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!

I cut them hot with a plastic knife to make nice cuts. They can be crumbly is you wait. I do not know why the plastic matters but it does.

these are always fudge like. i have never had one that was properly cooked all the way.

Careful to slightly under bake so that they are fudge-like. Mmmmm

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!

Butter instead of oil but otherwise the mix is perfect

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.

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.

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

Anonymous wrote:

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.

Err on the side of underdone.

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.

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?

Anonymous wrote:

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 [/b]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.

[b]

Does any stranger seriously accept a homemade brownie in a baggie and actually eat it? I’m pretty sore most of the people are throwing these out.

Not everyone is neurotic. Even though, reading DCUM, it might seem like it.

Top with fleur de sel salt

We do a double batch in a 9x12 pan so that they are extra thick. 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.
Plain is good but I also like them topped with vanilla or cream cheese frosting. At Christmas sometimes we do some with crushed candy canes.

Love these, too! I will bake one 8 x 8 pan and put walnuts on top of 1/3 (imagining three rows), then bake. When they are cooled, I cut them into 9 pieces so that 1/3 have the walnuts on top, then I dust 1/3 with 10x sugar, then I have 1/3 left plain. Arrange on a platter and serve. They look so pretty.