What, no recipe? 'cause they sound yummy.
Small. Moist. Square. (Circle shaped is also an acceptable answer.)
The one-bowl brownie recipe found inside the Baker’s Chocolate Squares box is all you need. Dense, fudgey, perfect.
Dense.
I prefer nutted to un-nutted, but un-nutted is also acceptable. Though I can never eat an un-nutted brownie without thinking that it would be so much better if it only had nuts…
Frosting is un-necessary. Gilding the lily. Bah.
Some mix-ins are excellent: tiny marshmallows (or the big ones, but quartered), Reese’s Pieces (or the baking chips equivalent), M&Ms (dark) (or the baking chips equivalent), dried cranberries… but the best additive is chopped walnuts, yum!
I do dark chocolate brownies that are somewhere between cake and fudge— but I mix in a little peanut butter. First, I do a little PB in the batter, then- once it’s all in the pan- I’ll swirl a little peanut butter through the top. Everyone raves about 'em 
Must be dark, fudgey, slightly underbaked. No nuts; frosting is okay if it’s made with real butter and cream.
I’ve made and enjoyed the Ghiradelli mix brownies, but the regular Betty Crocker-type mix ones have a blandness I do not like. Especially since it’s a snap to make really good brownies from scratch. My recipe is not as complicated as Nigella’s (which I’ve copied because it sounds absolutely divine), but my brownies taste worlds better than box mix+egg+oil+water.
I will eat all the brownies with frosting that you guys are given, don’t even worry. Mmm.
I’m really surprised by all the anti-frosting zeal around here. My two best brownie recipes are frosted. And that’s not counting the peppermint brownies.
Raspberry truffle brownies are fudgy brownies topped with a mixture of cream cheese, bittersweet chocolate, and raspberry preserves. It’s very rich and delicious.
Orange mosaic brownies are fudgy brownies with orange zest added, topped with chocolate chips (when hot) that melt into a thin layer of brittle chocolate, into which I drop tiny little triangles of candied orange peel. They’re beautiful and delicious.
While I have a particular affinity for dense, fudgy brownies (frosting and/or nuts optional), any brownie is a good brownie in my book.
Definitely no nuts. I don’t understand putting nuts in other stuff. Nuts belong in jars and PBJ sandwiches.
Also…brownies should be diabetic friendly. Well…at least if you expect me to eat them.
I have a recipe for “Hershey Bar Cake” that I make into a two layer cake. I have enough left-over batter to make about a dozen cupcakes. Inevitably, someone comments on the cupcake saying it’s like a brownie.
-D/a
I like frosting, I like nuts, I like without either or both. What I cannot abide by is cakey brownies. If I want cake, I’ll eat cake. If I want a brownie, I want gooey fudge. I prefer my brownies slightly underdone for this reason.
After making Thomas Keller’s brownies (from his Ad Hoc at Home cookbook), there will be no more mixes in our house. Here’s a link to the recipe from NPR (with a few typos, but nothing significant): http://www.npr.org/templates/story/story.php?storyId=120133084
At first I too thought 3 sticks of butter was excessive and a little terrifying. But these are the moistest, chocolatey-est brownies I’ve ever eaten. And you don’t need a silicone pan or a stand mixer.