Ghirardelli brownie mix fans, come in please.

[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!

Same - good to know! Also about the 1-minute less in the oven!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I would leave them as is.

They are perfection.

Agree.

[Anonymous]

Extra dark chocolate chips are the only thing needed.

[Anonymous]

Sometimes I bake them with a chocolate bar in the middle. Babs on IG told me to do it and now the whole neighborhood asks me to bring brownies to every event.

[Anonymous]

I love these mixes. Dark chocolate is the best. I have tried subbing butter for the oil and it didn’t improve the taste or texture. I do sometimes add more chocolate chips to speinkle on top. I always replace water with cooled decaf coffee in any brownies I make. I also pull these out of the oven a min prior to the shortest cook time, and cut them into small squares. I often find the edges of these get overdone so usually cut them off when slicing for serving (and then I eat those pieces, haha).

[Anonymous]

My best tip is use OLIVE oil. It adds something subtle (similar to the sea salt someone suggested? I might try that too, but I like a balance of sweet and very slightly salty in my desserts)

[Anonymous]

It’s been covered, but use coffee or espresso in place of the water. Mmmm and maybe a bit of cherry juice.

[Anonymous]

Cinnamon

[Anonymous]

Anonymous wrote:My best tip is use OLIVE oil. It adds something subtle (similar to the sea salt someone suggested? I might try that too, but I like a balance of sweet and very slightly salty in my desserts)

Olive oil sounds fne. My SIL uses coconut oil, which definitely changes the flavor and which I do not like.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My best tip is use OLIVE oil. It adds something subtle (similar to the sea salt someone suggested? I might try that too, but I like a balance of sweet and very slightly salty in my desserts)

Olive oil sounds fne. My SIL uses coconut oil, which definitely changes the flavor and which I do not like.

Ohh—for people that like coconut that sounds great. I can see sprinkling cooc it and some beach’s caramels over the top for a Samoas kind of situation.

[Anonymous]

Anonymous wrote:

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.

As long as you know no one is allergic, Team Walnut!

[Anonymous]

Anonymous wrote:

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.

+1. Love brownies and cookies with nuts.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

+1. Love brownies and cookies with nuts.

As long as you know your audience. Aside from allergies, nuts in baked goods are very polarizing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My best tip is use OLIVE oil. It adds something subtle (similar to the sea salt someone suggested? I might try that too, but I like a balance of sweet and very slightly salty in my desserts)

Olive oil sounds fne. My SIL uses coconut oil, which definitely changes the flavor and which I do not like.

I don’t mind the taste with coconut oil, but my DH can’t stand it. Not sure I’d like the taste of olive oil. I’ve made them with avocado oil, too, and can’t tell the difference between that and canola.

[Anonymous]

They are perfect brownies as-is.

But if you're looking for something more unique, I love to marble in a peppermint cream cheese layer, then top with mini chocolate chips. It's like a chocolate mint cheesecake brownie. They always disappear in moments.