Today is National Brownie Day! If you're posting on social media, be sure to tag #NationalBrownieDay.
A stellar scratch recipe is always a great share, but other popular questions that would make for good posts are things like how to make boxed brownie mixes better, and whether olive oil can be used in brownies (generally, yes!). There are some really simple swaps in boxed mixes that can make a big difference, such as swapping the water for coffee, swapping the neutral oil for olive oil, butter or browned butter (or some combination of those!), adding instant espresso, adding vanilla paste, or adding an extra egg for a more cakey brownie. Mixing more thoroughly will also create a more cakey texture. The reverse is also true. Customers that have been mixing thoroughly can get a denser, more fudge-y brownie by mixing a bit less. Brownie tips and swaps are endless!
If your store is at high altitude (~5,000 feet or above) you may hear from customers that they are struggling with brownies, especially fudge-y brownies. You may also notice a dearth of brownies in the surrounding bakeries, something that came to the attention of Michelle Lopez over at Hummingbird High when she first moved to Denver. For those dense, chocolate-y, fudge-y brownies, direct customers to recipes that don't have any leavener (like baking soda or baking powder). These are some favorites from her blog:
Boozy Chocolate Orange Brownies
Share some brownie storage tips!
After recipe tips, storage tips are the next most common customer question! Plain brownies freeze well and can keep for 2-3 months when properly sealed. Frosted brownies, or those containing swirls of cream cheese, jam, etc. do not fare as well, becoming weepy and losing some textural appeal. A whole pan of brownies survives better than individual slices, but single brownies can be frozen with good results if they are individually wrapped, such as with wax paper and plastic wrap, or when layered in an airtight container with parchment or wax paper between layers and on top. Thaw on the countertop.
Products to Feature
Cake Pans
Old fashioned brownie recipes usually call for an 8" square pan, but 9" square and even 9" x 13" are increasingly more common. Brownies are one recipe where the popular seamless pans may not be as desirable as those with square corners, which give a more professional looking result.
8-inch Square Cake Pan
8" Seamless Square Cake Pan
Some customers will value the ease of cleaning that seamless pans provide, and won't mind a rounded corner here and there. For others, the hassle of picking crumbs out of the folded corner seams is worth it for the nice clean edge. Many customers won't know that there are two different styles, having only seen one of the other, which is a great opportunity to share the pros and cons, and to poll your customers. Team seamless or Team square corner?
Tabbed Parchment
8 inch Square Cake Pan Parchment Liner
Relatively new on the product scene are tabbed parchment pan liners. Customers have been cutting their own for years, but most are really glad to finally have a pre-cut option. Prepare for endless exclamations of "Why didn't I think of that?".
Customers who prefer cutting their own parchment liners will benefit from tips and tricks on building a parchment paper sling. It's a perfect share for National Brownie Day!
Brownie Cutters & Servers
Cut & Serve Turner
Pair of Orange Spreaders
Brownie servers have always been popular. They are inexpensive and infinitely useful.
Spreaders, like these from Linden Sweden, are great for smearing on a layer of frosting. Better yet they are safe for cutting in non-stick pans.
Give your brownie servers the spotlight at checkout today and you'll be surprised how many people pick one up!
