My brownies just suck.

[Anonymous]

ghiradhelli double chocolate box mix. follow instructions as is, my preferred method is 325 in a 8x8 metal pan (or double recipe in a 9x13). My secret weapons are parchment paper instead of nonstick spray and taking them out 5 minutes early! Our new neighbor's son thinks I'm this prolific baker because of the brownies I made them when they moved in!

[Anonymous]

Ghirardelli dark chocolate— easy and always a crowd favorite. Just let them cool well before you try to cut them.

[Anonymous]

I use Betty Crocker boxed mix. I follow directions as far as ingredients but I add extra time. This seems to be the trick for me. I think a 13x9 says 25-30 mins on 350, I do 35 mins. Any less and they’re gooey and fall apart when I try and cut them out.

[Anonymous]

+1 Ghiradelli
I don’t think the wooden spoin is a critical factor, I mix mine with a stainless steel fork. I think my oven runs a little hot, so i turn mine down about 25 degrees. You might try that, if yours are overcooking.

[Anonymous]

I usually use Ghirardelli, but I always cook for less time than called for in the recipe.

If you want really great chewy brownies, make these:
https://www.washingtonpost.com/recipes/man-catcher-brownies/8960/

[Anonymous]

Stop using a box mix.

[Anonymous]

Yeah, Duncan Hines brownies are definitely on the cakey side. I second the rec for Betty Crocker (if you want to use a mix); I've found those fudgier. I also like King Arthur's recipe: https://www.kingarthurbaking.com/recipes/fudge-brownies-recipe.

[Anonymous]

Underbake them.

[Anonymous]

Anonymous wrote:If you want really great chewy brownies, make these:
https://www.washingtonpost.com/recipes/man-catcher-brownies/8960/

I've made these and they're very good.

Also these, and they're so so easy: https://smittenkitchen.com/2012/08/my-favorite-brownies/

[Anonymous]

Katherine Hepburn brownies are very good and simple:
https://www.pbs.org/food/the-history-kitchen/katharine-hepburn-brownie-recipe/

[Anonymous]

Avid baker here:
These are terrific (I leave out the nuts). Recipe requires a special pan.
https://barefootcontessa.com/recipes/outrageous-brownies


Another very good, reliable recipe:

https://www.allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/

[Anonymous]

Anonymous wrote:Butter is better. Oily brownies are gross

+1. Replace the oil with melted butter for sure.

[Anonymous]

OP here. Thank you all for the suggestions. My next attempt will be with Betty Crocker mix, butter instead of oil, more butter than recommended since I want it chewy/fudgy, and chocolate chips thrown in. Some of you say underbake and some say cook longer so I am confused with that part as to which to follow.

After that, I will try one of the recipes linked here to do from scratch.

[Anonymous]

Try this one:
https://www.browneyedbaker.com/the-baked-brownie/

[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?

Do not use oil. Use melted butter in place of oil.