While the end product was moist and tasty, it is a pet peeve of mine when working with recipes that are poorly written.
First, novice bakers need to know whether to use salted or unsalted butter. I used salted butter and then later found the standard is unsalted for baking. Fortunately, it still tasted great and would probably be bland using unsalted. Second, it says 25 to 30 minutes. This is my first time baking brownies so I was unsure if the toothpick test was appropriate for them. My oven is calibrated right at 350. At 25 minutes the toothpick came out goopy, at 27 it came out clean. Third, cocoa powder should be sifted to get the lumps out.
I am a former chef, not a baker and still have a lot to learn. I feel that if you are going to post a recipe you write it for the newest baker.
SUGGESTIONS FOR EASIER PRODUCTION:
Now about the recipe. I would suggest mixing the sugar and all the wet except the butter and mix the dry in a separate bowl. Cut the butter in chunks and melt on a very low temp, then just before they are all melted pull it off the heat and stir. This melts the remaining chunks and lowers the temp so it cannot cook the eggs. Add it to the wet, mix well, then gently mix the dry in just until moistened. The ingredients get thoroughly mixed without over-mixing the final batter.
I hope this helps.
1 user found this review helpful
Dec. 18, 2014