Brownie Batter
Learn how to freeze brownie batter effectively to enjoy fresh brownies anytime, complete with tips on thawing and ensuring quality.
Ingredients
Brownie Batter Ingredients
- 1 cup Flour Gives structure to brownies
- 1 cup Sugar Adds sweetness
- 1/2 cup Cocoa powder Provides chocolate flavor
- 2 large Eggs Helps bind the batter
- 1/2 cup Fat (butter or oil) Makes brownies fudgy
Instructions
Preparation
- Mix the brownie batter by combining flour, sugar, cocoa powder, eggs, and fat in a bowl.
- Ensure the ingredients are mixed evenly without overworking the batter.
Freezing
- Transfer the batter to airtight, freezer-safe containers or resealable bags.
- Leave some space in the containers for the batter to expand while freezing.
- Press plastic wrap onto the surface of the batter before sealing to prevent ice crystals.
Thawing
- Thaw the frozen batter in the refrigerator overnight (8-12 hours) for best results.
- Alternatively, use cold water for a quicker thaw, changing the water every 30 minutes.
- Do not thaw at room temperature to avoid bacterial growth.
Baking
- When ready to bake, preheat your oven and pour the frozen batter into a prepared baking pan.
- Increase baking time by 5-10 minutes and lower the oven temperature by about 25°F (14°C).
Notes
Use frozen brownie batter within 2-3 months for optimal taste. Avoid adding leavening agents if planning to freeze.