Improve Your Boxed Brownie Mix With These Pastry Chef Approved Add-Ons
Boxed cakes don’t need a lot of upgrades, but they can be made even better (and prettier) with a few extras. Because they want us to be happy, Bon Appetit has put together many delicious ways to spice up the chocolate mix, all of which are chef-approved.
Click the link below to swallow every gourmet suggestion, but these are some of my favorites:
- Chef Aya Fukai of Maple & Ash in Chicago uses coffee instead of water when mixing the batter for even more chocolate quality.
- Buddy Valastro of Carlo’s Bakery in Hoboken adds “frozen cherries, chocolate chips [white, dark, or milk], macadamia nuts, and roasted coconut.” (I want to go there.)
- Claire Saffitz, Senior Editor of Cooking at Bon Appetit, divides the mixture into pans and then uses the resulting slightly crunchier brownies for ice cream sandwiches . (Proving Claire is the true culinary hero.)
I’m not a pastry chef, but I would humbly advise you to fill a skillet with a mixture of mini marshmallows and Golden Grahams for a sour-like treat that shocks your body with sugar. It’s a little painful, but worth it.
5 Pastry Chefs on How They Blend Chocolate Brownie | Bon appetit