Excellent and simple recipe. I was short on white sugar, so substituted the 3/4 white sugar for light brown muscado (taste and texture of light brown sugar). I sifted the little bit of white I had with the brown. I also doubled the recipe and also had to nearly double the cooking time, but was sure not to over bake. While the brown sugar made the brownies slightly darker, and sweeter (next time I'll reduce the brown sugar 1/8c when substituting white for brown), this turned out to be one of the BEST brownies I've made. Much better, less sweet and less expensive than the WS brand brownies I've been buying. This is now my brownie recipe.
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Excellent and simple recipe. I was short on white sugar, so substituted the 3/4 white sugar...