I gather the reviews that suggest adding extra cocoa powder for a darker, more chocolatey brownie were using a light grade of cocoa powder. Cocoa powders are graded by their % fat; we used a 20% cocoa powder (a "rich cocoa" grade) and 3/4 cup. The brownie batter is extremely dark and tasted very, very chocolatey. We also reduced the# of eggs from 4 to 3, using extra large eggs, to make them more fudgy and less cakey, and baked them in a 13 x 9 inch glass dish.
They came out very cakey even with 3 eggs vs 4, chocolatey, and light (weight and texture, not color). Will try next time with 1 cup of flour and 2 eggs to get a more fudgy consistency.
Very, very fast and easy with a kitchen aid mixer.
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I gather the reviews that suggest adding extra cocoa powder for a darker, more chocolatey...