Is it better to use milk or 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.

Why is my brownie crispy?

Looks to be either over mixed (too much gluten makes it doughy) or over baked (dries out the texture and makes it crispy on top). Try mixing as little as possible and reducing the oven temp a bit, take the brownies out when there's a slight wobble in the centre and they will finish baking through in the pan.

What does adding an extra egg to brownie mix do?

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.

What can I add to brownie mix to make them better?

Nuts and chocolate are a flavor combination made in heaven. In addition to scattering nuts on top of brownies, you can also add them directly to the batter, then bake as usual. Walnuts, pecans, almonds and peanuts all work beautifully. Just be sure to toast the nuts beforehand for extra depth.

Should you beat eggs before adding to brownie mix?

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.

What happens if you put too much butter in brownies?

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

Is it OK to 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.

Why do brownies taste good with milk?

The fat from the milk adds flavor and fudgy texture that water just can't achieve .

Does milk or water make cake more moist?

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water . Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

I Made Ina Garten's Brownie Pudding Recipe and It's Even BETTER Than You Can Imagine (2024)

Ina Garten's brownie pudding is ooey-gooey chocolate perfection. With just a few ingredients you can make a memorable, decadent dessert for your friends and family.

Life is pretty good when you’re asked to test and review one of Ina Garten’s recipes. She is known for recipes that are the perfect balance of elegance and ease. I was delighted to make her legendary brownie pudding recipe for the very first time! Here’s what I thought of this dessert—and what I learned along the way.

Ina Garten’s Brownie Pudding Recipe

Kristina Vanni for Taste of Home

The ingredients are simple, and the preparation isn’t too fussy. Ina calls for “good cocoa powder” and I recommend taking her at her word. The chocolate flavor is the star of the show here, so go ahead and pick up the best one you can find. I used a Dutch-processed cocoa powder for an intense chocolate experience. These are our Test Kitchen-recommended cocoa powder brands.

Since the dessert will be gently baked in a water bath in the oven, make sure your baking dish can comfortably fit inside a large roasting pan before you begin. Once the brownie pudding comes out of the oven, get your spoons ready because everyone will want to dive in and try a bite of this perfect dessert!

Ingredients

Kristina Vanni for Taste of Home

Directions

Step 1: Begin the batter

Kristina Vanni for Taste of Home

Preheat the oven to 325°F. Lightly butter a 2-quart oval baking dish and set aside. On the stovetop or in the microwave, melt the 2 sticks of butter and set aside to cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift together the cocoa powder and flour.

Step 2: Combine the batter

Kristina Vanni for Taste of Home

Once the egg and sugar mixture is ready, add the vanilla bean seeds, framboise (if using), and the sifted cocoa powder and flour mixture. Mix only until combined.

Step 3: Add the butter

Kristina Vanni for Taste of Home

Step 4: Bake in a water bath

Kristina Vanni for Taste of Home

Pour the batter into the prepared oval baking dish and place it in a larger roasting pan with high sides. Add enough very hot tap water to the pan to come halfway up the side of the dish. Then bake for 60 minutes, but no longer.

The edges will be set, but the center will appear quite underbaked. That’s OK; this is the exact texture we’re looking for, since this dessert is a cross between a brownie and a pudding.

How to Serve Brownie Pudding

Allow the brownie pudding to cool slightly. Then, scoop it into bowls and serve with vanilla ice cream. I like it when the brownie pudding is still a little bit warm, and it starts to melt the ice cream ever so slightly. It’s the perfect combination of warm and cool in each bite. However, the brownie pudding can also be served at room temperature, and it will be just as delicious.

Find our Test Kitchen’s favorite vanilla ice cream brands.

Here’s What I Thought

Kristina Vanni for Taste of Home

When a tried-and-true Ina Garten recipe calls for chocolate, you can’t go wrong!

I thought the dessert was almost like a giant molten chocolate cake, where everyone can reach into the center of the table and take a scoop. The top was crisp, mimicking the crackle on the top of a brownie, while the middle was ooey-gooey perfection.

The recipe calls for an optional tablespoon of framboise to add to the batter. As much as I appreciate this elegant flair from Ina, I can’t say I could really taste the raspberry flavor in the final product. The dessert is so decadent, and that chocolate richness is what comes through in every bite. If you have some framboise on hand and want to add it to the batter, go right ahead. You could also use an equivalent amount of Kahlua, rum or another flavorful liqueur.

I also appreciated Ina’s use of a vanilla bean seeds scraped from a whole pod. There are few things in life I love more than fresh vanilla straight from the pod. The only downside to this ingredient? The cost. If you aren’t ready for that splurge, a teaspoon of vanilla bean paste or quality vanilla extract will also do the trick.

I Made Ina Garten's Brownie Pudding Recipe and It's Even BETTER Than You Can Imagine (2024)

Ina Garten’s Brownie Pudding Recipe

Ingredients

Directions

Step 1: Begin the batter

Step 2: Combine the batter

Step 3: Add the butter

Step 4: Bake in a water bath

How to Serve Brownie Pudding

Here’s What I Thought

FAQs

Is it better to use milk or water in brownie mix? ›