This recipe is terrific! I've made these several times now, and have never had any issues, though I've noticed that some other people have had some trouble! Here are some helpful suggestions:
1. If you used Splenda or reduced the amount of sugar, the texture will absolutely be dry/hard. The sugar needs to melt to contribute to the moistness of these brownies.
2. If your brownies were grainy, your oven temperature might be off. Most are! Try baking these again at 325 instead.
3. If your brownies tasted too much like cocoa powder, it could be because there were chunks of cocoa powder in your mix. Cocoa powder tends to clump. Sift it and combine all dry ingredients together before adding the wet ingredients.
4. If these weren't cakey enough for you... its because this isn't a "cakey" brownie recipe! There are no leavening ingredients to give you a "fluffy" texture. You're going to get a dense, chewy brownie because that is what this recipe was designed to give you.
Great recipe, and if followed properly will give you some great brownies. Thanks for sharing!
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This recipe is terrific! I've made these several times now, and have never had any issues,...