Talk about a tasty brownie.
This is, by far, one of the better brownies I have tried in my life time. And, seeing as I have survived for half of a century, that is saying something.
And did I mention yummy?!?!
I was never a big chocolate eater growing up. I preferred white cake with a butter creme frosting for my birthday and would pass when offered a chocolate chip cookie or brownie. Don’t know why, but was never a big fan of the cocoa bean.
That was changed during my teenage years when I developed a fondness for the Hostess Cupcake, Suzy Q, and Ding Dong. Ok, it was an addiction. I would put them in the freezer and eat them after school. During football three-a-days I had four packed with my lunches. All of a sudden I was hooked on chocolate.
The brownie was usually left alone though. They were dry and crusty on the edges or almost undercooked in the center. Maybe they were made wrong. Who knows?
I followed the directions closely and what turned up after baking was a pleasant surprise.
After baking, the edges were a little crisp and I was worried they would be hard and dry. After cooling for about 15 minutes the edges had gone from crispy to chewy.
I can handle chewy.
Chewy is good.
The brownies were uniformly moist with a very good chocolate flavor. They go well with a cold glass of milk, cup of coffee, or stop of ice cream.
So if you are looking for a great brownie mix I would recommend the Ghirardelli Double Chocolate Premium Brownie Mix to anyone.