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♦ 118  Save ▴





Where do your brownie loyalties lie? Are you Team Fudgy, Team Cakey, or Team In-Between-y?

I'm a fudgy-as-a-truffle gal myself (Alice Medrich's Best Cocoa Brownies are my old faithful, preferably straight from the freezer)—but today, we're not here to discuss that age-old question.


Instead, we're here to take you brownie purists and turn you into brownie eccentrics. Your ordinary brownies might be extraordinarily good, but consider these tweaks—in the form of swirls, sprinkles, drops, and swooshes (smears, if you prefer)—for when you want to give your brownie a night on the town, complete with facial glitter (that's still a thing, right?) and a thick coat of mascara.

But also, when you want to clean-out your pantry. Dump out that bag of pretzels, smash them up, and mix them into brownie batter. Or put those Marcona almonds you bought for some thing at some time to rest by mixing them into a caramel sauce and drizzling it over the hot-from-the-oven pan.

Start with your favorite brownie batter (or your favorite boxed mix—no one is watching!), but consider the following:


Now go brownie bonkers, brownie bananas, brownie bat$h¡t crazy! We certainly did.


As pictured:

As dreamt up:

Need help marbling? Look no further:


 Lucky Charm Brownies by Dorie Greenspan

♥ + Toulouse Square & Rectangular Baker Set

 $125


 Pierre Hermé & Dorie Greenspan's World Peace Cookies by Genius Recipes
 Rice Pudding with Sesame Crumble and Blueberries by Sarah Jampel



For these applications, you're working with the pan of brownies after it's come out of the oven.

 How to Make Your Caramel 100x More Exciting: Replace Crea... by Sarah Jampel
 Valrhona's Caramelized White Chocolate by Genius Recipes


And just a few more ideas from the Brownie Queen herself...

What's your favorite way to dress up a brownie? Or are you all about keeping it plain and simple? Tell us in the comments below.


 By Tori Thibodeaux • 4 Items By Lauren Miller • 4 Items By Fran McGinty • 1673 Items How To's and Tricks

By aargersi • 49 Items By SJ • 127 Items
 Sarah Jampel




 
Comments (23) 5 months ago plotto

Thoughts on melting marshmallows and swirling in? My about to be 12 y.o. son's request for his party this weekend. Or just add mini marshmallows to the batter? 5 months ago Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

Hi plotto! I'd probably scatter marshmallows over the almost-done brownies, then return the pan to the oven for the last or 5 or 10 minutes, so that the marshmallows soften and melt a bit. You could also put the pan under the broiler and brown the marshmallows, s'mores-style—but watch carefully! (Also, if you're really committed to the marshmallows, might as well go for this recipe: https://food52.com/recipes...! It's a keeper!) 5 months ago Dafna | Stellina Sweets

Hi Sarah!
Any suggestions for infusing booze into brownies? I'm not sure if there's a general rule (probably not?), but I'm interested in things like stout beer, whiskey, Bailey's, etc. I've tried some recipes written with those ingredients included, but I've never liked them as much as I like my classic brownie recipe, so I'm curious about how to infuse booze in general so that I can alter my base recipe. Thanks! :) 

Hi Dafna,

I'd recommend drizzling the brownies with a boozy sauce or glaze. Maybe Alice's toffee sauce with beer (you could use stout, for sure), would be good? 6 months ago Chef Jil

My peanut butter cookie dropped brownies are in the oven and taking much longer to bake than the recipe calls for. Using Alice Medrich's Best Cocoa Brownie recipe. Going on 30 minutes with raw batter still in the middle. Is this normal? 6 months ago Sarah Jampel


Hi Jil,

Every batch I made took 25 minutes! Maybe your oven is running low (or mine was running high?). A toothpick inserted into Alice's brownies should emerge "slightly moist with batter"—so no worries if it's not totally clean! I'd take them out. Hope they're delicious! 6 months ago Oaklandpat

Yes, I agree that they should be taken out while still moist. Do not under any circumstances take them out when the tester is clean. By then they are over done and will be dry. Alice's brownies are wonderful when moist!! 6 months ago plotto

If I should "Avoid any swirl-ins or add-ons that are very wet (raw banana, for example) if you haven't taken that extra moisture into account. This could make for raw or mushy brownies," What do I need to do to compensate for adding the condensed milk? 

Nothing! The condensed milk thick/viscous enough that you won't have an issue. I'm thinking more along the lines of watery strawberries, bananas that will block the brownie batter beneath from cooking... etc.! 6 months ago Ttrockwood

Ever since i saw those (really not good) "two bite brownies" at the store i have been using a mini muffin tin to bake brownies. They take a lot less time and are perfect for making different brownies with the same batch of dough. I love the idea of swirling in sweetened condensed milk! And the black bottomed ones- going to do both tomorrow! 

I agree—those two-bite brownies are always worse than they look (and we ALWAYS have a box at my parents' house!). Love the idea of baking in a mini-muffin tin. And let me know how those variations work! Thank you! 
OK Sarah, tell us which is your personal favorite! I have the marbled Tahini ones cooling now. Can't wait to try them, and hope they taste half as good as they look. 

I hope they're great!! I honestly... love them all. I have a soft spot for the streusel-covered guys, but if I could only choose one type: PB cookie dough. 6 months ago Paula Uphoff Watson

Our favorite swirl is 8 oz cream cheese, 1 egg beaten - add some kind of chips - chocolate, peanut butter, or Nutella or jalapeno jelly and swirl. Awe.some.!!! 

Jalapeno jelly? W.o.w. Wow! 6 months ago Gail Levenstein

Ina Garten's Outrageous brownies are wonderfully fudge-like and over the top delicious 6 months ago barbara manolache

I must stand by my Mom's 1950's brownies from Hershey even tho they have the word 'best' in their title: these are brownies to me and recently had them at a restaurant where the owner called them 'nostalgia' and so many folks recohttps://www.hersheys.com... and loved them! 6 months ago Liz D

Put peppermint oil in the batter & add chocolate chips 6 months ago Jim

Swoosh ones are the best! 6 months ago Caroline Lange 6 months ago melissa

This is one of the most pleasing spreads on Food52 - kudos to the photog and food stylists! 6 months ago aargersi

Abbie is a trusted source on General Cooking.

Now I am for sure doing a brownie sampler plate for Mothers Day lunch! Thanks!!! 

That is a VERY good idea. I just might have to do the same...


Showing 23 out of 23 comments






