Ghirardelli Chocolate Supreme Brownie Mix Review
by Lisa Maliga
Rated "G" by the Author.
edited: Monday, April 07, 2014
Posted: Monday, April 07, 2014
Become a Fan
I highly recommend the Ghirardelli Chocolate Supreme Brownie Mix
By Lisa Maliga
Photo and text copyright 2014
It was an impulse purchase this box of brownie mix. I needed to bake brownies so I could photograph them for my next eBook cover. So I bypassed the usual suspects of Betty Crocker and Duncan Hines for the more expensive alternative, Ghirardelli Chocolate Supreme Brownie Mix. Like the others, the additives were few—water, vegetable oil and just one egg. It also contained a chocolate syrup pouch for added flavor—something I always appreciate. The one thing I couldn’t do was add any walnuts as the brownies featured in my book are sans nuts or any other type of fun ingredients like marshmallows, coconut, caramel or even frosting. But that's a-ok because a true brownie will taste marvelous no matter how simple the ingredients are. And the brownies in my book are baked from scratch but they do require a bit more work than a mix brownie.
Now if you're short on time and want an easy to make brownie, I can highly recommend the Ghirardelli Chocolate Supreme Brownie Mix. Also, if you're a fan of buttery brownies, I suggest you grease the baking pan with butter instead of using cooking spray.
Ghirardelli kindly includes such valuable tips as not overbaking brownies. To many of you, that may be a no-brainer. To me it's a major issue as I love soft and chewy cookies and especially slightly underbaked brownies as they tend to be heavy. However, if you want a thicker, heavier brownie they suggest adding two eggs and less water.
Being impressed with Ghirardelli's brownie mix isn't a surprise. I enjoy their chocolate, especially their peppermint bark. For more information about this well named brownie mix, here's the page:
Next week I'll be showing you the cover of my forthcoming eBook that will be featuring brownies…and more!
Web Site: Official Website of Author Lisa Maliga
Want to review or comment on this article?
Click here to login!
Need a FREE Reader Membership?
Click here for your Membership!
|Reviewed by Lisa Maliga
Please send me a link to these!
|Reviewed by Ronald Hull
|I highly recommend the Alice B. Toklas recipe. ;-) Actually, I have cut out the middleman and eat Ghirardelli dark chocolate regularly. I recommend it over Hershey's overly sweet and milky versions of dark chocolate.
I have just finished scanning nearly 500 meticulously written recipes that my mother gathered over 60 years and was producing from her kitchen until last year when she entered assisted-living and other people's cooking at 89. Many of these recipes remind me of the mouthwatering delights she baked for us, including fresh bread from scratch up until recently. A busy working mother, she wasn't adverse to serving us 10˘ packages of Kraft macaroni and cheese for lunch, buying white bread with no nutrition that we enjoyed making toast with, and making chocolate cake quickly with a Betty Crocker cake mix.
I have nearly finished with the links, and will post the recipes soon on my website. Some of the old ones are the most remembered.