Anonymous wrote:What's your tastiest addition or tricks for this mix? I picked a giant box from Costco, so I'm thinking of making to contribute to the teachers' Fall Luncheon at school. What sounds best to me personally is peanut butter, but I'm thinking nuts are a no-no because so many are allergic.

Maybe caramel or dulce de leche? Cream cheese (or will these spoil left at room temp for hours)?

Some kind of seasonal pumpkin swirl?

Ghiradelli brownie mix is produced on shared equipment with tree nuts anyway, just FYI!

Personally I love them marbled with a cheesecake swirl. I use 1 pckg softened cream cheese/1 tsp vanilla/pinch salt/1/4 c. powdered sugar. Refrigerate overnight but room temp for the day is fine.

The Golden Gate bars recipe on the back of the Ghirardelli Salted Caramel brownies is to die for. My non-chocolate loving DH loved them too. It’s basically a layer of shortbread and brownie, topped with chocolate ganache.

You could add a peppermint frosting if you want to do something different. It's a yummy combination.

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 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.

I haven’t seen the dark chocolate variety at Costco.

Sub coffee for water.
Add chocolate chips (or more than are called for).
Frost with a thick cream cheese frosting.
Add sprinkles.
Freeze.
Cut semi-frozen so the cuts are clean.
Done.

No recipe modifications or additions needed.

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

I 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.

These are plenty sweet. I would not add dulce de leche. I would let the chocolate shine and add nothing.

Do not change anything. They don't need anything and it would make them too chocolaty or too sweet or too much of this or that to add anything.

They are a perfected brownie recipe.

The dark chocolate one is amazing as it is. But it’s been missing from the shelves of our Giant recently. I thought this thread was going to be about it’s mysterious disappearance (and I was hoping it hadn’t been discontinued.)

Anonymous wrote:I always added some extra unsweetened cocoa powder, to really up the chocolate. But I agree with PP - fine to leave as-is. Many people don't want add-ins.

I wondered if I should do different because other people may end up bringing brownies.

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.

I always added some extra unsweetened cocoa powder, to really up the chocolate. But I agree with PP - fine to leave as-is. Many people don't want add-ins.

Anonymous wrote:I would leave them as is.

They are perfection.

I would leave them as is.

What's your tastiest addition or tricks for this mix? I picked a giant box from Costco, so I'm thinking of making to contribute to the teachers' Fall Luncheon at school. What sounds best to me personally is peanut butter, but I'm thinking nuts are a no-no because so many are allergic.

Maybe caramel or dulce de leche? Cream cheese (or will these spoil left at room temp for hours)?

Some kind of seasonal pumpkin swirl?