Back of the Bag Ghirardelli Brownies Recipe - Sweetphi (2024)

FAQs

Can I use milk instead of water in Ghirardelli brownie mix? ›

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.

Crushed potato chips, pretzels, and salted nuts stirred in or sprinkled on before baking can add textural interest, plus a little savoriness that can make the rich chocolate flavor more pronounced. A shower of sea salt or flaky salt like Maldon over baked brownies before slicing makes for a dramatic, sparkly finish.

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. Chocolate Chips – Even if your brownie mix contains chocolate, plan to add chocolate chips.

Ghirardelli perhaps had a better chocolate flavor than Pillsbury but had dry edges. Otherwise, those brownies had an excellent texture with a fudgy center, and I thought that the addition of chocolate chips was a great touch.

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.

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.

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.

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

Further, you can make those boxed brownies taste a little closer to the real thing with a couple of easy substitutions. Specifically, swap out oil and water for butter and coffee — the result will be a more robust, more flavorful batch of boxed brownies.

What happens if you use milk instead of water in brownie mix? ›

Instead of adding in the recommended amount of water, substitute it for milk to give the batter a slightly different consistency. Milk is richer than water, so the brownies will be richer, and they'll be denser, like fudge.

Thick sauces like caramel, dulce de leche and butterscotch make a tasty addition to brownies. For a full batch of brownies, you can use up to ⅓ cup of thick sauces. However, because they won't solidify the same way the batter will, you'll want to make sure they're well-swirled into the top of the batter.

Yes. The brownies will be a little thicker, so you should probably lower the temp by 5 degrees and bake 10 minutes longer than the instructions state. They should turn out fine.

If you like chewy, sticky brownies, I recommend: Betty Crocker Dark Chocolate Brownie Mix. If you like light, less dense brownies with a picture-perfect sugar top that flakes when sliced, I recommend: Duncan Hines Chewy Fudge Brownie Mix.

Personally, I grew up with Pillsbury and Betty Crocker most often, but once I tried Duncan Hines mixes as an adult, I found them to be superior. I think they are moister and richer in flavor and texture.

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.

Instead of adding in the recommended amount of water, substitute it for milk to give the batter a slightly different consistency. Milk is richer than water, so the brownies will be richer, and they'll be denser, like fudge.

Contains: wheat, milk, soy.

If I want to make these brownie more cake like, what ingredients should I add or increase. All that is required off of the box is 1/3 cup water, 1/3 cup vegetable oil and 1 egg.