pillsbury's mix is my top pick because it yielded thick, fluffy brownies that were moist and had a nice chocolate flavor. They baked off evenly, weren't overly sweet, and had a shiny crackled crust and tender edges that didn't dry out.

Walnut brownie: This is a classic brownie that is loved all over the world, so it's no surprise that Theobroma's walnut brownie is a bestseller across India as well. To make our walnut brownies, walnuts are toasted and chopped before being stirred through our delectable chocolate brownie batter.

Another way to make a boxed brownie mix taste homemade is to use an extract, adding a hint of additional flavor to your brownies without undermining the chocolate flavor. Vanilla (the most commonly used extract), almond, peppermint, lemon, and orange are just a few used extensively in baking with chocolate.