ghiradhelli or smitten kitchen brownielets (which cakey but I like the cake texture).

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

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.

Make these. They turn out great even if you don't use the fanciest chocolate.

https://smittenkitchen.com/2006/10/and-then-i-went-shoe-shopping/

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.

Anonymous wrote:Betty Crocker Supreme brownie mix. You will thank me. They are delicious.

This is my favorite, too.

Also, OP, I usually either drizzle in some chocolate syrup or chop up Rolos and mix those in. Divine.

Anonymous wrote:Katherine Hepburn brownies are very good and simple:
https://www.pbs.org/food/the-history-kitchen/katharine-hepburn-brownie-recipe/

Mine is similar, except I use 1/3 cup dutch cocoa and 1/2 cup flour

I’m trying to remember if Trader Joe’s still sells their brownie mix. I haven’t bought it for a long time because brownies give me heartburn since my last pregnancy but they were very rich and fudgy.

8 x 8 pan and just stir until no huge lumps but should still be lumpy. You are beating it too much and getting air in. Them slightly undercook them so the knife comes out with little bits of batter. They’ll finish cooking as they cool. I usually do 2 or 3 mins less than it says

It’s the pan. For some reason, 13x8 will come out cake like. Use an 8x8 pan instead. Also, when you test with a toothpick, you want a very small amount sticking to the toothpick. Then, pop the pan in the fridge for 20 min right away to stop baking them. Pull them out and let sit at room temp. Perfect brownies every time. My favorite mix is Betty Crocker Supreme with chocolate chips.

https://www.thesweetfeminist.com/recipes/beccas-brownies

They’re not a box but soooo good. Also easy.

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.

Hershey's Best Brownies
https://www.hersheyland.com/recipes/hersheys-best-brownies.html

I don't put frosting but I do add peanut butter chips sometimes.
Bake 28 minutes
I always make 2 batches at a time. They don't last long.

Anonymous wrote:Katherine Hepburn brownies are very good and simple:
https://www.pbs.org/food/the-history-kitchen/katharine-hepburn-brownie-recipe/

Those are my go-to brownies!

Anonymous wrote:Underbake them.

And one egg, not two