The Best Recipe for yummy Sugar Free Brownie Cookies (2024)

FAQs

Which sugar is better for brownies? ›

Brown sugar also adds more moisture than white sugar, which can be a good thing depending on what you want in a brownie (fudgier brownies use more moisture). Just bear in mind that even with brownies, it's still possible to have too much moisture and they won't set. You may need to add some extra flour to compensate.

Salt enhances the sweetness in your brownies. You might think that adding salt would make brownies, or any chocolate, salter, but it actually brings out the sweet quality in these types of desserts.

Add a teaspoon of instant coffee or espresso powder. Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand. Scoop in a palmful of dried or frozen fruit. Add an extra splash of the top-shelf vanilla extract, or a dab of vanilla paste, or a dash of vanilla powder, to the batter.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

I found discovered that you get the best results when you use a combination of light brown sugar and dark brown sugar (in a 1:2 ratio, as it happens) so that's what you'll use in this recipe, and I just know you're going to love it.

Getting the perfect crust for you means choosing a recipe with just the right proportions of granulated and brown sugars. More brown sugar leads to dense brownies with incredible depth of flavor, but the additional moisture can cause their upper crust to be more solid than delicate as a result.

If you want to get a little more creative with your brownie mix hacks, add an extra egg to the batter. The extra protein will help thicken up the batter and make it fluffier, creating a more decadent, fudgy texture. You can also add the yolk by itself in addition to the 2 eggs a box brownie mix typically calls for.

As compared to those made with just chocolate or a combination of the two, cocoa brownies are reliably superior in terms of texture and flavor.

All the mix-ins

Experiment with pretzels, candy, or even potato chips (trust me, the salty crunch really is so good here) to add an extra boost of flavor and a crunchy texture. For a really fun addition that adds a ton of color, stir some strawberries or blueberries into the batter.

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.

Is it better to use milk or water in brownie mix? ›

Use Milk Instead of Water

We've encountered mixes in which water is the only liquid. Replace it with a richer, more flavorful liquid, such as milk, buttermilk or coconut milk. The extra fat from the milk will turn a normal box of brownies into a moist and gooey treat.

Using airtight wrappings (including using plastic wrap right against the brownies) is key to keeping your brownies fresh, whether you're keeping them at room temperature for short-term storage, or planning to freeze them so you can have a fresh brownie ready whenever you need it.

Most brownie recipes call for some kind of oil — usually vegetable oil or canola oil. This oil acts as the primary fat in brownie batter, giving it that delicious, fudgy texture we all know and love.

Most boxed mixes call for vegetable oil, which gives brownies a lighter texture and more neutral flavor. To make them taste homemade, try substituting equal amounts of melted butter for the oil. This is my number one tip because the butter will add a richness both in flavor and texture.

However, as I knew from previous brownie experiments, combining the two can achieve the best of both worlds: chewiness from the oil and fudginess and flavor from the butter as seen in my popular Best Ever Chewy Brownie Recipe.

Granulated sugar: Derived from either sugarcane or sugar beets, this is the most commonly used sugar in baking, and for good reason. It's neutral in flavor and has medium-sized, uniform crystals that are small enough to dissolve into batters and large enough to create air pockets when creamed with butter.

A combination of maple syrup and honey works best for muffins and cookies; typically swapping out even amounts to replace sugar in a recipe will work. Agave nectar is also okay, but it makes baked goods less tender and does have a noticeably different flavor.

Granulated sugar is dessert's chief sweetener and also its secret pinch-hitter. It's worth being specific: granulated sugar is nearly pure sucrose, and its unique powers have made it the standard for sweetening. It makes baked goods moist. It makes cakes and cookies tender.

Fruit sugars like date sugar and coconut sugar can be used in baked goods in lieu of granulated sugar and will give your baked goods a little of their signature flavor.