My brownies just suck.

[Anonymous]

Second time trying to make brownies. The first time, it was the wrong pan so it got burned out (store bought mix). I tried again with Duncan Hines brownie mix. Followed the directions to the T - recipe said for chewy brownies and coated pan, 325 degrees F, 2 eggs, 1/4 cup water, 1/2 cup oil, 21 min for a 9 x 13 pan. It still came out fluffy. How do I make chewy brownies that ooze chocolate when we bite, but with the store bought mix?

[Anonymous]

have you tried ghiradeli, also mix with a wooden spoon and don't overmix, there should be small clumps in the batter.

[Anonymous]

This is a very good recipe. Use Callebaut or Vahlrona chocolate, you can get it at Whole Foods by the cheese. Or even a good bar. But not chocolate chips - they’re not made with cocoa butter and they’ll work, but imo real chocolate is better here. If you’re using real chocolate you need to remember that it burns at a low temperature, so go slow when you melt it and be really careful if you’re using the microwave. I use the microwave for this recipe, just go 30 seconds at a time, stir each time, and stop before the chocolate is all the way melted. Let it sit for 5 minutes to finish melting.

https://www.marthastewart.com/314726/fudgy-chocolate-brownies

[Anonymous]

a kid can make brownies.

most brownies don't ooze chocolate.

most brownies call for an 8x8 pan. there are directions for fudgy or cakey. follow fudgy.

if use use girardelli mix, you will probably get closer to what you are looking for.

[Anonymous]

Anonymous wrote:have you tried ghiradeli, also mix with a wooden spoon and don't overmix, there should be small clumps in the batter.

That was the first one I tried but put it in a heart shaped cake pan for valentines day and ruined it. Didn't know about having clumps in batter. Thanks for that tip/ Is it what makes it more chewy? The recipe said to use 3 eggs if you like cake like consistency and we used just 2 and it still turned out cake like. Should I use less oil or water if it is too fluffy?

[Anonymous]

Anonymous wrote:a kid can make brownies.

most brownies don't ooze chocolate.

most brownies call for an 8x8 pan. there are directions for fudgy or cakey. follow fudgy.

if use use girardelli mix, you will probably get closer to what you are looking for.

This one said we can use 9 x 13 pan and I followed the directions for fudgy and it came out cakey. It was not burnt, just not chewy. My kids made it with me. Tried ghiradelli last time but with wrong pan, but will try that again. What makes a brownie chewy? Should I switch to 1 egg instead of the recommended 2 for chewy?

Someone had brought these chocolate oozing chewy brownies for a kids event (don't know who or I would have asked for recipe) but if you've never had that, you wouldn't know how delicious a brownie could be. Maybe they put some chocolate chips inside?

[Anonymous]

Anonymous wrote:This is a very good recipe. Use Callebaut or Vahlrona chocolate, you can get it at Whole Foods by the cheese. Or even a good bar. But not chocolate chips - they’re not made with cocoa butter and they’ll work, but imo real chocolate is better here. If you’re using real chocolate you need to remember that it burns at a low temperature, so go slow when you melt it and be really careful if you’re using the microwave. I use the microwave for this recipe, just go 30 seconds at a time, stir each time, and stop before the chocolate is all the way melted. Let it sit for 5 minutes to finish melting.

https://www.marthastewart.com/314726/fudgy-chocolate-brownies

Thanks. I will look into this one.

[Anonymous]

Betty Crocker Supreme brownie mix. You will thank me. They are delicious.

[Anonymous]

Anonymous wrote:Second time trying to make brownies. The first time, it was the wrong pan so it got burned out (store bought mix). I tried again with Duncan Hines brownie mix. Followed the directions to the T - recipe said for chewy brownies and coated pan, 325 degrees F, 2 eggs, 1/4 cup water, 1/2 cup oil, 21 min for a 9 x 13 pan. It still came out fluffy. How do I make chewy brownies that ooze chocolate when we bite, but with the store bought mix?

. Try this with Baker's chocolate and walnuts: https://www.cooks.com/recipe/fw93n8ai/james-beards-favorite-brownie-recipe.html

[Anonymous]

The mixes all may have too much leavener.

[Anonymous]

How strange. I’ve literally never had a cakey brownie from a mix, only from scratch ones at potlucks have ever been light and fluffy.

[Anonymous]

Anonymous wrote:How strange. I’ve literally never had a cakey brownie from a mix, only from scratch ones at potlucks have ever been light and fluffy.

+1, interesting conundrum.

I wonder if you could be mixing too much and incorporating air into the batter? Are you using an electric mixer? I fold my store brownie mixes with a spatula.

[Anonymous]

Anonymous wrote:

Anonymous wrote:have you tried ghiradeli, also mix with a wooden spoon and don't overmix, there should be small clumps in the batter.

That was the first one I tried but put it in a heart shaped cake pan for valentines day and ruined it. Didn't know about having clumps in batter. Thanks for that tip/ Is it what makes it more chewy? The recipe said to use 3 eggs if you like cake like consistency and we used just 2 and it still turned out cake like. Should I use less oil or water if it is too fluffy?

more oil for fudge and use an 8by8, the Betty Crocker supreme mix is also good. The consistency of the batter should almost frosting like? quite sludgy and try underbaking them a little, your oven might run hot. Ugh its the worst when you are craving fudge chocolate and it dense turn out, nothing satisfies

[Anonymous]

Butter is better. Oily brownies are gross

[Anonymous]

I throw in a handful or so of milk chocolate chips into the dough.