Fresh baked brownies will appear underbaked but cool to doneness. Read more https://www.sogoodbrownies.com/ here. So allow me to share my quick tips on how to make box brownies better. Hey there and welcome to Sugar Salt Magic.
While you don’t need to refrigerate brownies, you can certainly place them in the fridge overnight. Firming up in the fridge is normal due to the type of ingredients used in brownies. The firmness is only temporary, however. Letting the brownies come to room temperature or warming them in the microwave will make them soft once again. Mold growth is an obvious indicator that brownies have gone bad but depending on their environment, it may take a while for it to actually grow. The brownies may be past their prime long before mold grows but if you see it, be sure to toss them immediately.
One of our favorite desserts is a big batch of brownies, especially the fudgy kind, so I always have a couple family size 9 x 13 boxes of fudgy brownie mix in the pantry. I’m always a huge fan of from-scratch baking. But, honestly, I don’t always have time to get all my flours, sugars and other baking goodies from the pantry, along with washing all the extra bowls and measuring cups. So, I do use boxed mixes from time to time.
What is the trick to cutting brownies?
It may be a good idea to use it in ice cream to help soften it up, if you absolutely must eat it. Just expect the flavor to be…muted and dulled. Different pans behave in different ways. If you flubbed the “adjust time for type of pan” deal, and have brownies verging on the hard side of things, you can fix it. But remember, for brownies that stay fresher, longer, don’t slice into them until you must.
Tips for How to Make Box Brownies Better
Make sure to follow the steps precisely to get the best brownies or explore some other super simple dessert ideas on Brit + Co. If you have something important ahead and need to freeze brownies to prepare in advance, test your recipes. If you’re happy with the texture and flavor, you won’t have to worry the day of the event. If you keep making the same recipe with fresh ingredients, the right pan, you aren’t over-mixing them, your oven temp isn’t off, and you still have hard brownies…pick a new recipe. Or, you can line your pans with biodegradable parchment paper. If you haven’t used parchment paper before, your grocery store will stock it.
Swapping water for wine can give your brownies a more sophisticated depth of flavor. Red wine pairs particularly well with chocolate, though white wine would work in a pinch, and result in somewhat lighter brownies. And don’t worry; the alcohol will cook out. For a more cakey texture, use a glass or light-colored metal pan, and for a chewier texture, use a dark, non-stick pan or one lined with foil.