Brookie recipe with brownie mix. (2024)

FAQs

What to add to boxed brownie mix? ›

For an easy boost to your boxed brownie mix, sprinkle in about a half cup of add-ins to give brownie batter a personal touch. Although nuts, chocolate and peanut butter chips, and mini marshmallows are easy wins here, this method invites creativity, and the options are truly limitless.

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.

Over mixing brownie leads to too much air incorporation and can leave your brownie looking and tasting like a chocolate cake. Under mixing will lead to insufficient combination of your core ingredients and so the brownie texture will not form to perfection.

It is important to follow the instructions carefully to ensure the brownies turn out as expected. If you add too much water, the brownies may turn out too cake-like, and if you add too little water, they may be dry and crumbly.

Add Salt. If you've ever found boxed brownies to be too sweet for your taste, stir a pinch of salt into the batter before baking. This'll help bring out the deeper chocolate flavors. You can even try sprinkling some flaky sea salt on top of the brownies as soon as they come out of the oven.

Betty Crocker™ Supreme original brownie mix, plus water, vegetable oil and egg called for on box. Stir-in options: Semisweet chocolate chips, white vanilla chips, butterscotch chips, peanut butter chips, toffee bits, chopped maraschino cherries, chopped cookies, chopped chocolate candy, chopped nuts and more.

Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.

Milk is richer than water, so the brownies will be richer, and they'll be denser, like fudge. For the fudgiest brownie possible, swap all of the recommended water for milk — the extra fat will thicken the batter.

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

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.

What happens if you put too many eggs in brownies? ›

But, most obviously, too many eggs will make brownies taste eggy. What was more surprising to us was that fresh from the oven, the over-eggy brownies looked like a souffle. Then in a matter of minutes, they sunk DRASTICALLY.

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

With coffee instead of water, the brownies will taste even more chocolatey as the coffee enhances the flavors of chocolate, while the butter will make the brownies much richer and fudgier than the oil will.

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

Prep Instructions

*For cakelike brownies, use 3 tablespoons water, 1/3 cup vegetable oil and 2 eggs. 1. Heat oven to 350°F for aluminum or glass pan or 325°F for nonstick pan. Grease bottom of pan.

The quickest way to customize a batch of brownies is as easy as raiding your pantry. Stir a handful (or two) of your favorite candy into the bowl of batter, sandwich a layer of cookies and candies in between two layers of batter or work into the topping—there really is no wrong way to load your brownies up.

Thick sauces like caramel, dulce de leche and butterscotch make a tasty addition to brownies. For a full batch of brownies, you can use up to ⅓ cup of thick sauces. However, because they won't solidify the same way the batter will, you'll want to make sure they're well-swirled into the top of the batter.

Add coffee or instant espresso powder to your brownies for an even deeper, more complex chocolate flavor. Swirl them with peanut butter, cream cheese, or even pumpkin filling to mix things up. Mix in nuts, add a marshmallow topping, or spread on your favorite frostings for fun, simple, or seasonal twists.