5 stars with frosting,3.5 without.Using a glass 9x13,I doubled the recipe pretty much except 3 eggs,not 4 & increased vanilla to 1 1/2t.Oh,less sugar: 1 3/4c for double recipe. Mine was done by 25 minutes.These didn't come out too gooey (although it wouldn't be me to make a complaint over that! :D) or too cakelike. They're more fudgy than cakelike for sure. I'm not a fan of cakelike brownies - hence,one less egg.If I wanted cake,I'd go for a cake recipe. :o :) 'Might like them a little taller.They're about a half inch,but that's not a flaw.It's more something that may improve clean cutting.For the frosting, used hot coffee instead of water - still added the instant.I accidentally (as in "oh, there's more confectionary sugar in the cup!" after I'd frosted) reduced sugar to 1 1/4c. Very thick, added 1T milk.It's a not-firm, but stays-in-place-once-on the brownies frosting,nice & shiny.'Didn't double the frosting, but did add a pinch of salt to it.Stays shiny, but not hard.It "gives" a little when you bite,forming very slight crinkles.Yummy,I say.'Might need some vanilla in the frosting - just cause I'm a vanilla freak.I'll add all the sugar next time, too.One more comment,using a flat spatula(looks like a pie server but flat & has a straight edge, not pie shape),this cuts beautifully.I mean gorgeous - like those photos where the frosting doesn't spread into the cake.(I secretly think they make those individually.No one could bake or cut a cake so perfectly as shown!)
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5 stars with frosting,3.5 without.Using a glass 9x13,I doubled the recipe pretty much except 3...