Absolutely the best brownie I've made. They are incredibly chewy with an intense chocolate flavour. This is the 2nd time I've made this recipe. I baked the brownies for 45 minutes as the centre was still a little too moist after 40 minutes of baking. This resulted in edges that were a little harder than the rest of the brownie, however, nothing was wasted. I trimmed the edges, cut them into a tiny dice, froze the trimmed pieces and later added them into vanilla ice cream for a brownie ice cream treat. I highly recommend this recipe if you love a chewy, fudgy brownie that does not have any cake-like qualities. The moisture content of the brownies stays the same after 4 days stored in the refrigerator provided the brownies are wrapped in plastic wrap or zippered freezer bags.
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Absolutely the best brownie I've made. They are incredibly chewy with an intense chocolate...