I substituted a mix of cranberry and lemon juice for the port.
The batter baked for 25 minutes before setting (pulling away from the edges of the pan and a toothpick comes out clean).
The end product was much softer and cake-like than expected; I was expecting something less crumbly and closer to a brownie consistency. The squares were delicious, but tasted like nothing more than brown sugar, butter, and walnuts.
I won't be saving this recipe =C
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