How I got out of, and into, the box
Until 2010, I made brownies using my mom’s buttery, melty, from-scratch recipe. And DAAAAANG is her recipe good!
Box-mix brownies were always my competition, even back 10-20 years ago, when they weren’t much of a threat. But in recent years, they got better. Then pretty doggone good. And then fairly awesome.
So I stepped up my game. Pow! To each homemade brownie batch, I added frivolous and unexpected delights — whatever struck my whimsiest whim. Like macadamia nuts and Mounds Bars, or dark chocolate and raspberry preserves, or Kahlua and chocolate custard. During an entire “summer of brownies,” I concocted new recipes in my mad-scientist brain. Then I used my kitchen as a lah-bore-uh-torey to generate works of sheer culinary genius or failure, which I live-tested weekly on my husband and coworkers. (Everyone survived.)
But it started to get expensive. And time-consuming. And exhausting. All because I had this need to be “better than” a boxed mix. Why was I fighting against those mixes when they had grown to be so good? Didn’t they, somehow, deserve my respect? Were box mixes really the enemy, or was it all in my head? Fighting against the box was a paradox that made less and less sense. And then…
I had an epiphany. I decided to embrace the box. But I still piled on all of my luxurious addendums. Suddenly, I was creating disarmingly delicious brownies — affordably, easily, and as fast as friends could eat them.
Now it’s your turn to take box mixes and turn them into magical, one-of-a-kind homemade treats! Have fun, be nice, and use this site to share your ideas.
-Denise Hergatt Leo, Global Brownie Ambassador
Email me: email@example.com