Oh wow this article was written specifically for me! :) My mom has been known for decades for her brownies, which she openly tells people are box brownies—Betty Crocker specifically, in fact—but people still love them. She noticed, a long time ago now (ten years?), that the recipe on the new boxes had changed, but since she still had a few of the old boxes, did some measuring and experimenting (and calls to the company) and found that a) the mix itself hadn't changed, just the amount of it, and thus that b) if you bought multiple boxes and kept a jar to "save the rest" you could measure out one "old box equivalent" of brownie mix and make it according to the old recipe and it would come out just like before.

So now we really do have a "secret recipe", that's just the old box instructions. Since the first time it happened we've noticed the box change several times (and the article above acknowledges this with an "(again)") but from what I can tell the powder itself is still the same stuff, it's just a different amount each time.

▲ blahedo 2 days ago | parent [-]

This is a link to the last time I talked about this here:

https://news.ycombinator.com/item?id=16534745

and to the particular comment in that subthread where I give the recipe itself:

https://news.ycombinator.com/item?id=16540539

EDIT: actually, let me also just paste the recipe here:

    3¾c. of brownie mix (again, Betty Crocker Original Supreme)
    2 eggs
    ¼c. water
    ⅓c. vegetable oil
    and the included packet of Hershey's syrup

The baking times on the old box were: for 13x9 pan, 28-30m at 350°, for 9x9 pan, 35-40m at 350°, and for 8x8 pan, 50-55m at 325°. (We usually use the 13x9, can't speak as much to the other sizes.)

As of the original redesign mentioned in [the 2018 article I'm pasting this from], the amount of brownie mix in a box was cut back to 3 cups, the recipe involved 1 egg instead of 2, and I don't remember how the water and oil were affected but they were different.

	▲	imglorp a day ago \| parent [-]
		Ok so this is the cake pan thread. They can shrink the amount of mix in a box but the hard limit of shrinking is the standard set of pans that everyone has. There are also bundt and springform pans in addition to the rectangulars. So if they shrink the amount in the box, as the original article mentions, they have to keep changing the recipe to increase the air and the rise so it still fits the same pans -- maybe badly. Or they just abandon the larger pans and don't offer instructions for them and it's up to the baker to buy multiple boxes and do the math?