This is it, this is it, this is it!!! The homemade brownie I've been looking for, to rival that preservative-laden boxed mix that's been my guilty secret. For those who don't really want a sugary brownie, here's my experience: the first time I made these exactly as written. They were thick, fudgy, and had that satiny brownie shell on top - definitely 4.5 stars in my opinion, just a tad sweeter than I would have liked. Then I made a second batch using Hershey's special dark cocoa instead of their regular cocoa, and this did the trick - they baked up the same as before but were intensely dark, almost black, in color and had the richer, darker, slightly less sweet taste I'd been craving. An absolutely perfect brownie in my opinion! Like others, I use a stand mixer to beat everything together really well, then add the chocolate chips by hand with a silicone spatula before spreading it in the dish. I use a glass dish lined with greased foil, bake it at 350 for 37-38 minutes, and I've had none of the problems with dryness/texture that others mentioned, even living in fairly dry California. I just make sure to cover the brownies tightly with foil once they're sliced and on the plate. Thanks, Brooke, for a great recipe!
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This is it, this is it, this is it!!! The homemade brownie I've been looking for, to rival...