First of all, these brownies are good. But they're not great. I've been on a quest to find the best brownie recipe, hoping to match the brownies made by my friend's mom from my childhood. The brownies she made were in a whole different class, and only once did I taste a homemade brownie that had a similar taste. I did half brown sugar and left out about a tablespoon of white sugar. I also chopped up semisweet chocolate instead of using chips. These bombshell brownies make good, fudgy brownies, but they're a bit cocoa-y, and you have to make SURE you add the extra chocolate bits (they really make them better, even though I wasn't wanting to put them in) and UNDERCOOK the brownies!!! If you cook them for the recommended time, you'll get cakey brownies, so keep your eye on them. The time to take them out of the oven is RIGHT before you start to smell them, so it's tricky.
I've tentatively decided that cocoa is what makes these and brownies not as good as they can be, not the best flavor, so I'm searching for a recipe that uses melted chocolate, or maybe I'll try dutch cocoa. I'm going to try the Barefoot Contessa one next.
So, in conclusion, use half brown sugar, leave out just a bit of white sugar, undercook them as much as possible, put in the semisweet chocolate. Then they are good brownies, but again, not the best.
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First of all, these brownies are good. But they're not great. I've been on a quest to find...