Discover The Finest Brownie Mix
Not so sure just which brand of brownie-mix offers excellent ingredients without putting too much time and effort and it’s quick and easy to use starting from step one.
A well-respected cooking-magazine released official results in determing the finest brownie-mix among different brands. They tested and tasted 7 boxed brownie-mixes determing and naming one winner.
While I was out celebrating my holidays in the state of Florida comprising the rest of my family, I imagined it’d be tons of fun if I personally conducted my own boxed brownie-mix tasting session. I had 9 participants, so it was logical to limit our test tasting session to just 3 top-rated brownie-mixes based from that cooking-magazine’s results.
I got three mixes and here are the following:
Barefoot Contessa- “Pantry Outrageous Brownies”
Ghirardelli Chocolate- “Syrup Brownies”
Betty Crocker Ultimate – “Fudge Supreme Brownies”
The brownie-mixes were made by following instructions carefully found on its package directions and was baked in 8 inch foil pans due to the fact that we had a vacation we did not hold any kitchen equipments and ingredients.
Things I Discovered Basing on this Brownie-Mix Tasting Experience.
A most vital thing I’ve learned through the taste-test experiments, taste will always be subjective. One individual may find it as ‘deliciously intense chocolaty’ the other would call it as ‘too chocolaty’.
A vital and important thing to keep in mind upon any recipe judging, with brownies there’s absolutely no clear cut taste – some prefers that cake-like texture, the others that fudge-like taste, some that more chocolaty flavor and some a bit less chocolaty flavor. The secret is adjusting the flavor and see how it works differently in different tastes.
Results made between the Brownie-Mix Tasting Competition.
Barefoot Contessa – “Pantry – Outrageous Brownie” took the first spot and was tagged as the ‘most real chocolaty flavor’ and most like a homemade taste. The others felt that they tasted a bit chocolaty, or it tasted extra rich, & extra fudgy and dense.
The mixes are a bit pricey; it had the highest price compared to the others tested, while it had the higher quality of ingredients. When wanting homemade like brownies keeping the comfort of using a brownie-mix, and able to raise the budget, this brownie-mix is perfect for any taste bud. The mixes are sold in ‘upscale’ grocery-stores as well as online.
Ghirardelli Chocolate-Syrup Brownie Mix took the second place. They described it as ‘just right’, ‘better texture’ and ‘less chocolaty’ compared to the first choice, some also said it was pretty good. The others felt that it had ‘the best chocolate flavor’, ‘good chocolate flavor’ and ‘well balanced’. Priced at %3.69 its comparatively affordable compared to the winner and the mixes are sold in the larger grocery-stores.
Betty-Crocker’s Ultimate-Fudge Supreme Brownie Mix took third place. They called it ‘very chewy’, ‘most moist’, ‘good chocolate taste’, ‘not chocolate enough’, ‘gummy texture’, ‘most cake like’ and ’sweeter than chocolate’. The box then was on-sale that day so it was priced at %2.50.
Cooking-Magazine Findings versus My Personal Taste Testing Findings
The magazine ranked “Ghirardelli” 1st then “Barefoot Contessa” 2nd, on the third spot was “Pillsbury” which wasn’t included in the three samples and lastly “Betty Crocker”
I will still pretty much in favor of my all time favorite brownie-mix the “Ghirardelli Double – Chocolate Brownie Mix”, the next time that I’ll be conducting another brownie-mix taste-test I’m sure going to add this one.
In reality it doesn’t matter what brand of boxed brownie-mix you decide, since it will definitely be appreciated and enjoyed. Basing on personal experience, the plates full with delicious brownies that were immediately devoured without hesitations and delay, whether it was made from one brownie-mix box perhaps not.
And what’s great during conducting this brownie tasting-session it’s a very fun alternative to sampling different brownies without much guilty feelings.
Transform Ordinary Brownie Mixes Into Elegant Creations
Being a mother and a grandmother, demands a lot of time attending to various activities, thus my hectic schedule is created, barely allowing me to create brownies from scratch. If I do not have much time, so I simply grab any boxed brownie-mixes.
It is true that making them from scratch usually taste superior compared to the boxed ones, but it isn’t simply doable to invest two hours in baking brownies, when they are simply so much to do.
When using boxed brownie-mixes, I generally throw in some goodies in order to create the brownies tasting a lot better. In my home, a lot of goodies that are being loaded to the brownie batter, means that they’ll taste even more deliciously.
Before getting started, allow me to give you some significant tips:
Never over-mix your batter. It is natural to get those bits of little lumps. Never over-bake. Immediately remove your baking-pan from your oven within the suggested time. Allow the baking to continue within the heated pan, for that just right baked treats taste.
Allow the brownies to cool prior to cutting them up to squares. Then store them into one container that is locked airtight to preserve freshness.
Here are three recipes all using ordinary boxed brownie-mixes.
Rocky-Road Brownie
1.5 pints of choco ice-cream; softened
7.5 oz jar containing fluffed marshmallow
1 (8 oz) milk-chocolate with almonds bar
1 box or package of fudge brownie-mix
Preheat oven up to 350 deg. Then grease your 13 by 9 inch baking-pan. Bake and prepare the brownies while carefully following the package instructions. Allow them to cool. Then split about nine squares from your chocolate bar setting them away for garnishing later. Then chop the remainder coarsely. Using a mixing bowl, add in some chocolates together with the jar containing fluffed marshmallow.
Fold in together with the ice-cream till blended. Then freeze them up for about 15 to 20 minutes, till firm. Once done, cut them up crosswise creating three equal sets. Place the first strip unto the bottom part of a loaf-pan, while pressing them down carefully for complete coverage.
Spoon about half an ice-cream mixture all over the top; then evenly spread the edges. Then repeat the process with the remaining layers, while gently pressing the rest of the brownie strips on its top. Then cover & freeze them for about six hours. Once done, remove them from your pan then frost each sides as well as the top with the rest of the fluff.
Cheesecake Brownies
1 pack of brownie-mix
1 large egg
1/3 c of sugar (granulated)
1/2 tsp of vanilla
1 pack or 8 ozs of softened cream cheese
Create brownies basing on its instructions from its box. Next, pour them into your well greased baking-pan that is 13 by 9 inches. Beat the cream cheese using a mixer till smooth. Then add in sugar to the mixture until it completely blends.
Add one egg, together with vanilla and completely blend them. Pour the cream cheese mix to the brownie batter, then cut mixture or batter using a knife numerous times to create a marble effect. Then bake them in 350 deg. heat in approximately about thirty five minutes, till done.
Peanut Buttery Brownie Cups
1 pkg of brownie mix
1 c of marshmallows (small ones)
1.5 c of peanut butter cups
Create brownies following the brownie-mix instructions. Cut into halves your peanut-butter cups, stir them to the mixture or batter while adding in some mini-marshmallows. Once they are completely blended, pour them into your greased baking-pan that is 13 by 9 inches. Bake them in 350 deg. heat in about thirty five minutes, till done
How To Prepare Delicious Eggless Brownie
Ingredients:
Any Brownie-mix you prefer
1/3 c of water (cold)
3 tbsps of oil (vegetable)
1 tsp of flaxseed meal
1/4 c of water
1 tsp of vanilla
1/2 c of walnuts (opt.)
Preheat the oven up to about 350 F (around 325 F when using glass-pans). Empty your brownie contents for mixing into one bowl. Add about 1/3 c cold water. Next, add in 3 tbsps of oil (although 1/3 c oil is indicated within the boxed brownie mix).
Using a small sized cup add in your flaxseed then gradually add some water then whisk the entire mixture using your fork then gradually add them to your brownie-mix. I opt to put a bit of vanilla too. Completely stir the rest of the given ingredients, approximately fourty to fifty strokes will do.
Now add some nuts then combine them altogether. Grease your brownie-pan well. Use a nonstick eight by eight baking pan. Bake your brownies for about thirty to thirty eight minutes. Feel free to base your cooking time in the directions of the boxed brownie mixes.
I actually baked them for about forty minutes. When later on I thought that I should’ve baked them at about thirty eight minutes instead, since small cracks started to appear on its top.
Nevertheless they tasted unbelievably gooey and very moist. The flaxseed didn’t even exert any flavor and they didn’t interfere with the whole brownie recipe. But just ensure that your brownies completely cool down before cutting them up in squares.
Tips:
1. When purchasing the brownie-mix, if you’re a ‘vegetarian’, make sure to browse the list of ingredients, sometimes other brands might contain tallow (animal-fat) or lard. The kind of brand used here didn’t contain any animal-fat.
2. This pack included a chocolate-syrup that added some extra contents to your brownie mixture. Nonetheless I opted not to include them since this was my first try in baking brownies without using eggs. I didn’t allow much experimentation to happen.
3. For the egg alternative: I discovered in cook-books & some online sites stating the ground ‘flax seeds’ are good alternatives when not using eggs during baking. Its ratio varies and depends on different circumstances.
I just purchased a vegan cookbook and there was a variety of these baking-recipes that included flaxseed meal. I then used that book’s suggested proportion. For each egg inside the recipe, simply exchange them with 1 tsp flaxseed meal that is mixed together with 1/4 c water.
4. To see if your brownies are done: The book said to insert a clean toothpick but toothpicks don’t work on brownies, while the hand touch test was suggested. When touching the brownie’s top, it shouldn’t leave any indentation. When it still does it means it’s still a bit soft so allow some extra minutes (two minutes) inside the oven.
Enjoy!
Prepare Low-Cal Brownies For All Vegetarians
Vegetarians always find lots of ways to incorporate great tasting recipes into their diet even if they’re very strict “vegans”. Even if they’re strictly vegetarians it doesn’t keep them from enjoying great delicious brownie dishes such as these three appropriate recipes great for anyone adhering to the special vegetarian regimen of eating.
These vegetarians are the type of vegetarians that allow themselves to eat any dairy or egg produced food. Using organic-products comes highly recommended. Use these sorts of ingredients all the time or as often as possible; organic-products are products that do not have any additive contents.
Saucepan Made Brownies
It’s called as such because it requires one stick of melted butter, melted together using your saucepan. This brownie is more like a cake rather than fudge.
Mix all ingredients using one mixing bowl:
1/4 tsp of baking soda
1/2 c of flour (organic)
1/4 tsp of salt
1/3 c of cocoa
Using a separate mixing-bowl mix the following:
1 tsp vanilla
1/2 c of prunes that were pureed (4 oz jar of baby-food prunes will do)
2/3 (two-thirds) cup of sugar
2 free-range or organic eggs (the same amount when using an egg alternative like an egg beater)
Combine all dry recipe ingredients together with all ingredients that are wet. Place them inside an eight by eight inch (8×8) baking pan. Preheat oven and bake the delectable brownies at about 350 F. for approximately twenty to twenty-five minutes until its edges appear dry & when it may be pulled away already out from its baking pan.
Fudgy Fat Free Brownie Treats
1 tsp of vanilla
1/4 c of flour (unbleached)
1/2 c of flour (whole wheat)
1/4 c and 2 tbsps of cocoa
1 c of sugar
1/3 c of applesauce (unsweetened)
1/4 tsp of salt
3 egg whites or other substitutes
Using a bowl, blend together your dry recipe ingredients. Into another separate mixing-bowl, mix together your wet recipe ingredients. Then combine both then mix them thoroughly until it completely appears moistened.
Later on pour the brownie batter to your eight by eight inch baking pan that has been lightly sprayed using a non-stick cooking-spray. Then bake them at 325F, for about twenty three to twenty five minutes, until its edges appear firm & the middle part seems set.
Allow these to get cool at room-temperature before finally cutting them in squares.
Raspberry & Chocolate Brownies
1.5 c of sugar
3/4 c of powdered cocoa (unsweetened)
1 c of egg substitutes (fat free)
1 (10 ozs) jar of raspberry preserves (sugar free)
1 tsp of vanilla
1/2 tsp of salt
1/2 tsp of baking soda
1/4 tsp of almond essence
1 c of flour
Evenly coat your nine by thirteen (9 x 13) pan using non stick cooking-spray or perhaps dust the baking pan using flour is also acceptable. Then set the baking pan aside.
Using your electric, hand held mixer, mix cocoa and sugar. Gradually add in your egg alternatives (egg beaters) & your jam, using low speed beat settings until it looks a bit sugary or no visible grainy appearance is found on the mixture.
Then throw in some almond essence, vanilla and salt then mix them briefly. Mix the baking soda and flour then stir them using a spatula. Be sure not to mix it too much, or they will get overly mixed. Pour batter inside your pan.
Preheat oven up to 325 degrees and bake them for about thirty to thirty five minutes. They will appear a bit under baked and it will not seem runny within their middle portions. Let them cool then cut each into two by two squares. Serve about twenty four.
TEST NOTES & KITCHEN TIP:
Due to jam that you added, these yummy brownies have the tendency to appear sticky when you slice them up. To decrease sticking, simply moisten your knife every between cutting or freeze these delectable brownies for just a bit before slicing them.
Chocolate Cheesecake Brownies Recipe
Ingredients:
1/2 c of butter (unsalted)
4 squares of chocolate (semi-sweet)
1 c of brown sugar
2 pcs of fresh eggs
3/4 c of flour; sifted
1/4 tsp of baking powder; sifted
1/3 c of pecans; chopped
1/2 c of refined sugar
8 oz of softened cream cheese
2 Tbsps of softened butter (unsalted)
2 Tbsps of milk
2 pcs of fresh eggs
3 squares of chocolate (semi-sweet); chopped finely
1 Tbsp of flour; sifted
1/4 c of refined sugar
1/2 tsp of vanilla extract
1/4 c of whip cream
2 squares of chocolate (semi-sweet)
2 Tbsps of butter (unsalted)
Instructions:
Preheat oven at around three hundred & fifty degrees F. Grease a 9inch equal-sided pan.
Using a saucepan, melt the butter together with chocolate. Set on the side. Whisk eggs with sugar inside a big bowl until the texture becomes light. Mix in flour, baking soda, plus the chocolate mix. Add the pecans. Spread the batter onto the pan.
Whisk the cream cheese together with butter and sugar until it becomes creamy. Mix flour, milk and eggs. Carefully add in the chopped choco and layer over the batter in the pan.
Cook in the oven at 350degrees for about 40 to 45 minutes. Put aside for cooling.
For the frosting, mix the cream, vanilla, together with the sugar onto a pan. Stir continuously while bringing to boil. Turn the heat low and let it simmer in about five minutes. Do not stir. Turn off the heat then add the butter plus chocolate. Whisk till the chocolate melts and mix is a little cooler and texture is a little thick. Pour atop the brownie. Chill then cut to bars.
>> Choco Cheesecake Brownies Recipe
Toffee Brownies Recipe
Ingredients:
For the brownie:
6 oz of chopped chocolate (unsweetened)
3/4 c of butter (unsalted); softened
4 tsp of instant powder (espresso)
4 eggs (large)
2 c of sugar (white)
1 1/2 tsps of vanilla
1 c of flour (all purpose); sifted
2 pinches of salt
For the toppings:
6 oz of cream cheese; softened
1 Tbsp of whip cream
1 1/2 tsps of vanilla
6 Tbsps of confectioner’s sugar; sifted
1 1/3 c of Almond Roca; chopped
Instructions:
Preheat the oven at 350 degrees F. Grease up a 13×8 inch Pyrex dish and coat with little flour.
To make the brownies, melt the butter, chopped chocolate, as well as instant coffee powder inside a bain-marie; stir constantly until melted and smooth then place on the side to slightly cool. Whisk the eggs on a large mixing bowl then slowly add in the sugar. Stir in the vanilla, followed by salt. Pour in the chocolate mix; add the flour then stir to incorporate well.
Transfer the mixture onto the dish and bake for half an hour. Let it cool completely.
To make the topping, place the vanilla, whip cream, plus cream cheese in a food processor and blend. Add in the sugar then spread the topping on top the brownies. Garnish with chopped Almond Roca.
>> Toffee Brownies Recipe
Fruitcake Brownies Recipe
Ingredients:
1 c and 2 Tbsps butter (unsalted)
9 oz chocolate (semisweet); chopped
3 fresh eggs (large)
1-1/2 oz chopped chocolate (unsweetened)
1 c & 2 Tbsps refined sugar
1-1/2 teaspoons vanilla
1c flour (all purpose); sifted
1/4 tsp of salt
1 tsp of baking powder
1/2 c of walnuts; chopped
1/3 c of dried apricots; chopped
1/3 c of dried figs; chopped
1/3 c of stoned dates; chopped
1/3 c of currants or sour cherries (dried)
8 oz of cream cheese; softened
1/4 c butter (unsalted); softened
1 Tbsp vanilla
2 c confectioner’s sugar; sifted
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 13×9x2 inch Pyrex dish.
Mix the unsweetened and semi-sweet chocolates with the butter in a saucepan. Whisk over slow flame till melted and smooth. Set aside to cool. Beat the eggs and sugar in a mixing bowl with the use of a mixer. Once it becomes pale and slightly thick, add in the choco mixture with the vanilla .
Combine the baking powder, salt, and flour in a mixing bowl. Mix the flour mixture with the chocolate. Fold in dried apricots, figs, dates and walnuts. Spread the mixture onto the pan and bake for thirty-five minutes. Set aside to cool.
Place the cream cheese, vanilla , and butter in the food processor. Pulse until texture becomes smooth. Add the confectioner’s and blend. Afterward, spread evenly over the cooled brownies. Place inside the refrigerator to chill. Serve in bars.
>> Fruitcake Brownies Recipe
Brownies with Cream Cheese Swirl Recipe
Ingredients:
3 oz of cream cheese; softened
2 Tbsps of butter (unsalted); softened
1 fresh egg (large)
1/2 teaspoon vanilla extract
1 Tbsp flour (all purpose); sifted
1/4 c refined sugar
6 oz of chopped baking chocolate (sweet, Baker’s German’s)
3 Tbsps butter (unsalted); softened
2 fresh eggs (large)
1/2 c refined sugar
1/2 c flour (all purpose); sifted
1/4 teaspoon salt
1/2 teaspoon baking powder; sifted
1/4 teaspoon of almond extract
1 c choco chips (semisweet)
1/4 c nuts (walnuts); chopped
2 teaspoons of vanilla extract
Instructions:
Preheat the oven up to 350 degrees F. Grease up an 8 inch square non-stick pan. Beat the butter with the cream cheese inside a mixing bowl with an automatic mixer. Wait till it becomes fluffy and light then slowly add the sugar then beat well.
Add in the egg and blend well. Add in the vanilla and flour. Set aside. Whisk butter and chocolate in a saucepan atop a low flame.
Remove from heat once it becomes smooth. Allow it to cool. In another bowl, beat the eggs and sugar with the use of an automatic mixer until it becomes a little thick. Add in the baking flour, soda plus salt.
Bring in the chocolate mix and add the vanilla extract and almond extract. Add the walnuts and choco chips. Stir.
Pour into the non-stick pan 1/2 of the choco batter. Spread over the cream cheese mix over the choco batter. Scoop the remaining choco batter atop the cream cheese mix. Then gently twirl through the batter using a thin rod to make a marbled design.
Finally, bake for at least 30-35 minutes or until the toothpick inserted in the cake would come out clean. Allow it to cool. Cut to bars.
>> Brownies with Cream Cheese Swirl Recipe