Dark Chocolate Brownie 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.

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.

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.

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.

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.

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!

Various causes include overbaking, underbaking, cutting the brownies too quickly, and lacking oil and fluid contents in the recipe. Underbaked and overbaked brownies turn out to be crumbly. When cut sooner before cooling down can make the brownies crumb.

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.

Scope out your kitchen for add-ins.

Boxed brownies can be their own blank slate for just about any snacks, sweets, or baking scraps you've got in your pantry or fridge. Add a teaspoon of instant coffee or espresso powder. Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand.

What does extra oil do to brownies? ›

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil. The exchange isn't a one-to-one ratio.

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.

You can substitute butter for oil in any brownie mix unless the package says otherwise. Maybe you're just an old-school baker who swears by butter, but when you skim through the directions on a box of store-bought brownie mix and see it calls for vegetable oil, it seems a little off.

The Pioneer Woman suggests replacing water with milk and adding one to two teaspoons of espresso powder or instant coffee to brownie mixes. America's Test Kitchen recommends swapping water for ¼ to ¾ cup of coffee to enhance your chocolate brownies.

Almost all brownie mixes call for water, plus a handful of other ingredients. The trick: Replace the water with coffee. You don't need much, generally ¼ to ⅓ cup. We already know that adding espresso and coffee flavor to chocolate desserts supercharges chocolate flavor, and the same principle applies here.

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.

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

In this case, substituting water with extra butter for milk should produce a cake with little or no noticeable differences. The taste, weight and texture of the cake should be similar, and there should be no crumbling or dryness if the recipe and baking times are followed.