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

FAQs

What are the ingredients in the back of the brownie box? ›

Sugar, Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed With Alkali, Contains 2% Or Less Of: Canola And/Or Soybean Oil, Corn Starch, Salt, Baking Soda, Natural And Artificial Flavor.

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.

Here's what you need to make box brownies taste homemade: Butter – Boxed brownie mix typically calls for vegetable oil. Using butter is the secret to brownies that taste like they're baked from scratch (use unsalted butter to control the salt level). Espresso powder – Intensifies the chocolate flavor.

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.

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Box brownie mixes call for vegetable oil as the shortening, which makes them nice and chewy. The chocolate comes from cocoa powder, which gives box brownies a lighter, less rich chocolate flavor than the homemade variety. Most people say brownies from a mix remind them of childhood.

If you want to get a little more creative with your brownie mix hacks, add an extra egg to the batter. The extra protein will help thicken up the batter and make it fluffier, creating a more decadent, fudgy texture. You can also add the yolk by itself in addition to the 2 eggs a box brownie mix typically calls for.

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.

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!

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.

How do you make cooked brownies sweeter? ›

You could thin a little syrup or honey with water and brush it on the top of the brownies so that it soaks in a sweetens them a little.

Replacing Oil with Butter

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.)

Taste Testing Ghirardelli Brownie Box Mix Hacks

Swap the water in the recipe with coffee! Cream! Milk! Red wine (really)! Use browned butter or melted butter instead of oil!

How can I tell when my brownies are done? Ghirardelli brownies are so thick and moist that a toothpick method for determining doneness is not an accurate indication. Time and temperature are the key to proper doneness. Make sure your oven temperature is correct, and bake according to the time listed on the package.

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.

Sugar, water, enriched flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamine mononitrate, riboflavin, folic acid), soybean oil, unsweetened chocolate, egg, cocoa (natural & processed with alkali), contains 2% or less: fructose, dextrose, modified cornstarch, whey, glycerine ...

Sugar, Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cocoa (processed With Alkali), Less Than 2% Of: Baking Soda, Natural And Artificial Flavor, Salt, Soybean Oil.

INGREDIENTS Sugar, sunflower oil, EGGS, WHEAT flour, 9% Belgian chocolate chips [sugar, cocoa paste, cocoa butter, SOY lecithin, natural vanilla flavour], glucose syrup, cocoa powder, stabilizer (sorbitol, vegetable glycerine, guar gum), emulsifier (mono and diglycerides of fatty acids, propylene glycol esters of fatty ...