My brownies just suck.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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

The heat is melting your plastic knife and chemicals are delicious

Seriously. Some of the suggestions I read on here are so… low class.

I do not think it is a class issue. It also has nothing to do with taste. While they are delicious to eat, they are very hard to cut without making lots of crumbs. The plastic knife makes a nice clean cut. A real knife on hot brownies does not work as well.

[Anonymous]

Anonymous wrote:If you want to get really fancy, sub in milk, butter, and an extra egg yolk; add a pinch of cinnamon and some lemon zest.

But the box recipe is good too as long as you don’t overbake!

I swirl in raspberry jam.

[Anonymous]

Anonymous wrote:

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.

What’s the killer recipe?!

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you want to get really fancy, sub in milk, butter, and an extra egg yolk; add a pinch of cinnamon and some lemon zest.

But the box recipe is good too as long as you don’t overbake!

I swirl in raspberry jam.

YUM.

[Anonymous]

this is a good one. I ONLY do fudgy.
https://www.inspiredtaste.net/24412/cocoa-brownies-recipe/

[Anonymous]

Huh, the ghiardelli mix is always idiot-proof against us, the idiots. Surprised it didn't work for you but overmixing CAN be a problem. We're probably too lazy to mix it to 100% so that has always worked in our favor ha. Don't overbake though. We bake for about half the time, for about 35 minutes, otherwise the edges are too hard. Maybe our oven is set higher than it looks.

[Anonymous]

Anonymous wrote:Huh, the ghiardelli mix is always idiot-proof against us, the idiots. Surprised it didn't work for you but overmixing CAN be a problem. We're probably too lazy to mix it to 100% so that has always worked in our favor ha. Don't overbake though. We bake for about half the time, for about 35 minutes, otherwise the edges are too hard. Maybe our oven is set higher than it looks.

What exactly is the problem with overmixing? What does it do to the brownie?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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

The heat is melting your plastic knife and chemicals are delicious

Seriously. Some of the suggestions I read on here are so… low class.

I do not think it is a class issue. It also has nothing to do with taste. While they are delicious to eat, they are very hard to cut without making lots of crumbs. The plastic knife makes a nice clean cut. A real knife on hot brownies does not work as well.

That makes no logical or scientific sense. Please explain how plastic helps

[Anonymous]

Anonymous wrote:

Anonymous wrote:Huh, the ghiardelli mix is always idiot-proof against us, the idiots. Surprised it didn't work for you but overmixing CAN be a problem. We're probably too lazy to mix it to 100% so that has always worked in our favor ha. Don't overbake though. We bake for about half the time, for about 35 minutes, otherwise the edges are too hard. Maybe our oven is set higher than it looks.

What exactly is the problem with overmixing? What does it do to the brownie?

Makes it tough , not fluffy or chewy

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

What’s the killer recipe?!

+1 - Please share the killer brownie recipe. Some of us are experienced bakers.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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

The heat is melting your plastic knife and chemicals are delicious

Seriously. Some of the suggestions I read on here are so… low class.

I do not think it is a class issue. It also has nothing to do with taste. While they are delicious to eat, they are very hard to cut without making lots of crumbs. The plastic knife makes a nice clean cut. A real knife on hot brownies does not work as well.

That makes no logical or scientific sense. Please explain how plastic helps

I just know that if you do half a pan with a real knife and switch to plastic half way, the plastic cuts much cleaner. I do not know why. Someone told me it works and it does. Ignore if you like.

[Anonymous]

Anonymous wrote:

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/

Yup, these are the ones. After decades of scratch brownie making, I think these are by far the best. Easy and fudgy, with fantastic texture. Take them out before they are fully baked (25 minutes for me).

[Anonymous]

Anonymous wrote: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!

This is my go-to for mix brownies. I haven’t had a bad batch yet. Add a little cinnamon and it changes. The whole flavor profile in the most delicious way!

[Anonymous]

I find the bake times are often too long. I also sub milk for the water. I use a 9x9 pan.

[Anonymous]

The 9x13 pan is the issue. It always yields a cake like brownie. Switch to an 8x8 pan and you’ll see.