Insanely Good Cheesecake Topped 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.

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.

Milk. Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

Mix brownie batter according to package instructions. In addition to the water, oil, and egg amounts specified on the package, add in instant coffee/espresso powder and vanilla extract. Pour batter into prepared pan, then top with roasted almonds and cocoa nibs.

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like 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.

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.

Alice Medrich, author of Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate, writes that “refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so ...

Mix in chopped walnuts, chopped pecans or sliced almonds for a crunchy texture and nutty flavor. Add chocolate or chopped candy bars. Think chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, chopped peanut butter cups. Bring on the mint.

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.

Which oil is best for brownies? ›

Most brownie recipes call for some kind of oil — usually vegetable oil or canola oil. This oil acts as the primary fat in brownie batter, giving it that delicious, fudgy texture we all know and love.

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

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.

While you can add a small amount of instant coffee or espresso powder to enhance the chocolate flavor of your brownies, it should not be used as a direct replacement for cocoa powder. Coffee has a distinct flavor that can make your brownies taste bitter and less like traditional chocolate brownies.

If you want to bring out the flavor in chocolate desserts, natural cocoa powder will do the trick. It has a similar bitterness to espresso powder and it also brings the fruity flavor of cocoa beans to your dish.

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.

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.