Some brownies are fudge-like, others, more biscuit-like; they can have frosting, nuts or bits of chocolate. Whatever kind of brownies you make, freezing is an effective way to preserve them for later use. Compared to other methods of food preservation, freezing causes little change to the food. However, proper preparation for freezing is imperative to maintaining the brownies’ flavor, moisture content and appearance.
Things You'll Need
Prepare your brownie recipe as usual. Remove them from their pan after about 10 minutes, and allow them to cool completely on a wire rack. If you want to ice them, go ahead and do so. Frostings made of confectioners’ sugar freeze and defrost well.
Cut the brownies into portion sizes using a serrated knife.
Wrap each brownie in plastic wrap or heavy-duty aluminum foil. If you use aluminum foil, place the brownie in the center of the sheet and fold 2 sides over together 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, folding them close to the brownie.
Place individually wrapped brownies in a resealable plastic bag, or a tin or plastic container with a lid. If you’re using a container, use freezer tape to make an extra seal around the seam to prevent moisture loss and freezer burn.
Label the bag or container with its date and contents, and freeze immediately.
If you’re freezing a whole batch of brownies, slightly underbake them. Freeze them in the original baking dish, placing a piece of plastic wrap directly on top of the brownies, another piece covering the whole dish, then cover the dish with aluminum foil. Use freezer tape to ensure the foil doesn’t ride up. Thaw the brownies in their wrapping at room temperature. Once defrosted, heat them up at their original baking temperature for about 10 minutes.
For best results, don’t freeze the brownies for longer than 4 months.
References and ResourcesUniversity of Missouri Extension; Quality for Keeps: Freezing Home-Prepared Foods; Barbara J. Willenberg, et al.; October 1993
University of Illinois Cooperative Extension; Freezing Cooked and Prepared Foods; Frances O. Van Duyne; July 1984
"The Oxford Companion to Food"; Alan Davidson; 1999