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

FAQs

What happens if you add pudding mix to brownie mix? ›

The pudding mix makes the brownies extra chocolatey, a little cakey and super moist.

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.

When you whisk the eggs in a separate bowl before adding them to the batter, you are essentially adding air to the eggs. That air is what makes the top of your brownies crinkle, creating a crispy texture, with cracks of gooey, moist chocolate peeking through.

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.

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.

Below is a simple brownie recipe that uses almond milk. If you use cake mix kits, you can simply replace the amount of water specified with almond milk for tastier results.

Add more chocolate.

It's easy to bring even more chocolatey goodness to brownies when you throw in a handful of chocolate chips. Choose from semi-sweet, dark chocolate, white chocolate, or a combination of all three. You can even find morsels in different flavors, like peanut butter, mint, or cinnamon.

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.

Stir in semisweet chocolate chips, white chocolate chips, dark chocolate chunks, and shards off the block for a chocolate brownie that's even more chocolaty. If you have leftover holiday treats, crumble in candy bars, peppermints, chopped candied ginger, or crushed cookies.

The All-Clad Pro-Release Nonstick Bakeware Square Baking Pan is our top pick because it answers most brownie-baking problems before they happen and is great for all levels of bakers. If it's the brownie pan of a lifetime you're looking for, consider the Emile Henry Modern Classics 9-Inch Square Baking Dish.

What are the three types of brownies? ›

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Chill out for a while

The Oregonian relays cookbook author Alice Medrich's advice on her tried and true method of achieving a wonderful, shiny brownie top: chill your brownie batter. Medrich's trick is to refrigerate the prepared brownie batter overnight and up to three days before you bake it.

The first and easiest upgrade you can give to your boxed brownie mix is to add a tablespoon of instant coffee to the batter. Adding coffee to your brownies boosts their flavor because its bitter quality balances out sweetness, making it less overpowering. It allows that delicious chocolate flavor to really shine.

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

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.

Put some pudding in the mix: Add a small box of pudding mix in with the cake mix. (Don't make the pudding.) The mix adds additional flavor, moistness, and a denser texture.

Instant pudding mixes are a blend of sugar, cornstarch, and flavorings that improve the texture of baked goods. The sugar in the mix helps retain moisture, which is why it's a popular addition to cake batters.

Add Instant Pudding

For example, use chocolate pudding for a chocolate cake mix. Then, add the wet ingredients and bake the cake as directed. It'll be so moist and the pudding will give it a big flavor boost.