There are those that would describe the perfect brownie as cakey with an airier interior, and then there are those who prefer them on the fudgier side. Because cocoa powder is a dry ingredient and similar to flour, adding it without making changes to your recipe can result in a dry cake. To avoid this problem, one option is to reduce the amount of flour your recipe calls for by the amount of cocoa powder you add. The culprits for dry cake are ingredients that absorb moisture, such as flour or other starches, cocoa or any milk solids.
A second, and equally damaging culprit, is over-baking. Spoon the flour into the measuring cup and level off evenly. Skip to content Helpful tips. March 25, Joe Ford. I will definitely try them in different flavors …lemon, mmm.
Used a German chocolate cake mix, added coco powdered and chopped chocolate covered coffee beans… hope it turns out as good as I expect it too. Making the chocolate brownies for my diabetics. I am using sugar free chocolate cake mix and added pecans. Also making the regular lemon cake mix with almonds. I had to improvise, because I only had 3 eggs. I split the eggs between the 2 mixes and added 2 tablespoons margarine to each mix. They were enjoyed by all. So easy! Vanilla or white cake is too bland with this recipe, unless you add some flavorful topping or frosting.
For autumn, try Pumpkin or Spice cake, and swirl apple pie filling. Love hearing all these delicious variations, Julie! Made my yellow cake mix into cocoa-chocolate chip brownies. Tomato cracker salad sounds great too. Wish you lived next door, really. Does that sound about right?
This is so awesome! I was hoping to find it was doable! So yummy! When I use a 15oz. It fits just fine. My dude can you make your website any more ad ridden and ad covered and maybe make your articles a little bit longer because actual PhD dissertations are not as long as your rambling article, literally took me 30 minutes just to scroll to the bottom, click out of all your ads, just to leave this comment.
Baked in convection oven deg for 15 min. I may never use a brownie mix again! These are so much better! I made these with a chocolate cake mix and followed the recipe exactly as written. After baking for 20 min. I gave it 5 more min and took it out of the oven without testing. After cooling for an hour, I cut into them.
These were more like lava cake. And we ate the outer corners with ice cream on top. Very tasty, but the center is just plain liquid.
I just happen to have a box of strawberry cake mix sitting on my counter after a pantry purge. Looking forward to trying it…. I found a box of cake mix in the cupboard and my boyfriend was having a really rough day, His favorite thing is brownies.
I stumbled across your blog and decided to try it out. Everything looked wonderful except for the fact that my cake mix had pudding inside of it.
So the mix was a giant blob by the time i added the eggs and the oil. Turned out wonderful!! I just discovered your website. Thanks so much. Exactly the cake-to-brownie conversion recipe I needed! Now I have you bookmarked and I will definitely be using more of your recipes! I want to thank you for being a mindful chef! Your responses to your readers are first-class, non-judgmental, and very encouraging!
Something is wrong. I would agree. How are you testing doneness? Are you sure your oven is baking at the correct temperature? These were the best brownies. So moist and good! I put white chocolate chips in both.
So easy to make! Thank you! Just had to add my 2 cents. I taught Home Economics for many years. The students and teachers loved them.
The students came up with many combinations. Most of them were great. I have a super easy bar recipe that uses a white cake mix. Well, I was out of white cake mix so I found your recipe for chocolate cake mix to make Brownies. Oh my. This is wonderful. I had some toffee bits and mini chocolate chips and added both. They were just fantastic. Thanks for the wonderful change to a cake mix. Resist the urge to add extra liquid.
They are hard to stir but this is what it needs. Your email address will not be published. Jump to Recipe. Prep Time 10 mins. Cook Time 20 mins. Servings: 9. Author: Stacey Little Southern Bite. Ingredients 1 In a large bowl, mix together the cake mix, oil, and eggs.
Add the chocolate chips, if using them and stir well. The mixture will be thick, but keep stirring. Spread the mixture evenly into the prepared baking dish.
The instructions on the side of the brownie mix box are going to serve as the basis of our new cake recipe but we will take a few liberties from there. The first thing that is noticeable when comparing brownie mix to cake mix is the quantity of fat. Brownie mix calls for much more fat to be added to the mix, which is one reason brownies are more dense than cakes. So to make a brownie mix lighter, we need to cut or replace some of that fat. One way to easily do this is to use unsweetened applesauce rather than oil or butter.
Applesauce will act in the same moisturizing way as oil but without the heaviness. So bye bye oil, hello applesauce. Adding eggs are going to help with the texture of the mix as well.
Adding one more egg to your brownie mix with instantly make it less chewy and more cakey when baked. So get out those eggs and if your box of brownie mix says to add one egg, go ahead and add two. The texture is getting more cakey already! If you prefer not to use eggs, you still have plenty of options! A teaspoon of baking powder is all you will need to take the brownies up to cake height. Adding baking powder will make the mix rise more as it bakes and make it much fluffier than any brownie.
Add the baking powder to the dry ingredients of the box mix and whisk it together before adding the wet ingredients. This will make sure you have no baking powder lumps in your batter.
Do you know how to make brownies without eggs, oil, cocoa, or sugar? Let me show you how! Baking brownies and baking cake follow essentially the same rules. The brownie mix box will typically say to bake the brownies at a temperature around degrees F for about 20 minutes. This holds true to our newly created cake batter as well. The best way to tell if your brownie cake is done is to do a toothpick test — stick a toothpick or knife into the center of the cake and see if it comes out cleanly, with no sticky batter attached.
A clean toothpick or knife means the cake is ready to come out of the oven! Let it cool and then flip it out of the pan. Now that your brownie cake is complete, what will it look like and taste like?
Well, it will look and taste just like a rich chocolate cake! While making cake from a brownie mix will never result in a super light sponge cake or angel food cake, it will be much fluffier than a typical brownie.
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