Ditch Canola Oil: Grab This Pantry Staple To Give Boxed Brownies A Flavorful Upgrade

It would be easy to assume that all magic bullet ingredients for better brownies are essentially sweet — celeb baker Paul Hollywood likes to add cocoa nibs and chocolate chunks — but there's an unexpected key to boxed brownie supremacy lurking in your pantry. Mayo might seem like a strictly savory cooking staple, but those in the know understand that it's fundamentally a better choice for your brownies than canola or vegetable oil. This isn't an altogether unprecedented move, as recipes for mayonnaise cake go back further than the Great Depression. Not only will the mayo swap for oil give your brownies a wonderful, fudgy texture, but the flavor will be tremendously improved ... and, no, it won't taste like egg salad!

Most commercial mayos (and even the homemade versions!) consist of an emulsification of oil and eggs, especially egg yolks. Sometimes, a bit of lemon juice is added to the mix. All these ingredients play a vital role in baking. Egg, in particular, gives baked goods their luscious mouthfeel and adds structure to the finished product. You may have seen a trick to upgrade boxed brownies by using extra egg yolks, and adding mayo works much the same way. The texture is scrumptious, plus the egg yolks in the mayo deliver a richer, more profound flavor. It doesn't taste like mayo at all, but the innate components of the brownies taste sweeter, deeper, and more chocolatey.

All you need for the most flavorful boxed brownies you've ever had is your preferred boxed mix and the eggs and water called for on the packaging instructions. Reach into your pantry and pull out the mayo — Julia Child's favorite brand was Hellmann's, though you're welcome to stick with what you normally buy. Note that there is a big difference between mayo and "sandwich spread" or "salad dressing" products like Miracle Whip. The latter is noticeably sweeter and simply won't work at all. Mayo can be subbed 1:1 for oil in your recipe, so, if your box calls for half a cup, that's how much mayo to mix in instead. Bake your brownies at the same temperature and for the same amount of time that you normally would, as well.

Those who have successfully executed the mayo-oil swap note that better flavor isn't the only upside of this unconventional baking hack. Boxed brownies made with mayo also have a slightly crisper top that provides a delectable textural contrast. Are you a little timid about the idea of putting mayo in your brownies, even given the preponderance of evidence that it's a great idea? Start small and only swap half your canola oil for mayo. Once you've determined that your brownies don't taste like the bready part of a club sandwich (and actually taste richer than ever before!), you can always full send the substitution the next time you whip up a pan.