I doubled the recipe. I used 472g of dark chocolate with almonds, 1 cup of butter (halved from original,) 5 eggs (1 more than half,) 5 teaspoons vanilla, 6 cups of flour. My brownies stayed together fine and were quite moist. They didn't need the extra butter or eggs, and since my chocolate was already slightly sweet (it's like using semisweet chocolate,) I didn't add any sugar at all. They were plenty sweet.
I also made a blondie version in the exact same way, except that I used 1 small package butterscotch chips and 1 small package white chocolate chips instead of the dark chocolate. I thought it was too sweet, so I'd cut down the amount of chips by 1/5 maybe.
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I doubled the recipe. I used 472g of dark chocolate with almonds, 1 cup of butter (halved from...