Brookie recipe with brownie mix. (2024)

FAQs

What does adding an extra egg to brownie mix do? ›

If you want to get a little more creative with your brownie mix hacks, add an extra egg to the batter. The extra protein will help thicken up the batter and make it fluffier, creating a more decadent, fudgy texture. You can also add the yolk by itself in addition to the 2 eggs a box brownie mix typically calls for.

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.

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.

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.

Is it okay to make brownies without eggs? Without eggs, baked goods will become a little thinner and not rise as much in the oven. As long as you replace the moisture from the egg with milk, banana or applesauce, you can make brownies without eggs. And yes, this recipe makes thinner brownies than normal.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

We already know that adding espresso and coffee flavor to chocolate desserts supercharges chocolate flavor, and the same principle applies here. Using coffee in your brownie mix will result in better, more chocolaty brownies.

The best egg substitutes for brownies are yogurt, condensed milk, silken tofu, applesauce, ground flaxseeds or chia seeds (1 tablespoon per egg), banana, cornstarch or arrowroot powder (1 tablespoon per egg), aquafaba (1 tablespoon per egg), commercial egg replacer (2 tablespoons + 2 teaspoons of water to replace one ...

Add a Swirl

Dollops of decadent fillings can add major visual impact and rich flavor to a regular ol' pan of brownies. Cheesecake marbling is a natural fit, but peanut butter, cookie butter, caramel and marshmallow swirls are equally delicious.

What is in brownie batter overload? ›

It's like a brownie a la mode! Rich, dark chocolate brownie batter, chewy chocolate brownie chunks and ribbons of old fashioned salted caramel all blended with our creamy Vanilla Fresh Frozen Custard.

Adding baking powder or a combination of baking soda and cream of tartar to a brownie recipe makes it much more like chocolate cake, creating a lighter and airier texture.

Add a teaspoon of instant coffee or espresso powder. Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand. Scoop in a palmful of dried or frozen fruit. Add an extra splash of the top-shelf vanilla extract, or a dab of vanilla paste, or a dash of vanilla powder, to the batter.

Store–bought brownie mix easily comes together with water, oil, and an egg. What exactly does the egg do? It binds, emulsifies, and adds richness and density.

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.

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.

Too much yolk can overwhelm a dish with "eggy" flavor, and their tenderizing function weakens a cake's structure. Too much white, on the other hand, will create an awkward batter and a dry cake. Using the whole egg gives you the best of both worlds.

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

Unsalted melted butter – Most box brownie recipes call for vegetable oil, but swapping it out with with melted butter helps create chewy, fudgy texture with rich bakery-style flavor. Egg – Since its moisture prevents brownies from becoming dry & crumbly, an egg also helps create the perfect fudgy texture.