I made brownies using Pillsbury mixes.
The brownies from the mix lacked chocolate flavor.
I loved the Ghirardelli mix, but Pillsbury's were my favorite.
A brownie with a strong chocolate flavor, a fudgy center, and soft edges is a good one.
To find the best grocery store option, I made Pillsbury's, Ghirardelli's, Duncan Hines, and Betty Crocker's versions of brownies.
I used an 8-by-8-inch pan with baking spray and lined with parchment paper for each mix to make sure it was consistent. I used a cake tester to make sure the brownies were done.
After cooling the brownies in the pan for 20 minutes, I transferred them onto a wire rack and allowed them to sit for another 20.
Pillsbury's chocolate fudge brownie mix was the first thing I started with.
The brownie mix called for two eggs, a cup of oil and a cup of water.
I put the eggs, oil, and water in the oven. I stirred the brownie mix with a whisk and no dry spots remained.
The box said to mix with 50 strokes, but I did not count, so I made sure to remove any ingredients that were clinging to the sides and bottom of the bowl.
The brownies came out of the oven with a big crack.
I baked the brownies for 50 minutes and they were able to rise and dome in the center.
They deflated a little when cooled and the crack was not obvious. They had a shiny, crackled brownie top.
I didn't find any flaws with Pillsbury brownies.
The brownies were thick and fluffy, with a fudgy center, and the edges were not dry.
They had a pleasant chocolate flavor and were not overly sweet.
Duncan Hine had a brownie mix.
Two large eggs and a cup of water were included in the mix.
I was told to incorporate everything with about 50 strokes after I added all of the ingredients.
I made sure the ingredients were distributed evenly. I spread the batter into my pan.
The brownies had crackled tops.
The brownies were supposed to be baked at a higher temperature of 350 degrees, but only for 34 to 37 minutes.
It took 37 minutes for mine to bake.
The brownies had a nice chocolate flavor.
The brownies were shiny and had a crackled top.
The edges were slightly dry, but they were solid fudgy brownies.
I tried the Betty Crocker brownie mix.
Two large eggs, 1/2 cup of oil, and a cup of water were included in this brownie mix.
I put my wet ingredients into the dry mix while I was in the oven.
The longest amount of time out of any brownies was 53 minutes.
The brownies from Betty Crocker looked good.
The brownies had a glossy chocolate exterior with a crackled top.
The taste of Betty Crocker's brownies was not great.
The edges were not dry and the center was not.
They tasted rather sweet and the chocolate flavor wasn't as pronounced as I prefer, which is interesting since they were labeled as dark chocolate.
I went with Ghirardelli's brownie mix.
A cup of water, one egg, and a cup of oil were included in this brownie mix. The smaller number of this ingredient immediately indicated a fudgier desired end result to me, because eggs tend to make brownies cakier.
The brand said to combine the wet ingredients separately before adding them to the dry mix.
I spread the batter in the pan to see how much darker it was than the previous mixes. There were chocolate chips in this batter.
The brownies from Ghirardelli looked darker than the other mixes.
The brownies were dark in color but had the same crackled top as the others.
The brownies from Ghirardelli had a denser, more fudge-like texture.
I think the chocolate chips and dark chocolate used in the batter gave them the most intense flavor of the bunch.
My preference is for brownies.
The edges were a little tough.
I baked Chocolate-Fudge brownies.
Two eggs, a cup of melted butter, and 2 ounces of oil and water were included in this brownie mix.
I melted my butter in the oven at 350 degrees per box instructions so that the eggs wouldn't scramble. The wet ingredients were combined with the dry mix.
I had to use an offset spatula to smooth the batter into the pan because it was noticeably thicker than all the previous mixes. The mix had a dull texture and chocolate chips in it, like the Ghirardelli brownies.
The brownies were dry and bland.
I baked these for 22 minutes and noticed that they came out with little bumps on top instead of the crackle that the other brownies had. The mini chocolate chips that I spotted were gone.
Despite having fudge in their name, these brownies were the cakiest of the bunch. Even though I baked them for the shortest amount of time, they were a little dry.
I liked the ingredients but didn't like the texture.
The box states that the mix uses whole-grain wheat flour, which may have contributed to the coarse texture.
One of the ingredients on the back of the box could be used to make brownies moister.
The brownies tasted a little bland, not sweet or chocolaty enough for me, and the graininess I noticed before was present after baking. I suspect that the aftertaste was caused by the addition of the wheyProtein added to the mix.
Pillsbury is the way to go for brownies that are moist and fudgy.
When I make brownies, I want the final result to be fudgy rather than cakey with a noticeable chocolate flavor.
Pillsbury's mix yielded thick, fluffy brownies that were moist and had a nice chocolate flavor, so it is my top pick. They baked off evenly, were not overly sweet, and had a shiny, crackled crust and tender edges.
Pillsbury had a better chocolate flavor than Ghirardelli. The brownies had an excellent texture with a fudgy center and I thought the addition of chocolate chips was a great touch.
Duncan Hines brownies were a bit too sweet for my taste and Betty Crocker brownies were a bit too sweet, but neither were bad. I could see that both mixes made people happy.
The most expensive option at $7 per box was not something I was impressed with. If you are looking for a sweeter dessert, you might enjoy these more than any other brownie I have tried.
The original article can be found on Insider.
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