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Can I freeze brownie batter?

LibbyBoo's picture

Can I make brownie batter, pour it in a pan, and then freeze it?  Has anyone ever done this and had success/.

Gretchen's picture

(post #64456, reply #1 of 20)

I'd go ahead and bake it and then freeze. I know our "brownie queen", Adele, does this all the time.  But I don't really know the answer to the question asked.

Gretchen

Gretchen
casualcook's picture

(post #64456, reply #2 of 20)

I'd bake it, then freeze. It would work really well to freeze them whole, uncut, in the pan.

My favorite brownie recipe suggests cutting them, wrapping them individually and munching on them frozen as their customers' favorite treat.

LibbyBoo's picture

(post #64456, reply #3 of 20)

Alright.. thanks.   I guess I could do that.  I have to say I'm a bit disappointed that this may be my only option... I have no desire to bake, in one day, as many batches as I'd like to freeze.  I was hoping it would be sort of like cookie dough... pull out a few, toss 'em in the oven on a cold day and enjoy a gooey treat. 


Anyway, thanks.

Gretchen's picture

(post #64456, reply #4 of 20)

Well, you can give it a try but I don't see the big difference, particularly if you are fixing the big gooey treat just for you and family. It's going to take freezer space--and they will be just as good (maybe better) already baked.
Bake them in a larger pan?


Gretchen
Gretchen
LibbyBoo's picture

(post #64456, reply #5 of 20)

I guess the difference for me is that I wanted to make a HUGE batch of brownies, pour the batter into several pans, freeze them, and be done.  Pop out a pan here and there this winter and bake it.


Instead, I'll have to make the huge batch of brownies, pour the batter into several pans, wait around for several hours while baking and cooling each batch, then freeze them. 


The waiting around while baking several batches in one day was what I was hoping to avoid. 

Adele's picture

(post #64456, reply #6 of 20)

Here's a thought.  Make one batch, freeze it for a couple of days then take it out and bake it, see what happens. 


How are you going to do this?  Make a quadruple of one recipe?   I like having different recipes in the freezer (baked).  Always a surprise when you forget to label the bags.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

BoofyQ's picture

(post #64456, reply #7 of 20)

Why not pre-measure all the dry ingredients for each batch and store them... then all you need to do is add the wet ingredients, mix and bake? You can do that in the time it takes to reheat the oven.

(you can store dry mixes in ziplock bags, vacuum seal bags or screwtop jars)

Gretchen's picture

(post #64456, reply #8 of 20)

Oh, very good idea!!

Gretchen

Gretchen
LibbyBoo's picture

(post #64456, reply #9 of 20)

Indeed a very good idea.  I think I'll do that for sure and then just to experiment, I'll  also freeze one pan of batter and see how it bakes a few days later.

Gretchen's picture

(post #64456, reply #10 of 20)

Just to beat this horse one more time--how many pans did youwant to make at one time. AND (I peeked at your profile), how many people do you want to serve these gooey treats to at one time?  I do have a big <G> on my face!!

Gretchen

Gretchen
LibbyBoo's picture

(post #64456, reply #11 of 20)

I was hoping it wouldn't get to the point where I would have to admit how lazy I am. ;)


I would like to make as many pans at once that can fit in my freezer. 


The number of people I'll be serving the brownies to will change each time.  For instance, last week, I had 5 of my nieces and nephews over and we were playing a game and decided it would be fun to make steamers and brownies... unfortunately, none of us wanted to stop playing the game long enough to get everything out, make a mess, do the dishes, etc... so we didn't have brownies.


Then yesterday, just my hubby and I were watching a movie and I started craving brownies but I had just cleaned everything up from dinner the hour before and I didn't want to make a mess, so I did without. 


Sometimes I'm just chilling by myself and crave the gooey chocolate goodness and I go to make them and am out of eggs or whatever and I don't want to run to the store just for a snack for myself, so I do without. 


The number of people will never be the same. 


Then...      I saw a commercial the other day for brownies - I forget the brand - but they came frozen and you just popped them in the oven, and I thought, "Okay, I hate fake brownies and would never think of buying already frozen Duncan Hines or whatever they were, but the concept is great." 


I just want to be able to reach into my freezer, grab a pan of brownies and pop them in the oven and be done.  I"ll probably use foil loaf pans so I can bake small or large amounts (take out one pan per three people or whatever) depending on the crowd. 


So here I am, looking for a recipe or a method...


 

Gretchen's picture

(post #64456, reply #12 of 20)

Not much to lose. Do it and see how it works out. 


But you will have to thaw them. It seems to me pretty easy to bake 4 pans of brownies in one oven batch and freeze--IF I had room in my freezer for that!!


Gretchen



Edited 10/17/2007 7:13 am ET by Gretchen

Gretchen
whatscooking's picture

(post #64456, reply #13 of 20)

My favorite recipe for brownies requires that you pour half the batter into the baking pan, let it freeze until the surface is hard enough to spread a thin layer of seedless rasberry jam over the top, then you pour the rest of the brownie batter over the jam and bake.  Freezing the bottom layer doesn't affect the brownies.  It is however, difficult to get a 9x13 pan of liquid brownie batter into my freezer in a level position.  Yes, that is definitely the challenge with those brownies.

Whatever befalls the Earth, befalls the people of the Earth.
 Chief Seattle

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Adele's picture

(post #64456, reply #14 of 20)

Care to share the recipe?  I've done Todd English's toffee brownies, where you bake the bottom half.   Have never heard of freezing then baking, esp. with an unfrozen layer on top.  I would think that one part would be underdone while the other would be perfect.   I'm willing to test on my own. LOL   (as long as it's not the cakey brownies)

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

whatscooking's picture

(post #64456, reply #15 of 20)

Here you go, Adele.  The batter is only frozen for a few minutes (oh, and I guess you're supposed to thaw, oops I don't think I ever have).  I still have actual the clipping from BA in '94.  I love this recipe with or without the rasberry layer. Usually, if I do the rasberry, I skip the walnuts and vice versa :)


Edited to say, if you make them, let me know what you think.


Chocolate Rasberry Brownies


1 c (2 sticks) unsalted butter


5 oz Unsweetened chocolate, chopped


2 c Sugar


4 lg Eggs


2 t Vanilla extract


1 1/4 c Unbleached all purpose flour


1 t Baking powder


1/2 t Salt


1 c Chopped toasted walnuts (about 4 oz)


1/2 c Raspberry preserves


Butter 13x9x2-inch baking pan. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth. Remove from heat. Whisk in sugar, then eggs and vanilla. Mix flour, baking powder and salt in small bowl. Add to chocolate mixture and whisk to blend. Stir in nuts. Pour 2 C batter into pan. Freeze until firm, about 10 minutes. Preheat oven to 350'F. Spread preserves over brownie batter in pan. Spoon remaining batter over. Let stand 20 minutes at room temperature to thaw bottom layer.


Bake brownies until tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool. Cut brownies into squares. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Bon Appetit/August/ 94


 


 


Whatever befalls the Earth, befalls the people of the Earth.
 Chief Seattle


Edited 10/17/2007 12:13 pm by whatscooking

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Adele's picture

(post #64456, reply #16 of 20)

Thank you ma'am!  This will be done this weekend, as I've become woefully behind in my brownie making.   

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

avak123's picture

(post #64456, reply #17 of 20)

What do you think of Todd English's version? I have had them on my to try list forever. They look wonderful!

Adele's picture

(post #64456, reply #18 of 20)

I realy liked them and I think Wolvie has made them too.  I need to do a variety, Mom's coming on the 8th.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

avak123's picture

(post #64456, reply #19 of 20)

Thanks Adele. I will definitely try.


I need to do a variety, Mom's coming on the 8th.


Ahhh, I see your love affair with brownies is a genetic thing! ;-)

kerler50's picture

freezing brownie batter (post #64456, reply #20 of 20)

Not sure why you cannot freeze brownie batter.  I just bought frozen Duncan Hines brownie batter this past week.  Since you have to bake it, I assume it was the batter that was frozen.