Pillsbury™ Milk Chocolate Flavored Brownie Mix - Pillsbury Baking (2024)

FAQs

Can you use milk instead of water in Pillsbury brownie mix? ›

2. Use milk, flavored creamers, or brewed coffee instead of water. Sticking with the theme of richer flavored brownies, using milk instead of water is an absolute MUST. The fat from the milk adds flavor and fudgy texture that water just can't achieve.

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

Bake at 350°F. for 30 to 38 minutes. DO NOT OVERBAKE.

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.

Want Fudgy Brownies? Add an Extra Egg Yolk! As you may know, eggs not only act as a binding agent in baked goods, but they also add structure, richness, and enhance texture.

Though making brownie batter in advance is possible, it has to be done in a specific way to prevent spoiling. Because most brownie recipes call for eggs, the batter shouldn't sit out for longer than two hours before baking.

Brownies are usually not supposed to rise. If your recipe calls for beating the eggs then the eggs may provide a tiny bit of leavening, but the final result will still be about as thick as what you put into the oven. Brownies are typically a dense cake and therefore shouldn't rise very much.

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.

One of the main functions of eggs in brownie batter is to act as an emulsifier. Egg yolks contain a fat called lecithin. Adding egg yolk to brownies helps the dry ingredients combine with the butter or shortening. You can thank them for the creamy texture of your brownie batter.

While some brownie recipes include no leavening at all, others rely on baking soda to help the batter rise. Baking soda is one of the components found in baking powder.

Should you bake brownies at 325 or 350? ›

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

If you think your brownies are baking too quickly, cover them with a layer of foil to help reflect some heat away.

Use parchment paper to layer brownies into an airtight container for best results. Tip: When storing brownies in an airtight container, add a slice of bread in with them. The moisture from the bread will help keep your brownies fresh and soft for a couple more days.

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.

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

Add nuts – Add a handful of finely chopped pecans or walnuts if you love brownies with nuts. Add mix ins – Jazz up a basic brownie mix with chopped mini peanut butter cups, white chocolate chunks, or your favorite chopped up candy bar. Add a swirl – Swirl in spoonfuls of peanut butter or Nutella before baking.