DAGODAME Profile - Allrecipes.com (18343881)

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Recipe Reviews 4 reviews
One Bowl Brownies
This recipe makes for some lovely, moist brownies, very fudgy not at all cake like. I used only 200g of sugar, and added a pinch of salt. I found the walnuts, which I didnt toast, gave a slightly bitter aftertaste. Still, that was not a recipe fail rather my laziness. Next time, I'm going to subsitute Fra Angelico liquer for the vanilla and use roasted hazelnuts for the walnuts

2 users found this review helpful
Reviewed On: Dec. 29, 2009
Sour Cream Chocolate Chip Cake I
As an American living in England I often have trouble when it comes to measuring soft, ingredients like butter,. It seems the gram conversion is always a bit too much. SO 115 grams of butter is too much for this recipe. This amount of butter made the cake a bit greasy. Taking this into account I still gave the recipe five stars. The texture of this cake is lovely and light; the flavour is the perfect combination of sweet chocolate and tart sour cream. I had to bake the cake for 50 mins. Again, it's a temperature conversion thing. Would I make this cake again...You Bet!!! The only addition I made was to include a pinch of salt in the dry ingredient mixture. Next time I'll reduce the butter to 100 grams.

1 user found this review helpful
Reviewed On: Dec. 11, 2009
Granny's Brownies
I thought two cups of brown sugar would be a bit heavy for this recipe so I used half brown/half white sugar. The brownies backed for an hour and a half and were still runny in the center while the outer bits were done to perfection. Next time I'll bake in a bit larger pan and move the temp up to 375 degrees.

4 users found this review helpful
Reviewed On: Dec. 1, 2009
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