Ghirardelli brownie mix fans, come in please.

[Anonymous]

Love these, too! I will bake one 8 x 8 pan and put walnuts on top of 1/3 (imagining three rows), then bake. When they are cooled, I cut them into 9 pieces so that 1/3 have the walnuts on top, then I dust 1/3 with 10x sugar, then I have 1/3 left plain. Arrange on a platter and serve. They look so pretty.

[Anonymous]

We do a double batch in a 9x12 pan so that they are extra thick. When they come out run a plastic knife around the end d immediately so they shrink inwards and you don’t get that weird ridge on the edge.
Plain is good but I also like them topped with vanilla or cream cheese frosting. At Christmas sometimes we do some with crushed candy canes.

[Anonymous]

Top with fleur de sel salt

[Anonymous]

Anonymous wrote:

Anonymous wrote:No recipe modifications or additions needed.

Giant shopper: Buy at Costco, so much cheaper and you will always have plenty on hand.

I [/b]make a batch before traveling, bagged up in cute serving bags, hand out to flight staff, house and dog sitters, Uber driver, and thank everyone for their service.

[b]

Does any stranger seriously accept a homemade brownie in a baggie and actually eat it? I’m pretty sore most of the people are throwing these out.

Not everyone is neurotic. Even though, reading DCUM, it might seem like it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I would leave them as is.

They are perfection.

+1 why mess with a good thing? Maybe if you’re feeling fancy, powdered sugar on top?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I would leave them as is.

They are perfection.

+1 why mess with a good thing? Maybe if you’re feeling fancy, powdered sugar on top?

+2. Make them exactly according to the box. NO NUTS! Nuts ruin brownies. I just brought Ghiradelli Double Chocolate brownies to a potluck/bbq on Saturday and they were the first thing to go. I bake for one minute less than the directions say and cut them into one-inch-ish square pieces. People like bite size when there are a lot of choices.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I would leave them as is.

They are perfection.

And make them according to the box, or should I sub anything (milk for water? butter for some of the oil?). I've never made the brownie mix before.

Err on the side of underdone.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I would leave them as is.

They are perfection.

+1 why mess with a good thing? Maybe if you’re feeling fancy, powdered sugar on top?

+2. Make them exactly according to the box. NO NUTS! Nuts ruin brownies. I just brought Ghiradelli Double Chocolate brownies to a potluck/bbq on Saturday and they were the first thing to go. I bake for one minute less than the directions say and cut them into one-inch-ish square pieces. People like bite size when there are a lot of choices.

+1

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I would leave them as is.

They are perfection.

+1 why mess with a good thing? Maybe if you’re feeling fancy, powdered sugar on top?

+2. Make them exactly according to the box. NO NUTS! Nuts ruin brownies. I just brought Ghiradelli Double Chocolate brownies to a potluck/bbq on Saturday and they were the first thing to go. I bake for one minute less than the directions say and cut them into one-inch-ish square pieces. People like bite size when there are a lot of choices.

+1

So much this! Please don’t ruin beautiful fudgy brownies with nuts of any kind.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I would leave them as is.

They are perfection.

+1 why mess with a good thing? Maybe if you’re feeling fancy, powdered sugar on top?

+2. Make them exactly according to the box. NO NUTS! Nuts ruin brownies. I just brought Ghiradelli Double Chocolate brownies to a potluck/bbq on Saturday and they were the first thing to go. I bake for one minute less than the directions say and cut them into one-inch-ish square pieces. People like bite size when there are a lot of choices.

+1

So much this! Please don’t ruin beautiful fudgy brownies with nuts of any kind.

I LOVE walnuts in brownies. I find the texture of brownies to be kind of boring without some crunch.

[Anonymous]

Butter instead of oil but otherwise the mix is perfect

[Anonymous]

When they come out run a plastic knife around the end d immediately so they shrink inwards and you don’t get that weird ridge on the edge.

I learned something today! Thank you!

[Anonymous]

Careful to slightly under bake so that they are fudge-like. Mmmmm

[Anonymous]

these are always fudge like. i have never had one that was properly cooked all the way.

[Anonymous]

Anonymous wrote:

When they come out run a plastic knife around the end d immediately so they shrink inwards and you don’t get that weird ridge on the edge.

I learned something today! Thank you!

I cut them hot with a plastic knife to make nice cuts. They can be crumbly is you wait. I do not know why the plastic matters but it does.