Hey everyone! Today’s quick video is for all you boxed brownie mix enthusiasts. Recently, Duncan Hines changed their recipe, causing quite a stir. One of my viewers pointed this out, and I dove right in to investigate the changes. Let's break down what happened and how to fix your brownies.
What Changed in the Duncan Hines Brownie Recipe?
- Recipe Modifications: Duncan Hines has altered their add-in instructions and recommended a lower bake temperature.
- Common Complaints: Reading through the comments on the Duncan Hines website for the Dark Chocolate Fudge box, many users report that the brownies are now dry and tasteless. They are lighter in color, denser, and very crumbly.
Here’s a quote from a disappointed baker: "I've been making these for more than a decade, but suddenly they're not turning out the same. They’re very dry. The batter texture is thicker and lighter in color than before. I turned down the temperature to 325°F, but they're still dry. I can't afford to damage my reputation."
Oil Content: Oddly, Duncan Hines increased the oil recommendation from 1/3 cup to 1/2 cup, which you’d think would make them moister. Yet, they are still turning out dry and crumbly.
Chewy Fudge Box Variety: Users of the Chewy Fudge box variety are also unhappy, with one commenting: "What happened? I followed the directions, and my brownies were a complete nightmare. They were an oily mess and inedible."
Ingredient Changes: Notably, the ingredient carrageenan, a natural additive from seaweed used to thicken and emulsify, has been removed from the new recipe.
My Proven Fix for Perfect Brownies
If you’re not vegan and looking to correct this major fail by Duncan Hines, keep reading. Here’s my tried-and-true method:
Ingredients:
- Dark Chocolate Fudge Brownie Mix
- 1/2 cup of flour (for a cakey texture, use 3/4 cup)
- 1/4 teaspoon of baking powder
- 2 teaspoons of egg replacer (I use Bob's Red Mill)
- 2 tablespoons of cocoa powder (to balance the additional flour)
Instructions:
- Preheat your oven to 350°F (not 325°F as recommended by Duncan Hines).
- Mix the dry ingredients: Add the flour, baking powder, egg replacer, and cocoa powder to the brownie mix.
- Adjust the liquid ingredients: Instead of the box instructions, add 1/3 cup of oil and 1/2 cup of water.
- Bake: Use an 8x8 inch pan for thicker brownies and bake for about 25 minutes.
By following these steps, you’ll get perfect, moist brownies every time, with no need for eggs.
Conclusion
My original Box Brownie Hack still works flawlessly. Ignore the new Duncan Hines instructions and use my method for the best results. Whether you're vegan or not, these tweaks will save your brownies from disaster.
Thanks to Lindsay for highlighting this issue! For more amazing vegan recipes, visit Gretchen's Vegan Bakery. Happy vegan baking, and see you next time!
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