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

FAQs

Can I use butter instead of oil in brownie mix? ›

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!

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.

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.

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.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

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.

Fruits and Nuts

“When I make brownies or blondies, I like to add toasted nuts for extra crunch and flavor,” says culinary editor Genevieve Yam. “Any nut will do, but my favorites are pecans and walnuts.” Feel free to chop them up and mix them into the batter, or add them on top for even more visual appeal.

Add Salt. If you've ever found boxed brownies to be too sweet for your taste, stir a pinch of salt into the batter before baking. This'll help bring out the deeper chocolate flavors. You can even try sprinkling some flaky sea salt on top of the brownies as soon as they come out of the oven.

1 pouch of Ghirardelli Triple Chocolate Brownie Mix - Available at Costco or any other grocery store. 11" by 7" pan.

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.

What does adding coffee to brownies do? ›

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.

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.

Replace canola or vegetable oil with butter.

Brownies have a lot of oil in them which is what helps them to be moist and stay moist. But sometimes I feel like I can taste the flavor of the oil. If you can too, try using melted butter in place of the oil.

All that is required off of the box is 1/3 cup water, 1/3 cup vegetable oil and 1 egg.

Typically, an unopened package of brownie mix can last between 12 to 18 months when stored properly. However, this time frame is not a hard and fast rule as various factors, such as the presence of leavening agents and storage conditions, can influence the mix's longevity.

To convert butter to oil, you'll want to use a 3:4 ratio instead — this means one equal part of oil equates to ¾ butter. Example: If a recipe calls for 2/3 cup of butter, use 1/2 cup of oil instead.

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

At room temperature, it's a semi-liquid oil not solid butter. Therefore, it will probably be fine in any recipe that calls for liquid oil or melted butter.