My brownies just suck.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Get rid of the eggs entirely and use "flax eggs" instead. For every egg called for, combine 1T ground flax seed and 3T very hot water, then let it sit until it's gluey and thick. Incorporate into the recipe and bake as usual.

Do not do this. Ever. Also, prunes and applesauce in brownies are right to jail. Nuts are frowned upon.

Black beans? Death penalty

Absolutely.

[Anonymous]

https://www.justapinch.com/recipes/dessert/chocolate/easy-double-chocolate-chip-brownies.html

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Underbake them.

And one egg, not two

Agree. Don’t over mix. There should be clumps left and the liquid just barely absorbed by the dry ingredients.

This. If you over mix they will be kind of firm and almost rubbery. You really should count the times you stir. The mix should not be completely mixed. The extra egg you added with make it more cakey/fluffy.

[Anonymous]

Just another tip. Ghirardelli brownies cut best just out of the oven with a plastic knife. No idea why.

[Anonymous]

Boxed brownies are disgusting, with the possible exception of Ghirardelli. So don’t make them.

[Anonymous]

Trader Joe’s mix is actually the best box IMO

[Anonymous]

Fudge like needs shorter bake time. For the delicious goo I bake 10 min less!

[Anonymous]

Sounds like you are overcooking them.

[Anonymous]

Anonymous wrote:Just another tip. Ghirardelli brownies cut best just out of the oven with a plastic knife. No idea why.

I will take this under advisement. Made a batch this weekend, tried to cut them cold with a metal knife, and it was less than ideal.

[Anonymous]

Anonymous wrote:Boxed brownies are disgusting, with the possible exception of Ghirardelli. So don’t make them.

You’ve got it backwards my dude. From scratch brownies are always so gross. Box all the way.

[Anonymous]

Use Ghirardelli mix and don’t overbake! Problem solved!

[Anonymous]

Anonymous wrote:Use Ghirardelli mix and don’t overbake! Problem solved!

This.

I have a killer brownie recipe from scratch, but if you’re not an experienced baker, the Ghirardelli mix is absolutely the way to go.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Boxed brownies are disgusting, with the possible exception of Ghirardelli. So don’t make them.

You’ve got it backwards my dude. From scratch brownies are always so gross. Box all the way.

Then you’re over mixing or using a crap recipe. I make brownies from scratch often and they are perfect.

[Anonymous]

Trader Joe’s box mix is great, but like a couple of people wrote, the secret to fudgey brownies is to underbake. If the recipe says 25min in the oven, only cook for 18/19. The middle should look barely wet still.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Just another tip. Ghirardelli brownies cut best just out of the oven with a plastic knife. No idea why.

I will take this under advisement. Made a batch this weekend, tried to cut them cold with a metal knife, and it was less than ideal.

You'll be amazed! Perfect lines almost no crumbs.