"Not the needle, nor the thread, the lost decree. Saying nothing, that's enough for me."
Woods by paumatias
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I secretly bake at midnight when the folks are upstairs and are far-off doing their own businesses because I am still embarrassed to admit to them the fact that I am no baker by profession, that all the sweets they wreck inside their mouths are of boxed mixes. From Maya to Mrs. Fields to Philsbury, name it. I've baked them all. Ghirardelli though is the one boxed brownie mix that deserves full recognition. It tastes different and so fucking unbelievable. To add to that, Ghirardelli Triple Chocolate Brownies (let me call it GB to cut it short) make the best christmas gift to practically anybody. You could trick them into thinking that you've made them yourself, considering that GB (Ghirardelli Brownies, not gimmick bastos) isn't really as popular to the masses.
After making more than five batches of these, I've found the best way to make GB:
1. Follow directions. Some people act as if they're chefs when baking from scratch, and that's when the problem all start. If it says add egg, stop looking for alternatives to baking it without the egg. If you're allergic to eggs, simple - don't eat it, nitwit.
2. Don't bake it less than forty minutes and no longer than forty-five minutes.
3. Cut it a minute after baking, while the pan is still hot to touch. The ultimate secret to smooth cutting is to use a plastic knife, the one which has stubborn ridges. It will save you dishwashing liquid too.
4. Be patient. Eat it after an hour. And don't be foolish enough to refrigerate it.
(my kakarag-karag point-and-shoot camera still takes decent photos)
These are the most mouth-watering, taste-gasmic brownies and I am most inspired behind the success of the people accountable for the creation of these babies. They give me a more purposeful reason to stop whining and complaining about why I'm even studying food.