For Unforgettable Boxed Brownies, Add This Pantry Staple To The Mix

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If we were putting together a list of things that were better than sliced bread, boxed brownie mix would definitely be on it. It's a quick and easy way to chocolatey heaven, but even that can be improved on with the simple addition of powdered milk. Brands and professional bakers have used it for years to make their goodies taste fabulous, and now home cooks can get in on the action, too. You only need around a tablespoon of milk powder to take a standard box of brownie mix to the next level, with magic happening both inside and out.

The proteins in milk powder boost the structure of baked goods, giving your brownies an amazing crust, but they also soften the bitterness of chocolate, making the result taste richer and slightly sweeter. Combine it with this chewy addition for serious boxed brownie deliciousness. Both non-fat and full-fat milk powders work in much the same way and, when used judiciously, won't unbalance your boxed brownie mix as liquid milk or cream might.

There are three categories of milk powder: low, medium, and high heat. Low heat milk powder has the fewest denatured proteins (the structural composition of these proteins has been affected by heat treatment) and is great for blending with other liquids. Medium and high heat milk powder are less soluble but can better tolerate high temperatures. They also have a delicious, toasted flavor, making them perfect for adding to boxed brownie mixes — not to mention breads, cakes, sweet fillings, and ice cream.

Milk powder is the superhero behind many luscious foodie treats, but it's not to be confused with malted milk powder. This is a majorly different — though we'd argue equally delightful — beast. Made from milk powder, wheat flour, and malted barley, malted milk powder turns the caramelly, toasty flavor of your boxed brownies all the way up to 11, giving them a rich, almost umami flex. If you prefer your desserts with the sweetness tamped down, a couple of tablespoons of malted milk powder should do that without sacrificing any richness.

Both malted milk powder and its low, medium, and high heat equivalents aren't just must-haves because of what they do to brownies. Add some to your next batch of pancakes or expand this 3-ingredient recipe for banana bread for delicious results. Want creamier, thicker soups or sauces? Powdered milk is your BFF. Plus, if you run out of liquid milk, you can whip up your own batch by simply adding water.

There are lots of powdered milk products available for vegans or people with a dairy or gluten sensitivity (we like the looks of this coconut milk powder). When stored in a cool dry place, nondairy milk powders should last for six months to a couple of years, depending in part on whether the package is opened or not. Traditional milk powder will keep for around three months after it's opened, though you can freeze it in plastic bags or containers to extend the shelf life. That said, some non-fat milk powders can allegedly last up to 25 years unopened, as long as they're stored somewhere cool and dry. That beats the pants off the average shelf life of soda!