this is an excellent brownie recipe, which i make ALL the time, with a few modifications: I more than double the amount of chocolate to 250gms of 62% dark chocolate (in NZ the bars are this size and it is just too much effort to measure out 200gms), decrease sugar to 1 cup white and 3/4 cup brown, decrease eggs to 2 and substitute a generous tablespoon of sour cream (i'd read that you could sub 1 tbsp yoghurt for 1 egg), increase vanilla to 2 tsp, add 1/2 tsp baking powder and 1/4 tsp salt, and leave out the nuts. i know this is a lot of changes, but we love the result. i just tried the sour cream substitution today (ran out of eggs) and it really added a nice subtle creamy note to the taste. ALSO, i line the pan with baking/parchment paper and the brownies never stick, plus it's so easy to clean up.
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this is an excellent brownie recipe, which i make ALL the time, with a few modifications: I...