Since my husband gets migraines from chocolate but was kind enough to tell me "MAKE the brownies, already! I don' t mind!" I cut the recipe in 1/3. I had less than an ounce of ecuadorian chocolate, so added a tablespoon or so of cocoa (half of a 1/4 cup? a little less?) and chose to use organic grass-fed ghee instead of butter--and of course added a few twists from the sea salt grinder, baked in a little 2-cup casserole dish, buttered well, baked for 23 minutes. Turns out that was maybe 1/2 minute short, since it was still pretty gooey in the middle but once they cooled a bit and set up ... YUMMY!!!! Chewy chocolatey brownies with the crackly top and crunchy edges, just the way I like them! This recipe is a keeper! And they didn't stick at all! If yours are cake-like, they're overbaked. If they stick, you need more butter in the recipe--butter these days has more water in it than it used to have, which means that you're adding more liquid and less fat than you think you are. The ghee, being all fat, is perfect.
I made it again, using some good, sweet cream butter from the co-op, right off the farm--high enough fat content to work well, again, no sticking. I didn't have any chocolate so used 5T cocoa & an extra T of butter--next time I'll add an additional T of cocoa. Still YUM!!!
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Since my husband gets migraines from chocolate but was kind enough to tell me "MAKE the...