These brownies are very good, but I can see where they are very easy to screw up: I followed the recipe exactly for an 8x8" pan, and the brownies were only about 3/4" thick, with the topping. In my gas oven, it took 17 minutes to cook. Stir in the ingredients very, very slowly-almost fold in the ingredients. Don't beat it at all, or you'll end up with cakey nonsense. When they came out of the oven they looked grey, a sign that there may not have been enough cocoa in the recipe, but with the topping, you couldn't tell. I did not use the topping included with this recipe, but a simple ganache (1/2 cup boiled cream mixed with 3/4 cup chocolate chips), drizzled with runny chocolate frosting (1/2 cup ganache mixed with 1 1/2 cup confectioners sugar). The key to put the whole thing together is to put the topping on while the brownies are still hot-The reason is because part of the topping should melt/absorb into the baked batter to create that 'melt in your mouth' treat aimed for. Next time I will double the recipe for an 8x8" pan, for 1 1/2" thick brownies. With the ganache topping, these babies are rich enough to feign a torte if cooked in a round cake pan:)
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