Nuts or no nuts? If nuts, what kind?
Chocolate chips, M&Ms, Reeses, nothing?
Frosted or not?
Inside piece or edge?
Box mix or made from scratch?
Anything else?
My choices:
Preferably no nuts, but pecans are OK.
Chocolate chips are OK, but I’m not crazy about candy bits in them.
No frosting - that’s for cake.
Inside piece, tho I will take an edge if that’s the only option.
Box mix - I figure if someone took the time to measure all the ingredients for me and package them for my convenience, who am I to scoff?
In fact, I bought a box mix today for tonight’s dessert.
Generally no bits of any sort (goes with nuts). It’s a texture thing for me but not a deal breaker either for me like nuts are.
*My GF once decided to test if I could tell the difference between the more fudgy or more cake-like brownies you can make from the box (basically a couple more eggs). I prefer the more fudgy ones and she was surprised that I noticed the difference immediately after one bite.
Of course, this is all preference. These are just mine.
Variable on nuts, but usually not fond of other chunks (I do have some mild texture issues with food).
Generally, I think frosting is overkill on brownies.
A bit of a preference for edge, but either is good (hey, it’s a brownie!).
Box mix is fine by me, and I tend to use the fudgy recipe vs. the cakey recipe (the latter is good, but the fudgy version is IMO better).
A vote for cakey (if I wanted fudge… ).
After that, nuts are a must (walnuts), but definitely no on chocolate chips, M&Ms, etc.
No frosting.
Made from scratch (I make my Mom’s recipe), though I can’t say I’ve actually tried brownies made from a box mix.
And I’ll take center or edge, they are slightly different, but both good.
Nuts are fine, walnuts or pecans. sans nuts is equally fine
Frosted if real made at home with butter frosting, otherwise never mind
Fudgy vastly over cakey
Good semi-sweet chocolate chips are fine (Ghirardelli) sprinkled on top before baking in lieu of frosting
From scratch over box mix. From my mother I have a recipe for Saucepan Brownies, very quick and easy, mixed in the saucepan you melt the butter in so no extra bowls dirtied. Dense and fudgy.
Absolutely an inside piece. Edge piece only if that’s the only type available
My husband’s cousin makes these, but she adds something else which made them even better. But I don’t remember what.
If nuts, they have to be good walnuts (so many taste rancid to me) or pecans. The nuts should be toasted and whole, not chopped.
I generally don’t like nuts, but for really good fudgey brownies, the nuts help balance the brownies.
No frosting. A dusting of powdered sugar is permitted.
Inside piece.
I don’t do box mixes because of strange reactions. If I’m just going to have one serving, then that’s fine. But for making at home, I’m making it from scratch.
Never had them, but I could imagine that dried cranberries would be a yummy addition.
Grand Marnier or Cointreu.
Okay, now I’m thinking fudgey brownies with toasted pecans, dried cranberries and a Tbsp of Grand Marnier, dusted with powdered sugar. Or maybe candied orange peel.
If you have an Aldi’s near you their boxed brownie mix is quite good. I like to put about a teaspoon of Penzey’s Pico Fruita spice mix into the batter for a bit of a spicy kick. Oh, and corner piece, please.
No nuts. I like nuts on their own, but not in baked goods. They get weirdly soggy, and also, i don’t care for the texture they add.
Chocolate chips are okay. I’ve never had other candy bits. My guess is i wouldn’t like crunchy ones.
Not frosted
Edge. In fact, is there a corner left?
We always make them from scratch, from the recipe that used to be on the box of “Bakers chocolate” back in the 80s.
Definitely cakey! I really don’t enjoy under-baked baked goods, and that’s how the “fudgy” ones read to me. I like actual fudge, but brownies should be fully cooked, ideally with crispy edges. They aren’t cake, a good cake is, imho, moister and softer than a really good brownie.
I often don’t enjoy brownies that people bring to events. In addition to that unpleasant gooey texture, they often taste a little of undercooked flour and artificial something. But i usually taste them, and sometimes i like them.
And if y’all don’t like my brownies, i guess there will be more for me.
99% of time, no nuts, 1% of the time pecans.
No additional stir-ins, no “ribbons” of raspberry or caramel
Frosting is evil.
Edge, and always edge, but only if a corner isn’t available.
Made from scratch if I can convince the wife, otherwise GOOD quality box.
In addition:
Cake like brownies are the work of Satan. Much like @Whack-a-Mole, if I want chocolate cake, I’ll make chocolate cake.
Micro brownies to maximize crust are acceptable, such as cooked in cupcake pans.
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