Disney Boardwalk Brownies Recipe: Master the Chewy, Fudgy Bakery-Style Treat at Home
There’s an undeniable magic that comes with a Disney vacation, and for many, that magic extends to the delicious treats found throughout the parks and resorts. Among the most cherished culinary memories are the iconic brownies from Disney’s Boardwalk Bakery. While several versions of “Disney Boardwalk Brownies” recipes circulate, this particular recipe holds a special place, representing an older, tried-and-true method that consistently delivers that desired thick, chewy texture. This recipe, specifically designed for a generous 9×13 inch pan, relies on a key ingredient: corn syrup, which is instrumental in creating the signature chewiness that sets these brownies apart.
For those who haven’t visited Disney World in a while, like myself, the exact current incarnation of the Boardwalk Bakery brownies might be a point of curiosity. Disney’s dining landscape evolves, and bakeries often undergo transformations. The original Boardwalk Bakery, a beloved spot for countless guests, has since closed its doors, making way for new culinary experiences. However, the spirit of those original, delectable brownies lives on through cherished recipes like this one. Whether or not these homemade versions perfectly match the offerings of the current establishments, they certainly capture the essence and nostalgia of the Disney treats we remember fondly.
The Allure of Homemade Disney-Inspired Treats
Recreating beloved Disney treats at home offers a unique way to bring a piece of that vacation magic into your everyday life. These Boardwalk Brownies are more than just a dessert; they’re a connection to happy memories, a taste of nostalgia, and a testament to the joy of baking. The beauty of this recipe lies in its ability to produce substantial, bakery-style brownies that are truly special. Imagine the rich, chocolatey aroma filling your kitchen, promising a delightful indulgence. This recipe delivers a brownie that’s not only thick and chewy but also deeply fudgy – qualities that make them stand out from standard brownie recipes.
When I last made these brownies, I captured a few candid shots to truly showcase their impressive thickness and desirable chewiness. The process of baking them oneself is inherently more enjoyable than waiting in long lines, a sentiment many Disney enthusiasts can relate to. While the old bakery queues might be a distant memory, the joy of creating these treats at home remains timeless. Perhaps the “new” long lines are for those giant cookies, but the satisfaction of homemade goodness easily rivals any theme park wait.
Key Ingredients for Unforgettable Brownies
Let’s delve deeper into what makes this Boardwalk Brownie recipe so special. Some might initially be surprised by the seemingly generous amounts of butter and oil. However, it’s crucial to understand that these fats are perfectly balanced by a substantial quantity of corn syrup, granulated sugar, brown sugar, eggs, and flour. This precise ratio is what creates the brownies’ signature rich, fudgy, and incredibly satisfying texture without ever tasting greasy. In fact, these brownies only improve with chilling, becoming even more firm and decadent.
The Chew Factor: Corn Syrup’s Essential Role
The secret to the irresistible chewiness of these brownies lies in the inclusion of light corn syrup. Corn syrup, a liquid sugar, not only adds sweetness but also contributes significantly to the brownies’ moistness and elasticity. Unlike granulated sugar, which can lead to a crispier texture, corn syrup helps keep the brownies soft and pliable, preventing them from becoming dry or cakey. It interferes with sugar crystallization, resulting in a smoother, chewier bite. This is a classic trick used by professional bakeries to achieve that desirable “bakery-style” texture that many home bakers crave.
Richness and Fudginess: Butter, Oil, and Eggs
The combination of two sticks of butter and six tablespoons of vegetable oil might seem like a lot, but it’s essential for achieving the intense richness and deep fudginess of these brownies. Butter provides a rich flavor and tenderness, while the oil contributes to a moist crumb and helps to keep the brownies soft even after cooling. The six large eggs play a multifaceted role: they act as a binder, provide structure, add richness, and contribute to the dense, moist texture. Using room temperature eggs is recommended as they emulsify more easily with the other ingredients, leading to a smoother batter and a more consistent final product.
Flavor Profile: Sugars, Cocoa, Vanilla, and Salt
This recipe calls for a blend of two cups of granulated sugar and one cup of firmly packed light brown sugar. Granulated sugar provides sweetness and contributes to the crispness of the brownie’s crust, while brown sugar adds depth of flavor with its molasses notes and helps keep the brownies moist. The unsweetened cocoa powder, whether natural or Dutch-processed, is responsible for the intense chocolate flavor. While natural cocoa is more acidic and yields a lighter, tangier chocolate flavor, Dutch-processed cocoa is less acidic and provides a darker, smoother, and more intense chocolate taste. Either will work beautifully, but the choice can subtly alter the final flavor profile.
My modifications to the original recipe included an increase to 1 ½ teaspoons of vanilla extract and a full teaspoon of salt (when using unsalted butter). Vanilla is a crucial flavor enhancer in chocolate baked goods, brightening and deepening the chocolate notes. As for salt, it’s not just for seasoning; it balances the sweetness and brings out the complexity of the chocolate. If you opt for salted butter, remember to adjust the added salt down to about ¼ teaspoon to prevent the brownies from becoming too salty.
Mastering the Baking Process for Perfect Results
Achieving bakery-quality brownies at home involves careful attention to both ingredients and technique. This recipe outlines a straightforward process, but a few key steps ensure optimal results.
Preparation is Key
Before you even start mixing, proper preparation sets the stage for success. Preheat your oven to 350 degrees F (175 degrees C) to ensure a consistent baking environment from the moment the pan enters the oven. Lining a 9×13 inch pan with nonstick foil or parchment paper is a critical step. This not only prevents sticking but also creates handy “slings” that allow you to easily lift the cooled brownies out of the pan for clean, precise slicing.
The Art of Mixing the Batter
The mixing process begins with combining the butter, salt (if using), both sugars, cocoa powder, corn syrup, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat these ingredients until they are thoroughly mixed, making sure to stop and scrape down the sides of the bowl frequently. This ensures all ingredients are uniformly incorporated, preventing pockets of unmixed sugar or butter. Next, with the mixer on its lowest speed, gradually add the eggs one at a time, mixing just until each is incorporated. Overmixing at this stage can lead to a tougher brownie. Follow with the vegetable oil, stirring until just blended. Finally, add the all-purpose flour. This batter is quite dense, so it will require some “elbow grease” and thorough scraping of the bowl to ensure all the flour is fully integrated and no dry pockets remain at the bottom.
Baking to Perfection
Once your batter is perfectly mixed, spread it evenly into the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes, or until the brownies appear set. My experience indicates that the original recipe’s 15-minute baking time was likely a typo, as these substantial brownies require significantly longer to cook through and achieve the right texture. To check for doneness, look for edges that are slightly set and a center that no longer jiggles excessively. A toothpick inserted into the center should come out with moist crumbs, not wet batter, and certainly not completely clean, as that indicates overbaked, dry brownies.
Creative Toppings and the Importance of Chilling
Immediately after removing the hot brownies from the oven, sprinkle them generously with mini M&Ms and chocolate chips. The residual heat from the brownies will gently melt the chocolate, allowing the toppings to adhere beautifully. If for any reason they don’t melt sufficiently, you can always drizzle a little extra melted chocolate over the cooled brownies later and then add your chosen toppings for an equally delicious effect. This step adds both visual appeal and an extra layer of chocolatey goodness.
While the aroma of fresh-baked brownies is incredibly tempting, resisting the urge to cut into them immediately is crucial. Allow the brownies to cool completely at room temperature, then transfer them to the refrigerator to chill for at least three hours before slicing. Chilling not only makes the brownies much easier to cut into neat squares but also significantly enhances their fudgy texture. I am firmly convinced that brownies, much like certain other baked goods, actually taste better on the second day, allowing the flavors to meld and the texture to fully develop. This chilling period is a non-negotiable step for truly decadent results.
Serving and Storage Suggestions
This recipe yields a full 9×13 inch pan of very hefty, bakery-style brownies. The size of your slices can vary depending on your needs. For the photos, I cut mine into 16 large squares, each weighing approximately 3.5 ounces—a perfect size for a bake sale or a substantial treat. However, if you’re baking for a larger group or prefer more modest portions, cutting the pan into 32 smaller squares is an excellent option. These brownies are rich, so a smaller serving often suffices.
To serve, these brownies are fantastic on their own, perhaps with a cold glass of milk. For an extra special dessert, warm a square slightly and serve with a scoop of vanilla bean ice cream and a drizzle of chocolate sauce. Because of their richness and fudgy texture, they also make a delightful accompaniment to a cup of coffee or tea. Store any leftover brownies in an airtight container in the refrigerator to maintain their freshness and preserve their ideal chewy, fudgy consistency.
Why This Recipe Stands Out
What truly sets this Disney Boardwalk Brownie recipe apart is its commitment to achieving that authentic bakery experience. It doesn’t shy away from the ingredients necessary for a truly indulgent brownie—plenty of butter, sugar, and the magic of corn syrup. The result is a brownie that is consistently rich, incredibly fudgy, and wonderfully chewy, a perfect antidote to dry or crumbly homemade versions. My minor adjustments, like the extended baking time and added vanilla and salt, further refine the recipe, ensuring maximum flavor and proper cooking. This isn’t just a recipe; it’s an invitation to create a little bit of Disney magic in your own kitchen.
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Recipe
Boardwalk Brownies
Cookie Madness
Pin Recipe
Ingredients
- 2 sticks butter unsalted or salted butter
- 1 teaspoon salt only if using unsalted butter if using salted, use ¼ tsp
- 2 cups granulated sugar (400 grams)
- 1 cup light brown sugar firmly packed (200 grams)
- 1 cup light corn syrup
- 1 ½ teaspoons vanilla extract
- 6 large eggs room temperature
- 1 ⅛ cups unsweetened cocoa powder natural or Dutch
- 6 tablespoons vegetable oil
- 2 cups all-purpose flour (270 grams)
- Mini M&Ms and chocolate chips for garnish
Instructions
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Preheat the oven to 350 degrees F. Line a 9×13 inch pan with nonstick foil or parchment paper.
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In the bowl of a stand mixer with a paddle attached, beat the butter, salt (if using), both sugars, cocoa powder, corn syrup and vanilla until well mixed, scraping sides of bowl often.
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With mixer on lowest speed, add the eggs one at a time, stirring just until mixed. Add the oil and stir until incorporated, then stir in the flour, scraping bowl. This takes some elbow grease because there’s a lot of batter and it tends to stick to the bottom of the bowl.
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Spread the batter in the pan and bake at 350 degrees F. for 45 to 50 minutes or until brownies appear set.
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Sprinkle some M&Ms and chocolate chips over the hot brownies. They should melt a little and adhere. If not, you can drizzle melted chocolate over the brownies later and THEN add the toppings.
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Let cool at room temperature, then chill for at least 3 hours before slicing. I’m convinced brownies taste better the second day, but that’s just me.
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Cut into 16 large or 32 small brownies. Store in refrigerator.