This is my favorite and most indulgent recipe for brownies if I don’t use a mix.

https://www.thefoodieaffair.com/peanut-butter-brownies-just-because/

I go ghirardelli for boxed mix, and they turn out great.

BUT when my corner store had zero brownie mixes during a brownie craving moment, the Cherry Bombe Salted Caramel brownie recipe was the best I've found. It's in the cookbook, but its also on Google Books: https://bit.ly/3sWtEKM

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.

Anonymous wrote:have you tried ghiradeli, also mix with a wooden spoon and don't overmix, there should be small clumps in the batter.

Ghirardeli using melted butter instead of oil is my go-to.

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 bet you forgot the oil. It’s near impossible to mess up those box brownies. Also cook it for five minutes less and check on them.

Haven’t read all the comments, doesn’t matter what box brand you use, the key is do not over mix.

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

Anonymous wrote:It's not the recipe or that you are using a box mix.

Its a combination of the pan, how much batter you are putting in the pan and the temperature of the oven. I

OP here and I completely agree with you.

OP here. After several attempts, I had a good batch of brownies. This is what I found:

-Use glass bakeware for chewy brownies (the non stick pans didn't cut it)
-Agree with all the posters who said underbake them
-1 egg instead of two for one box of the boxed mixes (Pillsbury, Duncan Hines etc) even if they call out for 2 eggs
-use butter instead of oil
- I had it at 350 degrees and 20 min. The larger 9x13 glass pan brownies were cooked but the small 4x4 pan ones were not. I had to keep them in a little longer

Kodiak brownies taste horrible. Pillsbury gets a thumbs up. Duncan Hines also gets a thumbs up when done right (earlier it was cakey).

Thanks all!

It's not the recipe or that you are using a box mix.

Its a combination of the pan, how much batter you are putting in the pan and the temperature of the oven. I

Add chocolate chips and undercook by a few minutes.

Some people like their brownies dry, some like it moist, and some really like it moist, oozing with chocolate.
So you can't really go wrong with brownies. You just don't like it the way it came out. Except I always mess up on my brownies too! by putting less oil, less sugar, less of everything so it comes out as dried, crusty, low sugar diet brownies-no wonder there are so many leftovers.

I am an experienced baker, but for brownies, I use Ghiradelli.

Do you swap butter or anything else in the recipe?

Anonymous wrote:For homemade Ina's are the BEST
For boxed, butter gives better flavor but because it becomes solid at room temp you won't get the gooey brownies you are looking for, you need to stick with oil. Add 1 egg and 1 egg yolk. Underbake by at least a few minutes depending on your oven up to 10.
Add chopped chocolate to the batter (not chips) to melt while baking.

Yuck.