Low Calorie Brownies Recipe - Freebie Finding Mom (2024)

FAQs

How to pimp box brownies? ›

Once you pour the brownie batter into a prepared pan, experiment with swirling in a few spoonfuls of peanut butter, Nutella, cream cheese, raspberry jam, or Marshmallow Fluff through the top of the brownies just prior to baking.

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.

Is it okay to make brownies without eggs? Without eggs, baked goods will become a little thinner and not rise as much in the oven. As long as you replace the moisture from the egg with milk, banana or applesauce, you can make brownies without eggs. And yes, this recipe makes thinner brownies than normal.

Pro Tips for Packing Brownies

You can use plastic wrap, a plastic bag, parchment paper, wax paper or aluminum foil. This keeps each individual brownie sealed for freshness.

Adding a layer of cream cheese, marshmallow fluff, caramel, or peanut butter goes a long way towards turning a mix into something special. You can add this layer before or after baking the brownies.

If you want to get a little more creative with your brownie mix hacks, add an extra egg to the batter. The extra protein will help thicken up the batter and make it fluffier, creating a more decadent, fudgy texture. You can also add the yolk by itself in addition to the 2 eggs a box brownie mix typically calls for.

Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.

Storing Brownies in the Refrigerator

Unlike cookies or cakes that tend to dry out more quickly in the fridge than at room temperature, the fridge helps brownies to stay moist longer.

Most other baking oils are low in these types of healthy fats and higher in saturated fats, which are not good for you, making olive oil a better choice. If you are trying to make your brownies a little bit healthier, substituting olive oil for butter or another cooking oil is a solid choice.

It's a swap that makes sense since mayonnaise is made of mostly oil and egg. It provides moisture, which keeps the baked goods soft and tender, just like oil does.

What is a substitute for 2 eggs in brownies? ›

About ¼ cup of applesauce can work as an egg replacement in baking for dense baked goods like brownies or cookies. While you can use applesauce in sweets like cakes and cupcakes, you may need to add an extra ½ teaspoon of baking powder to your dry ingredients to create a light and airy final product.

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Having a friend to share with you makes Brownies even more fun! Joining a new group where you don't know anyone can be hard, especially on your first day. By being a Brownie Buddy, you have been that special friend to a new Brownie.

Middle. The default position. It's ideal for most foods since it situates the item in the middle of the oven, allowing the hot air to circulate evenly around the food, resulting in even cooking. Use this for a single tray of cookies, sheet-pan dinners, fish, brownies, banana bread, and so on.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

For a subtle upgrade, swap out the called-for vegetable oil with an equivalent amount of melted butter or coconut oil. The results are so incredibly rich and fudgy, they'll fool even the most die-hard of brownie snobs into thinking these are scratch-made.

Add an extra egg to your brownie batter to make more cake-like brownies. There are directions on the back of the box. You can also make brownies from a cake mix with our Loaded Chocolate Cake Mix Brownies recipe.

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!