Copycat Brownie Brittle Recipe • Food Folks and Fun (2024)

FAQs

What happens if brownie batter is too thick? ›

The consistency of the brownie mix plays a crucial role in the texture and flavor of the final product. A batter that is too thin may result in flat and dry brownies, while a batter that is too thick can lead to dense and heavy brownies.

Our Story. Sheila G. Mains, better known in the food world as Sheila G., took a treasured family recipe and turned it into the crispy, crunchy, crave-worthy brownie snack you can now find nationwide (and in the skies!) In 1992, Sheila G.

A bit thicker than pancake batter, but not so thick that it no longer counts as a liquid. Dark brown and slightly lumpy in texture and smells richly of chocolate.

If your cookies spread way out and run into each other on the cookie sheet, add some more flour ( just a little) to the rest of the dough. Too wet brownies will be fixed by using smaller eggs, less milk or oil or increasing the flour the next time around.

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.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Brownie Brittle has a 12 month shelf life.

Second Nature Brands, a U.S.-based creator of premium, nutritional, and better-for-you snacks and treats, controlled by CapVest Partners LLP (“CapVest”), has completed the acquisition of Brownie Brittle from Encore Consumer Capital.

Brownie Brittle was founded by Shelia Mains after she lost her corporate job.

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. If the toothpick is totally clean, the brownies may already be over-baked.

How do you get clumps out of brownie batter? ›

If you still have a few small lumps you should be able to disperse them with a small wire hand whisk (sometimes called a vinaigrette whisk) or you can use a small spatula or wooden spoon to break them up by pressing them against the side of the pan.

Best Cakey Brownie: Duncan Hines Chewy Fudge Brownie Mix

If you like your brownies a bit more cakey than fudgy, skip all the other mixes and pick up Duncan Hines Chewy Fudge Brownie Mix.

If the middle is raw but the edges are burning, your oven is too hot. For a standard recipe, cooked in an 8 inch square tin, we'd look to cook the brownies low-and-slow - around 30 minutes at 160C.

If the edges are burning while the middle remains undercooked, it could be because the brownies are baking for too long. Try reducing the baking time to allow the middle to cook through without overcooking the edges [1].

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. The exchange isn't a one-to-one ratio.

Add more liquid: The easiest way to thin out your batter is to add more liquid, such as milk or water, a tablespoon at a time until you reach the desired consistency. Add an additional egg: Adding another egg to your batter can also help to thin it out, as well as adding richness and moisture to the finished cake.

Over-mixing

To be entirely honest, blending the ingredients in any brownie recipe is only needed when you need to whip up your eggs or your curd. The best way to ensure you are not over-working the batter is to gently keep on incorporating ingredients with a spatula.

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.

Alice Medrich, author of Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate, writes that “refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so ...