I have searched for years for a home made brownie recipe that turned thick and fudgy, with the crunchy, crackly top and extra chewy corner pieces. I made this recipe this week for first time after reading a few reviews. Can't imagine not liking these unless you prefer a dry cake brownie, hey, that is why God made cake!
3 cups of sugar seems like a lot, but I did not think they were too sweet and I have a super sensitive taster, one cup of butter is a lot too, and so are 4 eggs. The batter was amazing, super thick and I could tell then how good they were gonna be, was consistency of a thick creamy frosting. If you fit this recipe in a 9 X 9 pan, you are a magician. This batter filled my 9 X 13 pan over the halfway mark.
My only advice is don't overbake. I read that toothpick should come out clean and baked an extra 10+ 15 minutes so the edge pieces were
a bit more crunchy ie. crumbly,but everyone that tried them loved them.
So, the only change I made was adding some walnuts, may try the mini chips next time. Pretty sure these would be fantastic without chips also. Will never use another box mix. My goal now is to adapt to gluten free!
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I have searched for years for a home made brownie recipe that turned thick and fudgy, with the...