It’s no secret that I’m completely and utterly brownie-obsessed. With over 50 brownie recipes (!!) on my site, from my go-to Chewy Brownies to flavorful Toffee Brownies and viral copycat Cosmic Brownies, I’m never far from my next batch of brownies.

For these Malted Brownies, I craved an ultra-chewy texture with unparalleled levels of flavor. Something you just can’t get from a box mix. Something so good, your friends and family will beg you to make them again and again. 

That next-level flavor comes from a powerhouse combination of browned butter and malted milk powder, which add toasty, caramelized notes that complement the rich chocolate flavors exquisitely. 

One taste of these ultra-chewy, crazy-flavorful brownies and you’ll never buy a box mix again!

Sprinkle of Science

How to Make Malted Brownies

Use a Metal Baking Pan

I highly recommend using a light-colored metal baking pan whenever you bake brownies. This is my favorite 8-inch metal pan. Avoid dark metal pans as they can heat too aggressively and cause dry, overbaked edges. 

I do not recommend using glass, ceramic, or silicone baking pans for brownies. These materials don’t conduct heat as well and may cause dry edges, underdone gummy centers, and take longer to bake. Just check out our side-by-side experiment brownies below – it’s the same recipe baked at the same temperature and time, just in a different pan!

Read my full Glass vs. Metal Baking Pans post here.

The Malted Milk Powder

The star ingredient in Malted Brownies! I recommend King Arthur Malted Milk Powder. You can also use Nestle Carnation Malted Milk Powder, found in most supermarkets by the canned milk in the baking aisle, or in the tea and coffee aisle. We haven’t tested using chocolate malted milk powder in this recipe. 

Can I Skip the Malted Milk Powder?

If you don’t have malted milk powder, give my Brown Butter Brownies a try instead. 

Cornstarch in Brownies?

Don’t skip the cornstarch! It’s essential for creating a shiny crust and helps mimic the chewy texture of box mix brownies. I haven’t found a good substitute for cornstarch, but if you experiment, let me know how it goes in the comments below!

Browning the Butter

This adds a fabulous depth of flavor and enhances the texture of these brownies. Don’t worry if you’ve never browned butter before – I’ve included all the easy steps in the recipe below. For some great visuals and more tips, check out my How to Brown Butter post here.

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Malted Brownies

Malted Brownies are ULTRA-chewy, fudgy, and packed with rich brown butter and malted milk powder flavor. No mixer needed for this simple recipe—you'll never go back to box mix brownies again!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 large or 16 smaller brownies

Author Tessa Arias

Ingredients

• 1 stick (113 grams) unsalted butter
• 2 cups (250 grams) powdered sugar*
• 2 large eggs plus 1 egg yolk, cold
• 1 ½ teaspoons vanilla extract
• 2/3 cup (57 grams) natural cocoa powder**
• 1/2 cup plus 2 tablespoons (79 grams) all-purpose flour
• 1/3 cup (53 grams) malted milk powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/2 cup (85 grams) milk or semisweet chocolate chips
• Flaky sea salt, for finishing, if desired

Instructions

• Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang, and spray with nonstick cooking spray.
• In a small saucepan set over medium-low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. Swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a large mixing bowl, scraping the brown bits into the bowl.
• Using a rubber spatula, add the sugar to the hot browned butter and combine until a thick paste forms. Let cool until barely warm. Vigorously whisk in the eggs, egg yolk, and vanilla for about 30 seconds, or until very smooth. Whisk in the cocoa powder. With the spatula, fold in the flour, malt powder, cornstarch, and salt until combined. Stir in the chocolate chips. Batter will be very thick.
• Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 to 33 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook, the brownies will set as they cool. Let cool completely before cutting into squares and sprinkling with sea salt if desired.
• Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled increases fudginess.

Video

Notes

*Skip using organic powdered sugar for this recipe as it will make the batter too thick. If it’s all you have, be sure to sift after measuring and know the final texture may be slightly different than pictured.

**This recipe doesn’t contain a leavener, so you can also use Dutch-process cocoa powder. Just note the brownies will be slightly darker in color and flavor.

Photos by Joanie Simon.

The post Malted Brownies appeared first on Handle the Heat.

Halloween is one of my favorite holidays. There’s no stress of gift-giving like Christmas, and the food is so much more creative than Thanksgiving. It’s all about having fun… and indulging in chocolate! 

Creating fall recipes, especially for Halloween, is always a highlight for me. You guys have gone crazy for my Halloween Cookies, super spooky Monster Cookies, and my show-stopping Halloween Charcuterie Board. 

In fact, the brownies from that Halloween Charcuterie Board were so popular that I had to create a dedicated post to them with all the tips and tricks you’ll need to make the perfect cobweb brownies. 

These Halloween Brownies take my viral Best Ever Chewy Brownies and top them with a simple white chocolate cobweb that’s perfect for getting the kids involved. This fun and festive treat will surely be a hit with the whole family!

Sprinkle of Science

How to Make Halloween Brownies

The Best Brownie Recipe

My Best Ever Chewy Brownies recipe is one of the most popular recipes on my site – and for good reason! It’s a one-bowl recipe that’s super easy to make with ingredients you may already have in your pantry. For tips on making the most perfectly chewy, rich, chocolaty brownies you’ll ever taste, be sure to read through the Sprinkle of Science box above that recipe.

What Pan Do I Need for Baking Brownies? 

How to Perfectly Slice Brownies

Check out my How to Cut Brownies Cleanly in 5 Steps article for all my tips on slicing brownies perfectly. 

What Type of Chocolate to Use For The Cobwebs?

Decorating Halloween Brownies: How to Pipe Spider Webs 

1. Melt white chocolate or wafers and transfer to a disposable piping bag (or ziplock).
2. One brownie slice at a time, pipe four lines to form a snowflake pattern, stopping a little before the edges of the brownie.
3. Join the ends of each line, arching in towards the middle as you pipe. 
4. Move halfway towards the center and pipe another series of arches between each line. 
5. If space, repeat this for a total of three arched lines. If there isn’t much space left, simply pipe a small circle in the middle, to finish off your spiderweb.
6. Let dry and repeat for all brownie slices. Don’t worry about perfection!
7. If you’re more of a visual learner, follow along to the GIF below:

Can I Double This Recipe?

Need to serve a crowd? Simply double all ingredients in my Chewy Brownies recipe and bake in a 9×13-inch metal baking pan, adding a few minutes to the bake time. You’ll need 2/3 cup (112 grams) candy melts or white chocolate for your spiderwebs.

How to Store Halloween Brownies

Brownies can be stored inside an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled! Please note that the edges of the brownies, once cut, will dry out quickly if not stored inside an airtight container.

Can You Freeze Halloween Brownies?

Halloween Brownies freeze beautifully and are the perfect treat to make ahead before your Halloween party! Simply wrap the whole slab or slices in plastic wrap and place in a freezer bag or airtight container for up to a month. Thaw overnight in the fridge or for a couple of hours at room temperature before decorating and serving.

More Halloween Recipes You’ll Love:

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Halloween Brownies

These Halloween Brownies are as adorable as they are delicious! Quick and easy to make, these spooky brownies are the perfect addition to any Halloween party.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours

Servings 9 large or 16 small brownies

Author Tessa Arias

Ingredients

• 1 batch Best Ever Chewy Brownies
• 1/3 cup (56 grams) white candy melts, or white baking chocolate*

Instructions

Make the brownies:

• Make a batch of my Best Chewy Brownies.
• Allow to cool completely. If time allows, chill the brownies until firm. Once chilled, evenly slice the brownies into 9 large slices or 16 smaller slices.

Melt the candy melts:

• In a microwave-safe bowl, melt white melting wafers or white chocolate in the microwave at 50% power, stirring every 30 seconds, until melted and completely smooth. A double-boiler works just fine for this, if preferred.
• Transfer the melted white chocolate/melting wafers to a disposable piping bag or zip top bag fitted with a small plain piping tip such as Wilton #3, or simply cut a very small hole at the bottom of the bag.

Decorate the brownies:

• One brownie slice at a time, pipe crisscrossing lines on each brownie to create a snowflake pattern, then connect the lines with curved arches to form a spiderweb. Repeat for all brownies.
• Once the spiderwebs have dried fully, place inside an airtight container with pieces of parchment paper or wax paper between stacked layers. Halloween Brownies can be stored at room temperature for up to 3 days, or up to 5 days refrigerated.

Video

Notes

*White baking chocolate will taste the best, but it may not harden unless stored in the fridge. I recommend using Ghirardelli White Melting Wafers, which taste much better than most candy melts and will allow you to store the Halloween Brownies at room temperature, even stacked, without ruining your piping. 

Please note that if using candy melts, you’ll need to move quite quickly while piping, as candy melts seize up and set very quickly, especially if your kitchen is cold. Try melting the candy melts in batches to prevent them from solidifying too quickly in your piping bag. 

I don’t recommend using white chocolate chips for piping. More on this in the Sprinkle of Science box above the recipe. 

Need to serve a crowd? Simply double all ingredients in my Chewy Brownies recipe and bake in a 9×13-inch metal baking pan, adding a few minutes to the bake time. You’ll need 2/3 cup (112 grams) candy melts or white chocolate for your spiderwebs.

Photos by Joanie Simon.

The post Halloween Brownies appeared first on Handle the Heat.

The Kitchn tested this recipe, raving about how quick and easy it is! Even Bon Appétit used the recipe as part of their research in their quest to create a perfect chocolate brownie.

I have shared a whole lot of Brownie Recipes over the years – over 50, in fact! I have brownie recipes to please everyone. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are full of super fun mix-ins and flavors. 

But these brownies are special. Check out just one of the 1,000+ 5-star reviews for these best homemade brownies:

Sprinkle of Science

How to Make Chewy Brownies

The Cocoa Powder 

I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural (aka unsweetened) cocoa will offer a milder chocolate flavor and a slightly drier but chewier texture. My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. Learn more about how Natural and Dutch-process cocoas affect your baking here.

The Chocolate Chips

I prefer semisweet chocolate chips, but you can use any kind you like–just keep in mind it will affect the sweetness of the brownies. You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips. Just don’t skip the chocolate chips entirely, as they’re key to achieving that shiny, crinkly crust on top of brownies. Learn my top FOUR methods for achieving a shiny thin brownie crust here.

The Fat

The Sugar

Don’t reduce the sugar in this Brownie Recipe, as this will cause dry, crumbly brownies that will stale faster. Learn more about sugar’s functions in brownies here.

The Eggs

These Chewy Brownies use two whole eggs plus an additional egg yolk for EXTRA chewiness and richness. Using cold eggs prevents doming and increases moisture.

The Flour

A small amount of all-purpose flour is essential for creating Chewy Brownies – but avoid adding too much, as this can cause dry, cakey brownies. Use a digital kitchen scale to prevent accidental overmeasuring. If you don’t have a digital scale, use the spoon-and-level method described here.

Cornstarch in Brownies? 

Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crust. Don’t skip it if possible!

Avoid Leavening for Fudgy & Chewy Brownies

I prefer no baking soda or baking powder for rich, dense brownies that are not even remotely cakey.

Can I Double this Chewy Brownies Recipe?

Yes! Double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan (don’t use a glass pan!) and add a few minutes to the baking time.

Brownie Substitutions

This Chewy Brownie recipe is written to yield a perfect chewy brownie. Altering any ingredients will change the outcome. If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies). 

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Best Ever Chewy Brownies

BEST Ever Chewy Brownies are just as chewy as boxed brownies but with better chocolate flavor. One bowl recipe, ready in less than 1 hour. I've made this recipe well over 100 times!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 large or 16 small brownies

Author Tessa Arias

Ingredients

• 5 tablespoons (71 grams) unsalted butter
• 1 1/4 cups (249 grams) granulated sugar
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 1/3 cup (74 grams) vegetable oil
• 3/4 cup (75 grams) cocoa powder*
• 1/2 cup (63 grams) all-purpose flour, measured correctly
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan** with foil or parchment paper and spray with nonstick cooking spray.
• In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, then stir in the oil and cocoa powder.
• With a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips.
• Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Video

Notes

*I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too (1:1 swap). Learn more about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.

**I do not recommend using a glass or ceramic pan to bake these brownies. Learn more about Glass vs. Metal Baking Pans here.

To double this recipe, use a 9×13 pan, adding a few minutes to the baking time.

This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon and Baking Science photos by Ashley McLaughlin.

The post Best Ever Chewy Brownies appeared first on Handle the Heat.

Sugar is a crucial ingredient in baking, and, spoiler alert, it has many more responsibilities than simply sweetening a recipe.

I previously conducted sugar ratio experiments in sugar cookies (using my viral Soft & Chewy Sugar Cookies recipe) and more sugar experiments on my Control Cupcake Recipe, comparing the batches side-by-side with the original recipe. The results of each experiment were fascinating! 

I decided to take to the kitchen once more and experiment with my crazy-popular Best Ever Chewy Brownies recipe, to see how changing the sugar levels would impact the results of these perfectly chewy brownies.

Check out the experiment results below, along with some baking science insights into sugar’s surprising role in baking brownies.

Quick disclaimer: This post is intended to give insight into the science of sugar’s role in baking. It is not intended to serve as a guide for people who must reduce sugar intake due to medical diagnoses or for weight loss. Here at Handle the Heat, we use sugar, dairy, eggs, and wheat in the majority of our recipes and fully believe dessert is a delightful part of enjoying life!

Sprinkle of Science

Reducing Sugar in Brownies

What Does Sugar Do in Baking?

You might be thinking, “Sugar just sweetens” – but sugar actually does much more beyond simply sweetening your favorite recipes. Here are some of the other important factors sugar contributes:

• Moisture: Sugar is a key component in lending moisture to baked goods. It attracts and binds with the water content of your dough or batter to lock in moisture. This also helps extend shelf life, meaning your baked goods will stay moist and fresh for longer.
• Tenderness: Sugar helps provide a tender texture in baked goods.
• Leavening: When creamed with butter, sugar can also help leaven recipes like cakes and cupcakes for a light and fluffy texture. In some recipes, sugar also increases spread. This doesn’t apply to our brownie recipe, however.
• Caramelization: Sugar is crucial in the process of browning and caramelizing. This is how your baked goods develop their golden brown color and, in some cases, crisp exterior.

Sugar’s Role in Brownies

Sugar works with the other ingredients in brownies to contribute moisture, height, fudginess, and that crinkly crust on top, as well as providing sweetness. This is why altering the sugar in a recipe can have consequences beyond the sweetness of the bake.

Experimenting with Sugar Levels in Brownies

We took to the kitchen, armed with my Best Ever Chewy Brownies recipe, to demonstrate the effects of decreasing the amount of sugar in the recipe by 50% and increasing the sugar by 25%. The exact same recipe was used for each batch, baked at the same temperature, for the same amount of time, in the same pan – the only difference between batches was the amount of sugar used.

The control recipe was made exactly as written and baked for 30 minutes, yielding brownies that were chewy, slightly fudgy, chocolaty, and delicious. They had a decent height to them and a nice chocolate color. There was a beautifully thin and shiny brownie crust on top, which can only develop when there’s enough dissolved sugar in a brownie batter. These brownies were described by everyone in the studio as “perfect.”

What Happens if You Lower The Amount Of Sugar Called For in Brownies?

For this experiment, we decreased the sugar in the control brownie recipe by 50%.

The batter texture was thick and dark in color. The batter filled up less height in the pan than the control recipe, which makes sense with a lowered amount of sugar. 

50% Sugar Results: This batch was dry and very crumbly. They tasted like unsweetened chocolate, and they stuck to the roofs of our mouths while eating them. There was no shiny crust at all, so the texture remained the same throughout the bite. The middle pieces of this batch were significantly thicker than the other two, while the edges remained thinner. Not one of our taste testers enjoyed this batch!

What Happens if You Increase The Amount Of Sugar Called For In Brownies?

Here, we increased the sugar in the control brownie recipe by 25%.

This batter was lighter in color and filled up a taller height of the brownie pan.

125% Sugar Results: This batch developed the shiniest crust – but it was a thicker shiny crust, almost meringue-like in texture. They sank the most in the middle upon cooling, even caving in slightly at the center. These brownies had a very tender texture, were very soft and gooey, and the crust shattered as it was sliced. They were also, of course, the sweetest of the bunch, but they weren’t unpleasantly sweet to eat. The soft, tender, almost candy-like chewy texture with the thick crust made these a favorite among the younger taste-testers! 

Final Takeaways of Reducing Sugar in Brownies

Sugar is a crucial ingredient in baking, contributing so much to the taste and texture of baked goods. When the ratio of ingredients is correctly balanced, the texture, height, and flavor will be perfect. Reducing sugar in brownies will not only alter sweetness but their texture and appearance as well. Too much sugar and your brownies will develop a thick, meringue-like crust on the top, a super gooey center, and be very sweet. Too little sugar and your brownies will be super dry, dense, and bitter and won’t keep fresh for as long.

How Can I Reduce the Sweetness Without Lowering the Sugar?

Of course, you’re always free to experiment with reducing sugar in brownies as you wish – just consider our findings above, knowing that your final taste, texture, and appearance will change with altering the sugar content. I always recommend making a new recipe as written once so you have a baseline to compare to, and then make changes one at a time, little by little until you’re happy with the result.

Here are a couple of pointers for reducing sweetness while maintaining the sugar level:

• Salt: Increase the salt level to help balance the sweetness. Also, be sure you’re using the right type of salt in your brownies. Learn more about different types of salt here.
• Chocolate: Use bittersweet or dark chocolate chips instead of semisweet. 
• Use Dutch-process cocoa powder: This often has a smoother and richer chocolate flavor.

FAQs on Sugar Types in Brownies

• Can I use brown sugar in brownies? Yes! Brown sugar contains more moisture than granulated sugar, so this can alter the texture and appearance of your brownies. It can be more challenging to achieve that shiny crust on top with brown sugar. Make sure there are no lumps in your brown sugar.
• Can I use powdered sugar in brownies? Yes, I recommend checking out my How to Make Brownies with Shiny Thin Crust article for more details on this.

Have you ever experimented with reducing the sugar in brownies? Let me know how it went in the comments below!

More Science of Baking Articles:

• Sugar in Cookies Experiment
• Sugar in Cupcakes Experiment
• Baking Soda vs. Baking Powder
• How to Cream Butter & Sugar
• Butter vs. Oil in Baking

Photos by Joanie Simon.

The post The Function of Sugar in Brownies appeared first on Handle the Heat.

Little did I know just how popular this new recipe would be!

I originally published this Toffee Brownies recipe in 2013, but it needed a overhaul. So, I went to the kitchen! After a few tweaks, I sent a batch to Joe’s workplace, only to receive an empty pan with unanimous feedback demanding another round of “taste testing.”

I’m not exaggerating – I’ve made these brownies over 10 times since creating the recipe because people keep asking me to make them.

And I don’t mind one bit. These brownies are everything I want in a dessert!

They’re quick and easy to make. They’re chocolate-forward (a definite win in my book). They’re rich and chewy with crunchy toffee throughout – aka texture heaven.

Give these brownies a try the next time you need a chocolate fix (so, right now, right? ). You won’t be disappointed!

Sprinkle of Science

How to Make Toffee Brownies

The Chocolate Chips

Semi-sweet is my favorite, but feel free to fold in any variety of chocolate chips you prefer. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies. Learn more about the shiny crust on brownies here. 

The Toffee

You can use store-bought or homemade! For extra gourmet brownies, use my Homemade Toffee Bits recipe. You can also use Heath brand English toffee bits (as pictured below), available in supermarkets by the chocolate chips in the baking aisle.

Butter + Oil

• With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. 
• These brownies use a combination of melted butter and oil for the best balance of taste and texture. 
• I typically use vegetable oil, but any flavorless oil should work – just make sure your oil is fresh to avoid a rancid flavor.
• Check out my side-by-side baking experiments comparing Butter vs. Oil in Baking here.

Why is There Cornstarch in Brownies? 

I have found that adding 1 tablespoon of cornstarch makes brownies thick and chewy, like box mix brownies, and improves the shiny crust on top – so don’t skip this ingredient. Learn more about that shiny crust on the top of brownies here. 

The Sugar

We’re using a combination of granulated sugar and light brown sugar in this Toffee Brownie recipe. This creates a flavorful brownie with plenty of moisture, without adding too much moisture. It also complements the caramelized toasty flavors of the toffee perfectly.

Can I Reduce the Sugar in These Brownies?

• Don’t reduce the amount of sugar in Toffee Brownies unless you want dry and crumbly brownies.
• Reducing the sugar will also result in a dull (not shiny) crust.
• The sweetness will mellow as the brownies cool and set.
• If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies.
• Learn more about sugar’s role in baking brownies here (spoiler alert: sugar does so much more than just sweetening!)

What’s The Best Pan for Baking Brownies?

I highly recommend using a light-colored metal 8×8-inch baking pan like this one, lined with foil or parchment paper. Do not use glass, silicone, or ceramic pans for baking brownies. Learn why in my Glass vs. Metal Baking Pans article here.

Can I Double This Toffee Brownie Recipe? 

Yes – simply double all ingredients and bake in a light-colored metal 9×13 metal pan, adding a few minutes to the bake time. 

How to Cut Toffee Brownies for Clean Slices

For perfect slices, allow brownies to cool fully (chilled is even better!). Use a sharp knife and run it under hot water, carefully wiping it off in between each cut.

How to Store Toffee Brownies?

Toffee Brownies taste best the day they are baked but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. When chilled, they become even more fudgy!

Can You Freeze Toffee Brownies?

Yes! Brownies freeze beautifully. Freeze the whole slab or individual slices by wrapping in plastic wrap and storing inside a freezer bag or an airtight container for up to three months. Thaw overnight in the fridge or for a couple of hours at room temperature before serving. 

More Recipes You’ll Love:

• Best Ever Chewy Brownies
• Peanut Butter Stuffed Brownies
• Malted Brown Butter Brownies
• Browned Butter Toffee Chocolate Chip Cookies
• Peanut Butter Toffee Chocolate Chunk Bars

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Toffee Brownies

Toffee Brownies are chewy, rich, packed full of chocolate flavor, and studded throughout with toffee pieces. The perfect combination of decadent chocolate and crunchy, nutty toffee! Easy recipe, no mixer required.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 brownies

Author Tessa Arias

Ingredients

• 5 tablespoons (71 grams) unsalted butter
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 1/3 cup (74 grams) vegetable oil
• 3/4 cup (75 grams) Dutch-process cocoa powder¹
• 1/2 cup (63 grams) all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon fine sea salt
• 3/4 cup (128 grams) semisweet chocolate chips², divided
• 1 cup (170 grams) toffee bits³, divided

Instructions

• Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang.
• In a large microwave-safe bowl, add the butter. Microwave for about 1 minute, or until the butter is melted. Whisk in the sugars then let cool to just warm. Whisk in the eggs, egg yolk, and vanilla. Whisk vigorously for 30 seconds. Whisk in the oil and cocoa powder.
• Using a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips and toffee bits, reserving a handful of each.
• Spread the brownie batter evenly into the prepared pan. Sprinkle with extra toffee bits and chocolate chips. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. If you prefer a less fudgy brownie, bake an additional 5-7 minutes, or until cake tester inserted into the center has only melted chocolate attached. Let cool completely before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days at room temperature or up to 5 days in the fridge.⁴

Video

Notes

1. I prefer Dutch-process cocoa powder for the smooth chocolate flavor and extra bit of richness it adds to this recipe, but feel free to use natural unsweetened cocoa powder instead. Learn more about Dutch-process vs. natural cocoa powders here.

2. If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies (don’t reduce the sugar).

3. You can use store-bought toffee bits or my Homemade Toffee Bits Recipe.

4. Serve brownies chilled for an even fudgier texture!

This recipe was originally published in 2013 and updated in 2024 with a new and improved recipe, photos, and more baking tips. Photography by Joanie Simon.

The post Toffee Brownies appeared first on Handle the Heat.

Rae won our Brownie Semester’s Recipe Creation Competition by popular vote, earning her recipe a spot on the HTH website.

Rae was inspired to highlight the warm, delicious flavors of Mexican hot chocolate (her favorite cold-weather drink) in a baked good that she could share with family over the holidays.

At age 14, Rae was introduced to the magic of baking by her Grammy, who taught her how to make traditional family recipes – recipes where all the measurements were in handfuls!

As an adult, Rae wanted to learn how to get more consistent results when baking, and she stumbled upon Handle the Heat. Learning the science of baking and converting recipes to gram measurements has made her baking much more consistent and a lot more fun.

Rae loves experimenting with flavors and techniques and enjoys sharing her baked goods with loved ones. Baking has become her favorite creative hobby, and she contributes to her community as a volunteer baker.

Myself and the amazing women behind Handle the Heat were so excited to test out this brownie recipe. It received rave reviews from across the team – including those (like myself, despite my blog name) who aren’t huge fans of spice!

Congratulations, Rae, for your remarkable accomplishment in crafting your own brownie recipe, and thank you for sharing these unique brownies with us!

Sprinkle of Science

How to Make Mexican Hot Chocolate Brownies

What Is Mexican Hot Chocolate?

While traditional hot chocolate is heavily sweetened, Mexican hot chocolate adds cinnamon and chili pepper to the chocolate, for a spiced, subtly sweet drink. The cinnamon and chili add flavor, warmth, and a little heat for a super cozy beverage. In this recipe, ground cinnamon and cayenne are added to a fudgy brownie base and topped with silky-smooth chocolate ganache and mini marshmallows, for a distinctive cool-weather treat everyone will love!

Using Butter + Oil in Mexican Hot Chocolate Brownies

Why is There Cornstarch in Brownies?

Cornstarch makes the brownies thick and chewy like box mix brownies and improves that crust on top.

Can I Reduce the Sugar in These Brownies?

Can I Make These Brownies Without the Ganache and Marshmallows?

I promise it’s worth the couple of additional steps to add the ganache and marshmallows. However, if you prefer a less-sweet brownie, feel free to skip the toppings – your brownies will still be delicious and flavorful.

Can I Double This Mexican Hot Chocolate Brownie Recipe?

Yes – simply double all ingredients and bake in a 9×13 metal pan, adding a few minutes to the bake time.

What’s The Best Pan for Baking Brownies?

I recommend an 8×8-inch metal baking pan like this one, lined with foil or parchment paper. Learn more about the differences between Glass vs. Metal Baking Pans here.

How Spicy Are These Brownies? Can I Adjust the Spice Level?

The recipe as written will give you a warming hit of cinnamon, and a super subtle kick of heat from the cayenne. I can’t tolerate a lot of heat (ironic given my blog name) but didn’t find these too spicy. Feel free to adjust the spices listed in the recipe as you like. Please note that older spices will carry less flavor than fresh spices.

How to Store Mexican Hot Chocolate Brownies:

Can You Freeze Mexican Hot Chocolate Brownies?

We haven’t tried freezing these brownies once fully assembled, but untopped brownies freeze great! Freeze the whole slab or individual slices by wrapping in plastic wrap and storing inside a zip-top bag or an airtight container. Freeze for up to three months. Thaw overnight in the fridge or for about 30 minutes at room temperature before topping and serving.

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Mexican Hot Chocolate Brownies

Mexican Hot Chocolate Brownies infuse rich, fudgy brownies with the warming flavors of Mexican hot chocolate. Chocolate, cinnamon, and a subtle hint of cayenne are balanced by a silky chocolate ganache and toasty marshmallow topping.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Inactive Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 9 large or 16 smaller brownies

Author Rae Jeffrey

Ingredients

For the brownies:

• 5 tablespoons (71 grams) unsalted butter
• 4 ounces (113 grams) dark chocolate, chopped
• 1 ¼ cup (250 grams) granulated sugar
• ⅓ cup (70 grams) canola oil
• 2 large eggs + 1 egg yolk, cold
• 1 teaspoon vanilla extract
• ¾ cup (95 grams) all-purpose flour
• ¼ cup (25 grams) natural cocoa powder
• ⅛ teaspoon baking soda
• 1 tablespoon (8 grams) cornstarch
• 2 teaspoons cinnamon*
• ¼ teaspoon fine sea salt
• ¼-½ teaspoon cayenne pepper* (adjust depending on your heat preference – you may add even more if you like it spicy)
• 1 cup (170 grams) semisweet chocolate chips

For the topping:

• 1 cup (170 grams) semisweet chocolate chips
• ½ cup (119 grams) heavy whipping cream
• ⅛ teaspoon cinnamon
• Pinch of fine sea salt
• About 2.5 oz (71 grams) mini marshmallows

Instructions

Make the brownies:

• Preheat the oven to 350°F. Line an 8×8-inch metal pan with foil or parchment paper and spray with nonstick cooking spray.
• In a large heat-proof bowl, add the butter, chopped chocolate, and sugar. Microwave for 30 seconds at a time, stirring in between, until melted. Let cool until slightly warm (~85°F), about 15 minutes.
• Whisk in the oil, eggs, egg yolk, and vanilla extract.
• In a separate medium bowl, whisk together the flour, cocoa, baking soda, cornstarch, cinnamon, salt, and cayenne until evenly combined, then stir the dry mix into the chocolate mixture until just combined.
• Fold in the chocolate chips. Spread the brownie batter evenly into the prepared pan.
• Bake for 35 minutes, or until a toothpick inserted into the center yields moist crumbs. Do not overbake.
• Let cool in the pan completely, about 1 hour.

Make the topping:

• Once brownies have cooled, preheat your oven to the broil setting.
• Place chocolate chips in a medium heat-proof bowl. Set aside.
• In a small saucepan, bring the heavy cream just to a boil over medium-high heat. Pour the cream over the chocolate and let sit for 5-8 minutes, or until the chocolate has softened.
• Stir the cream and chocolate together until the chocolate is fully melted and evenly mixed, adding cinnamon and salt to taste.
• Allow the ganache to cool and firm up slightly, then place 2 tablespoons (30 grams) in a piping bag fitted with a small round tip or a small cut at the tip of the bag and set aside. Carefully pour the remaining ganache on the top of the brownies. Spread evenly across the brownies, then gently push the marshmallows into the ganache to cover the surface.**
• Using the broil setting, place the pan back in the oven for about 90 seconds, or until the marshmallows are toasted to your preference (can also use a kitchen torch). Place brownies in the fridge to chill for about 30 minutes (with hot pad underneath).
• Once ganache has set, use the piping bag to drizzle stripes of ganache across the brownies. Allow ganache to set before slicing. Store leftovers in the fridge in an airtight container for up to 3 days.

Video

Notes

*The age of your spices matters here! Old cinnamon and particularly cayenne pepper will be unnoticeable in this recipe as written.

**If you prefer a softer marshmallow texture, skip to piping ganache step.

Photos by Joanie Simon.

The post Mexican Hot Chocolate Brownies appeared first on Handle the Heat.

Everyone brings Christmas cookies to a potluck or holiday party. Not that there’s anything wrong with that! After all, I have a whole cookbook dedicated to cookies (with an entire chapter based on holidays!).

But it’s also fun to make a dessert that no one else will bring. Personally, I love brownies just as much as cookies… especially when they’re this cute!!

This recipe takes my crazy-popular Best Ever Chewy Brownie recipe and cuts the brownies into cute festive shapes. Decorate with my Best Buttercream Frosting recipe, and you have an instant holiday classic.

Take these cuties to your holiday parties and add them to your cookie plates or boxes, as a great cookie alternative for gifting.

These brownies are also perfect to cut out ahead of time and have a Frost Your Own Brownie dessert table, with prepared piping bags of buttercream and bowls of sprinkles! So fun, and a big hit with the kids.

I bet Santa will love a couple of these with a glass of milk on Christmas Eve, too

Sprinkle of Science

How to Make Christmas Brownies

The Best Brownie Recipe

My Best Ever Chewy Brownie recipe is one of my most popular recipes ever – and for good reason! It’s a super duper easy recipe and made with ingredients you may already have in your pantry. Be sure to read through the Sprinkle of Science box above the recipe in that post for tons of tips. I included info about the science of baking brownies for the most perfectly chewy, rich, chocolaty brownies your friends and family will ever taste.

The Best Buttercream Frosting Recipe

My Best Ever Buttercream Frosting recipe is super easy to make, comes together quickly, and is perfectly creamy. You can color it any way you like, and it pipes like a dream. Feel free to also add any extracts or flavorings you’d like – there are even some listed on the recipe page (right above the recipe card) in case you need some inspiration.

Can I Reduce the Sugar in These Brownies?

No. These Christmas Brownies balance sweetness with the bitterness of cocoa. The sweetness actually mellows as the brownies cool and set over time. While sugar does sweeten, it also affects the texture and is essential to creating ultra-moist and rich brownies. If you reduce the sugar, your brownies will become more dry and cakey. Learn more about sugar’s many roles in baking brownies here.

If you’re worried about the brownies being too sweet, simply use a dark or bittersweet chocolate chip inside the brownies, to level out the sweetness. 

Do I Have to Pipe the Frosting?

If you’re not confident in your piping skills (though this is a perfect time to practice!), then feel free to use an offset spatula and simply spread the frosting generously on top of each holiday brownie shape before decorating with sprinkles, mini M&Ms, or whatever you desire.

How to Store Christmas Tree Brownies

The brownies taste best the day they are baked and decorated but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. Please note that the edges of the brownies, once cut, will dry out quickly if not stored inside an airtight container.

Can You Freeze Christmas Brownies?

Brownies freeze beautifully! For best results, freeze unfrosted brownies (either as a whole slab or as pre-cut shapes). Simply wrap the whole slab or brownie shapes in plastic wrap and place in an airtight container for up to a month. Thaw overnight in the fridge or for a couple of hours at room temperature before decorating and serving.

More Festive Holiday Recipes:

• Soft and Chewy Sugar Cookies
• Loaded Peanut Butter Christmas Cookie Bars
• Christmas Funfetti Sheet Cake
• Christmas M&Ms Cookies
• Easy Cut Out Sugar Cookies with Icing
• Christmas Lofthouse Cookies
• Crispy Gingersnap Cookies

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Christmas Brownies

These festive Christmas Brownies are super cute, easy to make, and totally customizable, making them a hit at any holiday party!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Chill time: 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 10 to 15 brownies, depending on the size of your cookie cutter

Author Tessa Arias

Ingredients

• 1 double batch Best Ever Chewy Brownies
• 1 batch Best Buttercream Frosting
• Gel food coloring
• Sprinkles, mini M&Ms, mini chocolate chips, or any other edible decorations you like

Instructions

Make the Brownies:

• Make a double batch of my Best Chewy Brownies. Simply double all ingredients and bake in a 9 by 13-inch metal baking pan lined with parchment paper or aluminum foil. Add 3-5 minutes to the recommended bake time. Allow to cool completely. If time allows, chill the brownies for at least a couple of hours or overnight.

Make the Buttercream:

• Make a batch of my Best Ever Buttercream Frosting. Separate the buttercream into bowls and add gel food coloring to make as many colors as you wish – or keep things simple and color the whole batch green. Place buttercream in disposable piping bags fitted with any piping tips you like.

Cut Out the Brownies:

• Remove the whole slab of cooled brownies from the baking tin, leaving the parchment paper or foil on the bottom. Using a tall metal cookie cutter, stamp out shapes as closely together as possible. Using an offset spatula or paring knife, gently wedge underneath the brownie piece to release it from the parchment paper or foil and remove it neatly from the brownie slab. Gently use your fingers to carefully press the brownie piece out of the cookie cutter (this is easier if the brownies are cold).

Decorate the Christmas Brownies:

• Frost each brownie shape as desired, adding festive sprinkles, mini M&Ms, or any other edible decorations you like. The buttercream will begin to dry as it sits, so decorate the cookies as they’re piped so your toppings stick. Serve, or keep inside an airtight container to prevent the edges from drying out.

Video

Notes

How to Store Christmas Tree Brownies?
Brownies taste best the day they are baked and decorated but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. Please note that the edges of the brownies, once cut, will dry out quickly if not stored inside an airtight container.

Can You Freeze Christmas Brownies?
For best results, freeze unfrosted brownies (either as a whole slab or as pre-cut shapes). Simply wrap the whole slab or brownie shapes in plastic wrap and place in a freezer bag or airtight container for up to a month. Thaw overnight in the fridge or for a couple of hours at room temperature before decorating and serving.

Photos by Joanie Simon.

The post Christmas Brownies appeared first on Handle the Heat.

I had suspicions about what the differences would be, but wanted to know for sure. Mostly I wanted to taste test the differences. So I took to the kitchen, armed with my crazy-popular Chewy Brownie Recipe and two sets of ingredients.

The first set of ingredients were the cheapest ingredients I could find at the local grocery store. The second set of ingredients were the most expensive ingredients I could find.

We previously performed the same experiment in my Cheap vs. Expensive Ingredients in Chocolate Chip Cookies here.

Disclaimer: We recognize the words ‘cheap’ and ‘expensive’ are relative and mean something different to everyone. Just being able to bake brownies is a privilege in itself – a privilege that none of us at HTH take for granted. We certainly aren’t trying to exclude anyone baking on a budget with this post – instead, we’re aiming to see if expensive really is worthwhile!

Cheap vs. Expensive Ingredients in Brownies: Which is Better?

Before we start to experiment with these ingredients, here are the predictions I made in advance before baking.

The Cocoa Powder

In most brownie recipes, either Dutch-process or natural cocoa powder can be used since they typically contain little to no leavening (learn about cocoa powder differences here).

So the fat content in cocoa powder becomes the key point of consideration in brownie baking:

• Most grocery store brands contain 10% fat
• Premium cocoas contain 22-24% fat!
• Cocoa is a starchy drying ingredient, so that extra fat reduces crumbly textures in favor of moist and fudgy ones as well as intensifying the chocolate flavor.
• Read more about fat in cocoa powders, and my recommended brands, in my full article here.

Prediction: I believe this will be the biggest factor in the Cheap vs. Expensive Ingredients experiment.

The Butter

I personally find that I don’t get the most *consistent* results using store-brand butter (hello Buttergate, 2020), so in my day-to-day baking and recipe testing, I always use my favorite butter, Challenge Unsalted Butter. It’s widely available here in Arizona and Walmart carries it nationwide.

• The main difference between unsalted butter products: butterfat content (sensing a theme here?)
• American-style butters = about 80% butterfat
• European-style butter = 82% and up (such as Kerrygold)
• This difference in water content and fat content can change the results of your baking. They are not always interchangeable, such as in my Homemade Toffee Bit Recipe.

Prediction: This could go either way in impacting our brownies. I suspect butter differences impact recipes like pastry, pie, and scones more than brownies.

The Vanilla

While you’ll usually see most food bloggers insisting that high-quality vanilla extract is the only vanilla you should ever use, I don’t believe that’s always the case.

• High-quality vanilla extract is important when it’s the star ingredient (like in my Homemade Vanilla Ice Cream, for example)
• In brownies, chocolate will outshine the vanilla so it’s usually not worth the splurge.

Prediction: I believe this will have little to no effect in our Cheap vs. Expensive Ingredients experiment.

The Flour

I use bleached Gold Medal Flour for all my recipe testing. It’s widely available, economical, and consistent.

• For this experiment, the cheapest flour was the Safeway store brand which was bleached. The most expensive was Bob’s Red Mill, which was unbleached.
• Bleaching weakens the proteins and prohibits gluten formation, often resulting in a more tender texture. Bleached flours in general soak up more water and produce thicker batters.

Prediction: There’s so little flour in my brownie recipe to maintain a fudgy chewy texture so I don’t think this will greatly impact our Cheap vs. Expensive Ingredients experiment. I’m curious to see if the ‘cheap’ batch made with bleached flour will yield a thicker batter.

The Chocolate Chips

High-quality chocolate is always going to outshine low-quality chocolate in a noticeable way.

• In brownies, chocolate choice is a matter of personal preference and the intensity of chocolate flavor you want.
• I find many lower-priced brands to be overly sweet and have an artificial aftertaste.
• I prefer Ghirardelli chocolate chips which are found at most grocery stores. But when I want something really special, I’ll splurge on Guittard or Valrhona.

Prediction: I believe this will have a big impact on our Cheap vs. Expensive Ingredients experiment. The most expensive chocolate chips at the store were Guittard and they make very large chips, so this will certainly impact the overall mouthfeel.

The Sugar, Oil, Eggs, Cornstarch, Salt, and Leavening Agents

In my experience, the brand of these pantry staples won’t make as big of a difference, if any. Here are some tips for these ingredients:

• Make sure your sugar isn’t overly coarse. I actually find some organic sugar products have much coarser granules so I usually opt for C&H Sugar or the store brand. Finer sugar granules help that shiny brownie crust to form.
• Never use oil with an off smell. Neutral oils (such as vegetable, canola, or avocado) can typically be used interchangeably. These oils can go rancid easily, which luckily can be sniffed out before using. That rancid taste and smell will ruin your entire bake.
• Use large eggs, about 56 grams in shell. White and brown eggshells reflect no quality difference and can be used interchangeably, but sizes can vary, especially for pasture-raised and farmer’s market eggs. Weigh the egg if you’re not sure to retain the correct brownie batter ratios.
• I prefer to use fine sea salt in all my baking, but table salt is fine too. Check out my article on all things Salt in Baking here.
• Make sure your leavening agents are not expired. Leavener isn’t as imperative in brownies compared to most baked goods, as there’s just a tiny bit in my Chewy Brownies to help lift them slightly. However, baking powder and baking soda can lose their effectiveness before the expiration date on the container – learn how to test for freshness here.

Prediction: I believe these ingredients will have little effect on the outcomes of our brownie experiments.

Cheap vs Expensive Ingredients in Brownies Experiment

Both batches used in the experiment shown here were made using the same Brownie Recipe, baked in the same USA Pan 8×8-inch pan, and baked for the same amount of time at the same temperature. In fact, we baked them in the same exact oven simultaneously to control for as many variables as possible. The only differences were the ingredients used, as outlined below.

Ingredients Used For the “Cheap” Brownies

Ingredients Used For the “Expensive” Brownies

Brownie Experiment Appearance Results

Cheap: The batter was lighter in color with a more ‘gritty’ appearance. The crust on top was dull. These brownies were taller and more even.
Expensive: The batter was darker in color and significantly more smooth in appearance. The crust on top was insanely shiny. These brownies were shorter with a slightly sunken center, almost as if there was too much richness to hold onto the structure!

Brownie Experiment Taste Results

Cheap: More muted chocolate flavor, similar to box mix brownies.
Expensive: Richer and smoother chocolate flavor that made the brownies taste less sweet, even though they had the same amount of sugar!

Brownie Experiment Texture Results

Cheap: Drier, more crumbly, a little more starchy, with crispier edges.
Expensive: More moist, fudgy, and rich texture.

Final Verdict: Brownie Ingredients

Out of over seven taste testers (two being kids!), most of us preferred the more expensive brownies. However, BOTH were delicious. Yet both Joe and I found ourselves wanting seconds of the more expensive brownies.

The higher-quality chocolate chips were immediately noticeable and enjoyed by all. The texture of these brownies was fudgier and chewier, with a richer flavor – all of which I attribute to the high-quality, high-fat cocoa powder.

Where you should splurge vs. where you can save will depend on the recipe, but when making brownies:

• Splurge on the cocoa powder and chocolate, where it matters most
• Save with the rest

I hope you enjoyed my Cheap vs Expensive Ingredients in Brownies experiment here, and if you haven’t tried them before, give my Chewy Brownie Recipe a try – they’re super quick and easy! They’re my most popular brownie recipe for a reason.

Other Science of Baking Articles:

• Ingredients I NEVER Use In Baking
• Glass vs Metal Baking Pans
• Butter vs. Oil in Baking
• Everything You Need to Know About Sugar in Baking

Brownie Recipes You’ll Love:

• Chewy Brownies
• Peanut Butter-Stuffed Brownies
• Brown Butter Brownies
• Ultimate Fudgy Brownies
• Copycat Cosmic Brownies
• Raspberry Brownies

Photos by Joanie Simon.

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The wrong pan may result in loaves that sink, brownies that never cook through the center, or burned edges. Investing in the right equipment will definitely pay off in the long run.

One of the first questions I ask when someone writes to me about a problem with a loaf or brownie question in particular is, “What kind of pan did you use?”

Materials matter, so let’s get into it!

Glass vs. Metal Baking Pans

There are many different kinds of materials that cookware and bakeware can be made from. So which is the right choice? What are the pros and cons?

Heat Conductivity in Glass vs. Metal Pans

Let’s talk about the basic concept of heat transfer. Every material of cookware and bakeware will conduct heat differently. For example, copper conducts heat more effectively than stainless steel, which is why some of the best pots and pans have a copper core that’s encased in stainless steel because the latter is easier to clean and is more durable. You get the best of both worlds in that example!

Glass, as well as ceramic, will conduct heat more slowly than metals like copper or even aluminum.

Let’s look at metal specifically. Most metal bakeware is made from aluminum. Dark-coated aluminum pans will transfer heat more aggressively than light and shiny aluminum pans.

Practicality, Care & Storage

Glass is heavier and more breakable than aluminum, making it more difficult to wash, store, and care for. That’s why in professional kitchens you’ll almost never see glass bakeware.

Is a Glass or Metal Pan Better for Baking?

Since aluminum baking pans conduct heat more quickly and are easier to wash, store, and care for, I prefer them for baking in most circumstances.

In fact, using glass or even ceramic baking pans for certain recipes, such as brownies or banana bread, may create adverse results! This is because they take LONGER to conduct heat. Often times the edges become overcooked before the heat has transferred enough to cook through the center.

If you’ve ever baked brownies or banana bread that turn out raw, underbaked, gummy, or sunken in the center, it may be due to a glass pan.

Oppositely, if you’ve ever baked cookies that burnt on the bottom or a lemon loaf that got too crispy on the edges, it could be due to using a dark nonstick aluminum pan. Dark metal pans heat too aggressively and make it easy to overbake or even burn.

Brownie Baking Experiments: Metal vs. Glass Pan

We baked up two identical batches of Chewy Brownies, one in a light-colored metal pan and one in a glass pan, and baked them at the same oven temperature for the same amount of time to compare the results.

• The brownies baked in a metal pan were perfectly cooked through after 30 minutes. They were also taller, thicker, and had a perfectly chewy, slightly fudgy texture.
• The brownies baked in a glass pan were very underdone in the center after 30 minutes. The edges of the corner brownies were also rounded instead of the perfectly beautiful square slices of the metal pan brownies. These brownies were shorter, far too gooey, and actually sunk in the center quite a bit.

Check out our Brownie Glass vs. Metal Pan reel, and so many more Science of Baking experiments and HTH recipes, over on my Instagram page!

Blondie Baking Experiments: Metal vs. Glass Pan

We baked two batches of Blondies, identical in every way except the pan. One batch was baked in a light-colored metal pan, and the other was baked in a glass pan. Both batches were baked at the same oven temperature for the same amount of time to compare the results. Although not as stark as the differences in our brownie testing, there were still some notable differences between the two batches.

• The blondies baked in the light-colored metal pan were perfectly gooey but set after 28 minutes in the oven. They were also slightly taller and thicker.
• The blondies baked in the glass pan were definitely gooier, less set, and much less sturdy after 28 minutes in the oven. They also sunk in the center a little. They could have used 5 more minutes in the oven, but by that point, the edges would have overbaked and dried out.

Check out our Blondie Glass vs. Metal Pan reel, as well as tons more Science of Baking experiments and recipes, over on the HTH Instagram page!

Community Experiments: Metal vs. Glass Pan

Look what Shea from the HTH community discovered in her own experiment! She used a metal pan and a glass pan with the exact same brownie batter, baked for the same amount of time. She noted that the glass pan didn’t cook all the way through like the metal pan did, they didn’t rise in the middle, and the texture was very packy. The edges also crumbled when she cut them. Compared to the metal pan brownies, which were even and fudgy with a chewy edge that did not crumble when cut:

What Should I Bake In a Glass Baking Pan?

I honestly very rarely bake in a glass pan at this point. The only time I may opt for a glass baking dish is occasionally when it comes to baking pies and pie crusts. The glass makes it helpful to see just how golden brown your pie crust is getting. Always be sure to use glass pie dishes made from shatter-proof glass if you like to freeze your pie ahead, like this glass pie plate.

Some acidic bakes (like Peach Cobbler or Blueberry Cobbler Recipe) and lasagna or casserole (containing tomatoes, citrus, or other acidic fruit) may bake best in a glass dish, to prevent the metal from reacting to the acidic ingredients.

If all you have is a glass pan, below are adjustments you may need to make to get the best results.

How Much Longer Does it Take to Bake in a Glass Pan? Is There a Difference in Baking Time Between Glass and Metal Pans?

Unless you know the recipe author used a glass pan to test the recipe, generally you’ll need to drop the baking temperature and increase the baking time. For most recipes:

• Drop the temperature by 25°F
• Increase the bake time anywhere from 5 to 15 minutes, depending on the volume of batter.

What Should I Bake In a Metal Baking Pan?

I use metal pans whenever I bake brownies, cookie bars, blondies, quick breads, and sheet cakes. Here are my recommendations:

• Square or rectangle pans: I like this 8 by 8-inch baking pan or this 9 by 13-inch pan.
  Loaf pans: I like this 8 ½ by 4 ½ -inch loaf pan and this 9 by 5-inch loaf pan.
• All the pans above are nonstick, but they’re light-colored aluminum so they won’t bake too aggressively, unlike dark nonstick coatings.
• Typically I also like Fat Daddio’s anodized aluminum pans, but their square, rectangle, and loaf pans have rounded edges, which I don’t like. It’s more difficult to release baked foods from rounded edges, and the presentation of the final baked good isn’t as clean. That’s why I stick with Fat Daddio’s for cake pans.

Can I Substitute a Metal Pan for a Glass Pan?

Yes! If the recipe you’re following originally calls for a glass pan, just know you may need to shave 5 to 10 minutes off the baking time.

Not Sure How to Tell if Your Baked Good is Done Baking?

For banana bread and many other quick breads and loaves, use an instant-read thermometer inserted into the center to tell if it’s done baking. It should register at least 200°F. This doesn’t work as well with brownies, unfortunately, because they’re much thinner in depth and different recipes should be baked to different internal temperatures depending on the desired final texture.

Recipes You’ll Love:

• Chewy Brownies
• Blondies 
• Ultimate Fudgy Brownies
• Lemon Loaf Pound Cake
• Banana Bread
• Best Chocolate Cake

More Science of Baking Tips & Articles:

• Best Baking Pans
• Butter vs. Oil in Baking
• How to Cream Butter & Sugar
• What is Buttermilk?
• Everything You Need to Know About Sugar in Baking

The post Glass vs. Metal Baking Pans appeared first on Handle the Heat.

Real, decadent, and satisfying chocolate, without all the crazy artificial ingredients.

When I was a kid in elementary school, anytime I’d bring a sack lunch it was basically the same exact thing every time. I always ate a peanut butter sandwich, I didn’t even like jelly necessarily. There’d usually be some other element in my lunch bag – but I’d ALWAYS request my mom add in a Little Debbie brownie as my special treat.

Before Cosmic Brownies came into existence, it was just the Little Debbie brownies with the nuts on top. I would always pick off all the nuts. In my child mind, nuts shouldn’t be part of any dessert. Gross.

So you can imagine my excitement when I spotted Cosmic Brownies on the shelf at the store. Candy > Nuts any day! I freakin’ loved those Cosmic Brownies. Never did I think I’d grow up to make a copycat cosmic brownie, ha!

I knew I had to make my own version from scratch. I got started making the most fudgy, chewy brownies I could, using everything I learned from my Ultimate Brownie Guide.

These little brownies are ultra-rich and fudgy, almost like candy. I got as close to the texture of the store-bought kind as I possibly could. I hope you love them as much as I do!

Sprinkle of Science

How to Make Copycat Cosmic Brownies

What are Cosmic Brownies?

Cosmic Brownies, created by snack company Little Debbie, basically summarize a childhood in the 1990s in each bite. They are chewy with a rich, fudgy frosting that’s dotted with rainbow crunch sprinkles. They come individually wrapped and are super sweet and quite artificial tasting. In creating my copycat version, I opted for a fudgy chocolate ganache topping that delivers a much better burst of chocolate flavor. The store-bought version was one of my favorite childhood treats, so I’ve created a homemade version that’s more suited for an adult palette. No weird chemicals or artificial flavors in these homemade Cosmic Brownies!

Check out the side-by-side below – my homemade version is on the left and the store-bought is on the right:

Where to Find Rainbow Candy-Coated Chocolate Chips?

I used to use Wilton Rainbow Crunch for topping Cosmic Brownies (as seen in the pictures here), but those are increasingly difficult to find. This Baker’s Choice version is available on Amazon, but feel free to use rainbow sprinkles, mini M&Ms, or whatever you like to top these brownies.

Butter vs. Oil in Brownies: Which is Better?

I recently experimented with Butter vs. Oil in brownies to see how the type of fat used affects the final result. The brownies made with butter were fudgier and softer than the oil brownies. There were also shocking differences in the crusts of the two brownie batches! You’ll find these Cosmic Brownies call for all butter to provide the best flavor and melt-in-your-mouth texture.

Check out my Butter vs. Oil in Baking article for a full breakdown on each of these fats and how they affect tenderness, flavor, and texture in baked goods (and not just brownies).

Do I Have to Use Cornstarch + Corn Syrup?

There is a small amount of both cornstarch and corn syrup in this recipe to help make the brownies super chewy and fudgy. Feel free to omit the corn syrup or use golden syrup if you prefer, but note that your brownies just won’t quite have that same Cosmic texture. Don’t skip the cornstarch – learn why cornstarch is important in brownie recipes here.

Extra Egg Yolk = Fudgy & Chewy!

You’ll notice in most of my brownie recipes I add an extra egg yolk. This adds fat and protein which translates to rich, fudgy, and chewy brownies.

How to Avoid Dry, Crumbly Cosmic Brownies

To get moist, fudgy, and chewy Cosmic Brownies, you want to be extra careful to measure your dry ingredients properly. It’s super easy to accidentally add too much flour and cocoa powder – unless you use a digital kitchen scale to ensure 100% accuracy. If you don’t have a scale, use the spoon and level method for both the flour and cocoa powder to ensure accuracy, and avoid dry, hard, cakey, or crumbly brownies. You can learn more about how to measure ingredients properly here.

The Best Brownie Baking Pan

• I highly recommend using a light-colored metal baking pan. This is my favorite baking pan for brownies, blondies, cheesecake bars, cookie bars, and more.
• Avoid using dark-colored metal pans; the darker the color, the more likely you are to burn the edges or have dry edges.
• Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become dense and gummy. Learn more in my Glass vs. Metal Baking Pans article.

How to Cut Cosmic Brownies Perfectly

If you want to get perfectly clean, neat, and even brownie slices, check out my How to Cut Brownies Cleanly in 5 Steps article. Don’t worry – even if you don’t follow all these tips, your brownies will taste just as delicious.

How to Store Cosmic Brownies

Frosted, sliced Cosmic Brownies can be stored in an airtight container for 3 days at room temperature or for 1 week in the fridge. Cosmic Brownies are best served chilled, for maximum fudginess.

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Cosmic Brownies

This copycat recipe for Cosmic Brownies is ultra-rich, fudgy, and chewy just like the kind you buy at the store but oh so much better, with no preservatives!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 brownies

Author Tessa Arias

Ingredients

For the brownies:

• 10 tablespoons (142 grams) unsalted butter
• 1 cup (200 grams) granulated sugar
• 1/3 cup (67 grams) packed light brown sugar
• 3/4 cup plus 2 tablespoons (88 grams) unsweetened cocoa powder, sifted
• 1/2 teaspoon vanilla extract
• 2 large eggs plus 1 egg yolk
• 1 tablespoon corn syrup
• 2/3 cup (85 grams) all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

For the frosting:

• 1/2 cup heavy cream
• 1 1/2 cups (255 grams) semisweet chocolate chips
• Rainbow Candy-Coated Chocolate Chips, or mini M&M’s, sprinkles, or other candy, for topping

Instructions

Make the brownies:

• Preheat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment or foil and spray with cooking spray.
• In a large microwave-safe bowl, melt the butter for about 90 seconds on high power. Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs, egg yolk, and corn syrup. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Batter will be thick. Pour into the prepared pan and bake for 25 minutes. Let cool completely in the pan.

Make the frosting:

• Place the cream in a small microwave-safe bowl and microwave on high for 1 minute. Add in the chocolate chips. Let stand for 3 minutes before stirring until smooth. Pour over the cooled brownies and smooth evenly. Sprinkle with the Rainbow Candy-Coated Chocolate Chips. Refrigerate for 1 to 2 hours, or until the frosting is set, before cutting.
• Brownies can be stored in an airtight container for 3 days at room temperature and for 1 week in the fridge. Brownies are best served chilled.

Video

Notes

Where to Find Rainbow Candy-Coated Chocolate Chips? 

I used to use Wilton Rainbow Crunch for topping Cosmic Brownies, but those are increasingly difficult to find. This Baker’s Choice version is available on Amazon, but feel free to use rainbow sprinkles, mini M&Ms, or whatever you like to top these brownies. 

This recipe was originally published in 2014 and has been updated with recipe improvements and new photos. Photos by Ashley McLaughlin.

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