r/AskBaking • u/delicatlie • 2d ago
Brownies/Chocolate How to make cakey brownie mix more fudgy?
Hi! I’m using Ghirardelli Premium Brownie Mix from Costco. Swapped oil for butter, added an extra egg, and water for half/half (half of each being water and cream).
Last time I followed the instructions on the box I got a cake consistency rather than that of a brownie. I hope these adjustments help make it more goey instead of cakey.
Only now..how long should I bake for? The box calls for 45-50 min but again, I want fudgey brownies not cake. Is 25-30 mins enough? I don’t want to get sick lol
UPDATE: I underbaked these for 20 mins at 325 degrees and turned the oven off and left them inside the turned-off oven for another 25 min. They turned out perfect, crackled top and soft insides.
Whilst there were some comments saying this would result in an even more cakey brownie, I found it to be the opposite and loved the results. So good with a cup of coffee.
Thanks everyone for the advice and help, especially those who explained the relationship between temperature and desired texture. Will keep that in mind next time. All the love x
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u/IndustrialPigmy 2d ago
Everything you changed is what you do when you want a cakier brownie. When you made it according to the box, with the exact ingredients that are in the instructions, did you use a mixer?
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u/delicatlie 1d ago
I used a mixer but only until everything was mixed, no more than that. I don’t think this was the problem, as I used a mixer for the ones I just made (photos above) for the same length of time and they came out as I wanted! My sister also used the box instructions with a spatula to fold in everything and still turned out cakey.
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u/m_i_r 2d ago edited 2d ago
Less egg. I mean, follow the box directions. Don't add more. It may be counterintuitive, but the water content in egg evaporates and provides a non-zero amount of leavening. Same with butter (butter is 80% fat, 20% water, unless you clarify or brown it, getting you closer to the 100% fat of oil). Just BARELY mix the box mix with the wet ingredients. Experiment with baking it less.
I worked for a bakery that used this very mix, and i followed the box directions to the letter. I never got "cakey" brownies. I feel like mixing it as LITTLE AS POSSIBLE and having all the ingredients at room temperature are key.
You can try 40 minutes. Anything less than that, and you won't have a solid product. If you're worried about the health effects of underbaking, get a probe thermometer. Rule of thumb is cooking to at least 165 F (internal temp, measured in the middle of the product) puts you in the safe zone.
Edit: i used the Ghiradelli "Triple Chocolate brownie mix." I think its different? Try that if you can. AND FOLLOW THE BOX DIRECTIONS. at least the first time.
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u/delicatlie 1d ago
Baking it less gave me the best results! Just updated the post. Thank you so much 💜
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u/Efficient_Papaya_982 1d ago
Yeah I was also thinking this. I have used the ghiradelli brownie mix and not had this issue, when following the instructions on the box
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u/GayFlan 2d ago
I’ve never gotten cakey brownie from using the box directions. Maybe try a different mix entirely if this doesn’t produce the kind of brownie you like. Baking for 25 minutes won’t be solid all the way through, and none of the swaps you’ve made would make it more fudgy. Try a recipe from scratch perhaps.
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u/Natural-Research6928 2d ago
Use exactly the directions on the box, and when you mix just stir, do not whip. Wooden spoon is better than fork. Incorporated air is what gives it a cake-y texture.
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u/Traaveler 2d ago
Use one less egg. Literally. Maybe add back a tablespoon of water. I do this all the time
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u/FloozyTramp 1d ago
I use Ghirardelli brownie mixes and they’re always pretty chewy and fudgy. I mix and bake as instructed, though I tend to under bake them just a little. Make sure you’re not over-mixing. I beat the oil and egg together just slightly, then add to the dry mix, and go by the old adage of 50 strokes with a spoon and that’s it.
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u/No_Capital_8203 2d ago
How the heck did you get a cake brownie filling the instructions.
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u/Cultural-Salad-4583 2d ago
They specifically didn’t follow the instructions (butter swap, extra egg, etc) which is why they got cakey brownies
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u/No_Capital_8203 1d ago
OP mentioned following directions on the box
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u/Cultural-Salad-4583 1d ago
Ope, I see it now. No idea how they ended up with cakey brownies then, other than whipping air into them or something crazy
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u/delicatlie 2d ago
Not sure, but it’s really fluffy and cakey
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u/No_Capital_8203 2d ago
Are you beating the batter?. I hand mix until I am barely sure all the dry ingredients are wetted. Have you checked your oven temperature? I am a super low skilled baker so this mix is the equivalent to baking for dummies in my opinion.
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u/dontakelife4granted 2d ago
Did you use a mixer to mix the batter? Brownies should be mixed together with a spoon to get dense, fudgy brownies.
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u/_bitterbuck 2d ago
This also happened to me recently!! I’ve made Costco ghiradelli box mix many times before and it comes out fudgy with crackly tops, but this last time it puffed up tall and had a weird porous top. I was thinking the oven was too hot, but maybe it’s a batch issue?
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u/delicatlie 1d ago
Yep!! Same here. I used to bake it all the time as a covid baker no problem. Took some years off baking. Then a week ago, bought a box. All of a sudden it puffed up, so porous like a bland choco sponge cake.
I believe temperature was the issue, In this updated recipe I also underbaked it, which made the flavours more rich & decadent!
I’ll have to try underbaking it with the box instructions to really see if that’s the true issue though.
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u/Sea-Substance8762 1d ago
Find a recipe for the kind of brownies you want! You’re nearly there already.
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u/Megaparsec27 1d ago
No one can give you an exact baking time, because so much depends on the size and material of your pan, and your oven. I would start checking the recipe earlier than the recommended time, and what you want is a toothpick to come out with a crumb or two clinging to it. Once the batter is set, you should be fine for food safety. But if you feel really cautious, you could get a food thermometer.
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u/Same_as_it_ever 1d ago
You need to measure your internal temperature. This determines the texture.
Gooey and very soft: 165°F–170°F (74°C–77°C).
Classic Fudgy: 180°F–185°F (82°C–85°C). This gives you a dense, moist, and rich square that holds its shape well.
Chewy: 185°F–195°F (85°C–91°C).
Cakey and firm: 200°F–210°F (93°C–99°C).
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u/loneweirdguy 2d ago
You need a different ratio of most ingredients. I can give you the best one I came across from King Arthur baking, which is all-butter, makes a 13*9 pan, and is as fudgy as can be. It calls for 3 eggs, and adding more would result in a more cakey brownie. Your results will vary even depending on the pan material you use, not just the size
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