Nothing beats a warm batch of fudgy brownies. But hopefully you're able to resist the temptation to eat them all at once! Freeze those brownies to make them last. Here's how to do it right and maintain their flavor, moisture and appearance. Promise: they'll be just as good when reheated.
Prepare your brownie recipe as usual. When finished baking, wait about 10 minutes, then remove them from the pan and let them cool completely on a wire rack. If you want to ice them, go ahead and do so; frosting made of confectioners’ sugar freezes and defrosts well.
Using a serrated knife, cut the brownies into individual portion sizes.
Wrap each brownie in plastic wrap or heavy-duty aluminum foil. If using foil, place the brownie in the center of the sheet and fold two sides over on top. Roll or fold the seam tight against the brownie, taking care not to crush it. Press the ends of the foil package together and fold them close to the brownie.
Place individually wrapped brownies in a plastic freezer bag or a container with a lid. If using a container, use freezer tape to make an extra seal around the lid to prevent moisture loss and freezer burn.
Label the bag or container with the date it was frozen, and freeze immediately. (For best results, freeze brownies for no longer than four months.)
Freezing a Whole Batch
If you’re freezing a whole batch of brownies, slightly underbake them. Freeze them in the original baking dish with a piece of plastic wrap directly on top of the brownies and another piece of plastic plus aluminum foil covering the whole dish. Use freezer tape to ensure the foil doesn’t ride up. When ready to eat, thaw the brownies in this wrapping at room temperature, then heat them up at their original baking temperature for about 10 minutes.
- University of Missouri Extension: Quality for Keeps: Freezing Home-Prepared Foods
- University of Illinois Cooperative Extension: Freezing Cooked and Prepared Foods
- “The Oxford Companion to Food”; Alan Davidson; 1999
Based in Toronto, Christine Pillman has worked as a writer and editor since 1996. She has worked for Harlequin Enterprises, "Scott's" directories and "Boards" magazine. Pillman earned an honors B.A. in English from the University of Toronto, as well as a diploma in book and magazine publishing from Centennial College.