Guinness Chocolate Brownies | Boozy Homemade Brownies 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.

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.

Vanilla extract – Pure vanilla extract adds rich flavor to brownies. Eggs – Most brownie mixes call for one whole egg. Adding one large egg plus an extra egg yolk gives brownies an ultra fudgy texture.

Otherwise, as most brownie mixes require anywhere from half cup to a quarter cup of water, add an equal water-to-milk ratio for a boost of extra flavor and rich texture.

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.

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.

The eggs should be beaten until roughly hom*ogeneous; that is, there should be no "pieces" of unmixed egg white left. (If left in, those pieces would cook and harden, leaving you with, essentially, pieces of boiled egg in your brownies.)

Half the recipe and make half as much. Eggs are important in adding “loft” and lightness to the finished product. As they batter cooks, the eggs heat up and release steam, and the steam is what makes the air bubbles in the final product. Half as many eggs as the recipe calls for CAN make a dense unpleasant product.

Cookbook author and food stylist Jerrelle Guy might have given away the secret: In an article for The Kitchn, Guy suggests the secret to a "glossy" and lifted brownie — like the ones you see in bakeries and restaurants — is to beat the eggs and the sugar together for 10 minutes before adding additional ingredients.

Swirl in Some Good Stuff

Dollop cream cheese, fruit jam, pumpkin puree, peanut butter or caramel over brownie batter. Spoon it into the pan, then cut through the batter to create this wow-worthy effect. Your dessert will be prettier and tastier than every other treat on the table.

How do you level up boxed brownies? ›

Switch up the liquid for something more flavorful—boxed brownie mixes typically call for water. Skip the water and swap it with coffee, milk, coconut milk, or even red wine to add flavor and dimension to your standard boxed brownies.

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

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.

The ideal consistency of brownie mix is thick and gooey, similar to a thick cake batter. When you mix the ingredients together, the batter should be smooth and free of lumps, with a slightly sticky texture. This consistency is important for achieving moist and fudgy brownies that are rich in flavor.

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.

You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.

Making your cakes with water instead of milk results in stronger, purer chocolate flavor. Water: the foundation of life, the substance that comprises 70% of our planet, and the thing that makes chocolate cakes even more chocolatey.