Brownies

[Anonymous No.9021726]

What is the best brownie mix I can get from any store /ck/

[Anonymous No.9021760]

>>9021726
Ghirardelli double chocolate. Triple chocolate may be a bit too rich for some, but if you like it that way then go for that.

[Anonymous No.9021761]

>>9021726
make your own you lazy fatass.

[Anonymous No.9021794]

>>9021760
this

[Anonymous No.9021795]

>>9021761
YOU are the one who is a lazy fatass!

[Anonymous No.9021798]

>>9021726
https://youtu.be/MInaoy3XIjs?t=25

[Anonymous No.9021818]

>>9021760
There is one advantage to mixes, that crack-sugary crust on top that you don't get in homemade. But a sprinkle of powdered sugar or a fudge icing will spruce up homemade.

>Ghirardelli double chocolate. Triple chocolate may be a bit too rich for some, but if you like it that way then go for that.
Ghiradelli is a sure thing, but be sure to buy a fresh bottle of flavorless cooking oil at the same time, like Crisco. I dump in 8z of walnuts or pecans to any brownie batch I make.
Ghiradelli mix can be morphed into chocolate cookies fast, with butter vs oil and less eggs. Recommended :P

There's a one bowl brownie recipe on the back of the Baker's Chocolate box, that actually uses butter which is preferred. It's not that much more work, nuke the chocolate 2 minutes, then mix in, butter, eggs, flour, etc. Pour the batter out.

Figure out if you're a cakey vs chewy vs fudgy preference. Then, hunt up recipes for that on Martha Stewart or epicurious until you find one you think is right for you with real chocolate and cocoa.

[Anonymous No.9021889]

>>9021818
>There is one advantage to mixes, that crack-sugary crust on top that you don't get in homemade.
There's actually quite a bit of discussion and experimentation that goes over that:
http://philosophyofyum.com/blog/2015/10/28/shiny-brownie-crust-foolproof-perfect/