We’ve all experienced that unmistakable need for a chewy, chocolaty brownie and nothing else would suffice. That hunger must be satisfied!
Then there’s the main issue: you don’t have the ingredients to bake brownies. What should I do now?
Don’t worry, you can still meet your chocolate target if you have a box of cake mix on hand. We’ll help you transform that cake into brownies, and all of your brownie fantasies will be realized!
Making brownies from cake mix isn’t difficult if you grasp the distinctions between brownie mix and cake mix.
In summary, it’s as easy as omitting the liquid, decreasing the eggs, and substituting oil for butter. You should also lower the baking time slightly.
See what you can do with leftover brownies for an even bigger brownie fix!
- Brownies vs. Cake
- Skip The Water
- Cut the Eggs
- All About The Fat
- Baking Time
- To Summarize…
- Creative Creations
- Is cake batter the same as brownie batter?
- What can I substitute for brownie mix?
- Is it cheaper to make your own brownie mix?
- What ingredients do you add to a Betty Crocker brownie mix?
- What is the difference between cake-like brownies and regular brownies?
- Why do my brownies turn into cake?
- What does adding an extra egg to brownie mix do?
- Is it better to use water or milk in brownies?
- What happens if you use butter instead of oil for brownies?
- Do you actually need eggs for brownie mix?
Brownies vs. Cake
Before we miraculously transform cake mix into brownies, what is the difference between a brownie batter and a cake batter? While they both include many of the same components (eggs, flour, oil, sugar, and so on), the proportions are vastly different.
Cake recipes include almost twice as much flour as brownie recipes, which helps to explain why cakes have a spongy feel while brownies are considerably denser. If you’re creating a chocolate cake, there will definitely be cocoa powder, but not nearly as much as if you’re making brownies.
A very vital cake ingredient is also absent in a brownie recipe: baking powder or baking soda! Brownies do not need a leavener. Indeed, they are best when they remain solid and substantial; you do not want light, fluffy brownies.
So there are some distinct distinctions between cake and brownies that we must overcome when making brownies using a premeasured cake mix. That is not an issue! These tactics will battle the cake mix until it yields to the brownies you seek.
Skip The Water
Regardless of the kind of cake mix you purchase, the instructions are virtually always the same, with all of them requiring you to add around a cup of water or milk to the mixture. You don’t want to add any liquid to your mix, so skip this step.
Adding water to the cake batter loosens the dough and allows the cake to rise more easily when baking. Of course, you don’t want a fluffy cake; you want substantial brownies!
Many box cake mixes also need you to add hot water to activate the baking powder or baking soda in the mix. You don’t want to trigger that leavener any longer; instead, you want to dull it as much as possible.
Finally, say good-by to water. Nobody needs your assistance in baking brownies.
Cut the Eggs
The typical cake mix asks for three eggs (but these may simply be changed). In a cake, eggs serve two functions: the first is to assist emulsify and stabilize the air bubbles in the cake, and the second is to act as a leavening agent.
While stabilizing the batter is a wonderful concept in brownies, there is always the issue of leaveners! While you don’t want to totally omit eggs from the recipe (they contribute a lot of flavor and yummy, healthy fatsarent you searching for healthy brownies?!? ), you may minimize the number of eggs that is recommended.
Reduce the number of eggs to two instead of three, and your cake mix will be more thick, like a good, scrumptious brownie. Fewer eggs will also result in a more fudge-like brownie, so stick to this rule if you want a chewy brownie creation.
Are you out of eggs? Here are some recipes for eggless brownies.
All About The Fat
Some cake mix recipes call for butter, however butter contains milk solids as well as lactic acid, which may react with the leavener in the cake mix (called baking powder) to make it rise.
This may be avoided by replacing the butter with oil. For this reason, oil is often utilized in fudgey brownie recipes! Oil is also more flavorless than butter, allowing the chocolate in the brownies to show through.
3 cup. This will make your brownies chewy and rich without being overly oily.A third of a cup of oil is enough to turn a regular-sized box of cake mix into brownies. While the recipe (for the cake) may indicate more or less, stick with the 1.
The best option is vegetable oil, however melted coconut oil will also work well (and provide a mild and wonderful coconut taste to your brownies!). You may also use olive oil if you like.
Cakes produced from box mixes typically take 40 to 45 minutes to bake, depending on the size of the pan used. After you’ve made the box mix into brownie batter, you’ll want to cook it much less.
When baking a cake, you want to make sure it’s entirely cooked through so the middle isn’t thick and uncooked. Undercooked brownies, on the other hand, are a fantastic thing!
The brownies will be ooey, gooey, and oh so chewy when they are little underdone (but still cooked enough to be safe to consume).
Bake the brownie batter in a square eight or nine inch pan for 25 to 30 minutes. Maintain the 350°F baking temperature recommended on the box- this is a great universal temperature for cakes, brownies, and cookies (when in doubt, cook at 350!).
Now that you know how to create brownies from cake mix and why each adjustment is done, allow me to clarify:
- 1 box of cake mix
- 1/3 cup oil
- 2 eggs
- 25-30 minutes baking time
- Easy enough!
While brownies are traditionally made with chocolate and hence need chocolate cake mix, did you know that this basic recipe can be used with any color cake mix?
That’s right- you can make funfetti cake mix brownies or add a bag of red velvet cake mix to produce some stunning crimson rich brownies.
To make your brownies even more luxurious, add some chocolate chips or candy bar bits. The options are limitless!
Making brownies has never been simpler than when the batter is made from a box of cake mix. Why go to the hassle of preparing brownies from scratch when this approach is so simple?
So go ahead and buy a box of cake mix (any type!) and bake brownies instead of cake. Ignore the packaging guidelines; brownies are always better than cake- you’re such a rebel!
If you try it, please let us know how it goes in the comments!
Is cake batter the same as brownie batter?
What is the difference between cake and brownie mixes? A cake mix will have more leavener to help it rise, but a brownie mix would have very little. Brownie mixtures also include more sugar and chocolate than chocolate cake mixes.
What can I substitute for brownie mix?
Here are a few basic substitutes: Substitute milk or heavy cream for the water specified on the packaging. Alternatively, use melted butter instead of oil. To make your brownies more cakey, add one additional egg to the recipe.
Is it cheaper to make your own brownie mix?
It’s less expensive than store-bought mixes and has no preservatives. When ready to bake, just add three ingredients and the brownies are better than any packaged recipe.
What ingredients do you add to a Betty Crocker brownie mix?
Method Betty CrockerTM Supreme original brownie mix, plus the water, vegetable oil, and egg specified on the package.
Semisweet chocolate chips, white vanilla chips, butterscotch chips, peanut butter chips, toffee pieces, chopped maraschino cherries, chopped cookies, chopped chocolate candies, chopped almonds, and more are available as stir-ins.
What is the difference between cake-like brownies and regular brownies?
The ratio of fat to flour is everything when it comes to making a fudgy brownie. More fat than flour is used in a fudgy brownie recipe. In most cases, this is accomplished by adding additional butter or actual chocolate to your brownie recipe. A cakey brownie recipe, on the other hand, will need more flour in the fat-to-flour ratio.
Why do my brownies turn into cake?
Too much whisking may also result in cakey brownies. When you whisk the batter, you aerate it, which results in a lighter crumb. Finally, a cakey brownie is formed by using too much air in the batter, resulting in a fluffy and cake-like center.
What does adding an extra egg to brownie mix do?
In general, the more eggs used to a brownie recipe, the cakier the brownie. That’s why it’s best to keep to 2 eggs, which is usually the number specified on the back of the package. You may, however, add one extra egg yolk. The extra egg yolk adds more fat, resulting in a fudgier brownie.
Is it better to use water or milk in brownies?
Keeping with the richer taste trend, using milk instead of water is a definite must. The fat from the milk gives taste and a fudgy texture that water cannot. Instead of water or milk, use one of your favorite flavored coffee creamers to add even more flavor.
What happens if you use butter instead of oil for brownies?
While some brownie recipes call for melted butter instead of oil, the butter may aerate the mixture, changing the texture and making the brownies cakey rather than fudgy. While you may replace butter for oil and vice versa, keep in mind that the texture may change.
Do you actually need eggs for brownie mix?
Yes, it is possible to create brownies without using eggs. In a brownie recipe, eggs are needed to help bind the flour, sugar, and butter together, but they also help leaven the dough (making it fluffy) and provide moisture.