Gingerbread Brownies Recipe (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.

When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.

The butter and chocolate are melted and then the eggs, sugar and vanilla are added. The eggs and sugar should be beaten just enough to break up the eggs and slightly dissolve the sugar.

Note that while some brownie recipes do call for melted butter instead of oil, the butter can aerate the batter, altering the texture of the brownies and making them cakey rather than fudgy. So, while you can substitute butter for oil and vice versa, remember that it might alter the texture.

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.

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.

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 aeration agent or leavening agent as it's often called helps trap air in the batter structure and hence results in the cakey brownie style.

What makes brownies fudgy vs cakey? ›

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 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.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Use an extra egg: Most boxed mixes will call for three eggs. Use four for a cake that's richer-tasting and moister. This tip is one I use practically every time I make a boxed cake mix. Substitute dairy: Replace the water called for on the package with dairy.