Page 414 - Chocolate Cake Doctor

396 C O O K I E S , B A R S , A N D B R O W N I E S

the edges, 20 to 25 minutes. Remove Store these brownies, covered in plas-
the pan from the oven and place it on a tic wrap or aluminum foil, at room tem-
wire rack to cool for 20 minutes. The perature for up to 5 days. Or freeze them,
brownies will fall slightly, becoming wrapped in foil, for up to 6 months. Thaw
thin and chewy as they cool. Slice into the brownies overnight on the counter
squares. before serving.

Brownie Tips and Tricks

or something as simple as a brownie are making brownies using a cake mix).
F mix, buying one can be terribly Overbeating makes the batter tough, so
confusing. Unlike traditional two-layer you just want to mix the ingredients
cake mixes, where the size of the box is until they come together and lighten.
pretty consistently 18.25 ounces, brownie This takes about 50 strokes around the
mixes range from well under a pound bowl.
to nearly a pound and a half! And it’s
• Use butter instead of oil for a richer
difficult to find a mix that is just mix
flavor. Use unsalted butter because the
because the boxes are crammed with
mix itself is salty.
packets of things to add.
• Use buttermilk instead of water if you
• Choose the biggest box of mix with the have it on hand.
fewest add-in ingredients. • Don’t overbake brownie mixes! They
• The back of the box will offer you two should be pulled from the oven when
methods of preparation: using 2 eggs they become fragrant, when the outside
for a more fudgy brownie or 3 eggs for 2 inches have formed a crust, and
a more cakey brownie. Choose the always before the recommended time
former if you like a wetter taste on the back of the box. Most brownies
texture, but choose the latter if you are from a mix will be done in 25 minutes
adding bananas, cream cheese, or at 350°F. Brownies baked in insulated
other wet ingredients. pans will take 5 minutes longer.

• Blend brownie batter using a wooden
spoon, not an electric mixer (unless you