>>21660518
>I haven't been making sweets because then you eat more. This is why I would buy them occasionally as a treat. At this point though I'll probably make my own and just use willpower.
I know what you mean. KAF's recipe is a bit unusual in that it's meant to be baked in a 9 x 13 pan instead of the usual 8 x 8. I find the higher yield works in the home baker's favor since post-bake you can divide up the brownie squares and freeze'em for a sweet treat later on (helps with portion control if you put most of them out of sight and have to dethaw them before enjoying).
>I don't generally shop at Aldi('s) because there's not a convenient location to me but when I happen to pass by one I'll stop and grab a box of that stuff.
>Thank you for the effort.
No problem. Part of why I think brownies are so well suited for mass-commercialization is unlike pies or most non-chiffon cakes they work best with oil, not butter, as the main fat because the recipe's dry ingredients include such a high ratio of cocoa powder vs. flour which is very hygroscopic. The batter can absorb a huge amount of liquids that went baked which can leave the final product dry or tough unless a liquid oil is used that gives a perceptible moistness in the end at room temperature. Also dairy fat tends to have a masking effect on the flavor of chocolate which is why a lot of Milk Chocolates are kinda blah vs. Semisweet/Bittersweet.

A note: Aldi's also carries another generic boxed brownie mix that looks like the red box on the right in picrel called Baker's Choice which is much cheaper. You do not want that box, you want the one labelled Specially Selected Premium Brownie Mix in >>21660291 which has more calories and which is I believe is their White Label'd Ghirardelli Brownie Mix (Ghirardelli Cocoa IS a high-fat grocercy-store cocoa powder).