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.

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.

Crumbly Brownies

Various causes include overbaking, underbaking, cutting the brownies too quickly, and lacking oil and fluid contents in the recipe. Underbaked and overbaked brownies turn out to be crumbly. When cut sooner before cooling down can make the brownies crumb.

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.

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

If you want a fudgy chocolate brownie, use melted butter. For cakey brownies, beating softened butter and sugar together to create air pockets will make your brownies lighter and cakier.

The reason we melt butter in brownie recipes instead of beating room temperature butter with sugar is because that helps give a rich, chewy, fudgy texture. Beating butter incorporates air and gives a more light, airy, cakey texture, which we don't want in a brownie. Well, you might want that, but I don't!

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.

In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat. Refrigerating helps improve the gloss and crustiness of brownies while simultaneously blending the flavors—the result? — brownie that tastes much richer and chewier.

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.

What happens if you put too much flour in 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.

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.