These aren't something I'll be making for the staff room, but the high school judo team will love them. I didn't make the recipe exactly as stated, and in this recipe I think my alterations changed the taste/texture a lot. I replaced 1/2 the butter with plain, unsweetened yogurt. I replaced one egg with a tablespoon of milk. I cut out 1/2 cup of sugar and will probably use even less next time and replace some of the cocoa with low-cal hot chocolate mix or melted bittersweet chocolate instead (if you cut the sugar and leave all that cocoa, I can imagine getting some bitterness or strange aftertaste). I added nuts, which help cut the sweetness a bit. This recipe comes out very fudge-y, which is something many brownie recipes are missing and I appreciate. I started getting worried because as they were baking I read all the low-score reviews; odd aftertaste, dry, mushy, etc. But these came out well for me. I think over-mixing made them cake-like for some people, so it helps to only mix by hand and only until just combined. It also helps if all your ingredients are room temperature, including the eggs. I soak mine in warm water for about a minute before adding them. I cooked mine in a 9x13 pan and actually took them out 10 minutes before the 35 minute baking time I had set. They smelled done, despite what my oven timer had to say about it! They didn't toothpick-test clean, but I don't think they should. I covered them with foil to cool to keep the edges from getting hard, and on
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These aren't something I'll be making for the staff room, but the high school judo team will...