Boxed brownies don’t need a ton of improvement, but they can be made even better (and fancier) with a few choice extras. Because they want us to be happy, Bon Appetit has rounded up a whole slew of delicious ways to jazz up the chocolaty mix, and they’re all chef-approved.
Photo by jeffreyw.
Click the link below to devour every single exquisite suggestion, but these are a few of my absolute favourites:
- Chef Aya Fukai of Maple & Ash in Chicago uses coffee instead of water when mixing up the batter for extra chocolaty goodness.
- Buddy Valastro of Carlo’s Bakery in Hoboken adds “frozen cherries, chocolate chips [white, dark or milk], macadamia nuts, and toasted coconut.” (I want to go to there.)
- Bon Appetit’s senior food editor Claire Saffitz divides the mix between to pans, then uses the resulting, slightly crispier, brownies for ice cream sandwiches. (Proving that Claires are the real food heroes.)
I’m no pastry chef, but I’d like to humbly suggest topping a pan with a mix of mini marshmallows and Golden Grahams cereal for a s’mores-like treat that will sugar shock your system. It’s slightly painful, but very worth it.
5 Pastry Chefs on How They’d Doctor Up Boxed Brownie Mix [Bon Appetit]