Be it Betty Crocker, Ghirardelli, or Pillsbury, I only ever have to use (on average) 2-3 eggs, less than a cup of oil, and a bit of water.
Somehow, these people have been able to make it so that these mixes result nearly perfect without so much quantity of "wet" ingredients.
My mind boggles as to how they've achieved this due to the fact that the majority of "from scratch" fudgy brownie recipes I've come across usually call for a lot more with respect to "wet" ingredients.
I've been trying for a while to replicate these fudgy brownies with around the same quantity supplied in the mixes. Since I don't have the exact measurements of each dry ingredient, I had to play around.
My attempts have failed and I don't understand why.
I shouldn't have to use more ingredients for something others have been able to get with less.
Why can they do it?