Cream Cheese Brownie Recipe with Strawberries (2024)

FAQs

How to pimp brownies? ›

Crushed potato chips, pretzels, and salted nuts stirred in or sprinkled on before baking can add textural interest, plus a little savoriness that can make the rich chocolate flavor more pronounced. A shower of sea salt or flaky salt like Maldon over baked brownies before slicing makes for a dramatic, sparkly finish.

Recently, as I was reading through the comments on all our brownie recipes, one suggestion in particular stood out: Refrigerate the batter overnight for a richer, chewier brownie.

Chewy brownies must be slightly under-baked. One of the top mistakes to avoid when making brownies is waiting until there's no more crumbs on the toothpick to pull the pan from the oven. By that point they're close to over-baked, and you will lose out on that chewiness you want.

Brownies are known for their moist and fudgy texture, which is usually achieved by the combination of: Fat: Butter or oil provides moisture and helps create a tender texture. Sugar: Adds moisture and contributes to the overall sweetness. Eggs: Binds the ingredients and adds moisture to the batter.

Nuts and chocolate are a flavor combination made in heaven. In addition to scattering nuts on top of brownies, you can also add them directly to the batter, then bake as usual. Walnuts, pecans, almonds and peanuts all work beautifully. Just be sure to toast the nuts beforehand for extra depth.

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.

When placed in an airtight container or Ziploc bag, the batter can be kept in the fridge overnight and still be safe to enjoy in the morning. In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat.

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

The trick: Replace the water with coffee. You don't need much, generally ¼ to ⅓ cup. 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.

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

Is it OK to eat undercooked brownies? ›

When making cookies, brownies, cakes, or bread, you might be tempted to taste a bite before it's fully baked. But you can get sick after eating or tasting raw (unbaked) dough or batter.

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

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.

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.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

Mix in chopped walnuts, chopped pecans or sliced almonds for a crunchy texture and nutty flavor. Add chocolate or chopped candy bars. Think chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, chopped peanut butter cups. Bring on the mint.

If the recipe you're using gives instructions for a specific cooling method, follow it and wait for your brownies to cool completely. If there aren't specific instructions, leave the brownies in the pan, put the pan on a rack and let them cool completely (which means a 2 to 3 hour wait).

Set up a website

Creating a website is another great way to promote your brownies because it allows customers to get to know you in depth. Let's face it: social media is filled with short-form content. This is beneficial if people want to know more about you in bite-sized chunks.