These were good. This recipe has a lot of potential. I only had double yolk eggs, but still used two anyway. Perfect moistness. I used half white sugar and half brown - but next time I will increase the sugar by 1/3 cup because these weren't sweet enough (I only served them with a sprinkling of icing sugar). Definitely double the recipe because they could do with being a bit thicker. I did add the baking powder as I wanted them to rise. These cooked in about 20 minutes, so make sure you check the batch. We like brownies without icing, so next time we would increase the sugar in the batch. Thanks for the recipe and I will try again and update. Made these again about two days later and upped the cocoa to 1 cup, 5 eggs (I only had double yolk eggs so nice and moist, 3 cups of sugar - half brown, half white, left everything thing else the same. I found these actually had the flaky top after they cooled. They tasted better after about 4 - 5 hours, than warm out of the oven. When cool, they seem to contract and the top crackles and the middles get all squidgey. When they're warm and heated, they rise and expand, and are kind of cakey (in a good way). They were five star worthy with this moderation and I will continue to use this recipe as I've never seen them go so fast.
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These were good. This recipe has a lot of potential. I only had double yolk eggs, but still...