Recipe by Linda Bernstein
"Double chocolate brownies...Enjoy!!!!"
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4 (1 ounce) squares
1 1/2 cups
This is a great recipe but if you want a more fudgey, chocolatey brownie use 3 eggs instead of four and use 1 cup of flour instead of 1 1/2. The more eggs you use, the more cake-like your brownies will be and the more flour you use, the less chocolatey they will taste.
I just made these brownies for a dinner party and they were disappointing. They are very cakee and not chocolaty. I thought they where a 2 but everyone else gave them a 3. I would not make these again.
I followed the recipe to a 'T'...read the reviews first and the repeating responses of not chocolatey or sweet enough but decided to follow exactly and could always add a frosting if not sweet enough. I gave a '4' rating because of ease of presentation, just the right size for a 9x13 pan, they baked up beautifully in my oven for 28 minutes(just until they started to pull away from the sides of the pan), and there were no scorches, burns, and very evenly baked. The texture is somewhere between cakey and fudgey so I think they would be suitable to please everyone on both ends of the sprectrum. The color is not a deep chocolate color so do agree they need more chocolate, and they are not really sweet enough. I am going to finish these off with a frosting and they will be lovely. I did add a bunch of chopped walnuts to the batter but kept everything else the same. They would be better if a bit more chocolate and sugar were in the recipe. I'm still searching for a really fudgey rich brownie like my friend Joan used to make.
These are some of the best brownies I have eaten. I have tried many different recipes but they never seem to be the right consistency of fudgy/cakey. These are perfect. The joke amongst my friends and I is that you can't have just one. It is unfortunately true.
These are awesome! My family attacked them right out of the oven. I used 3 tablespoons cocoa to 1 tablespoon canola oil as a substitute for each choc. square. Super fantastic!
I made a few changes, and out came the BEST brownies:
Used 8oz dark chocolate (70%)
Used 1cup dark brown sugar with 1cup white sugar.
I mixed the eggs with both sugars until almost double the volume, then added the vanilla, chocolate mixture, and finally the flour mixture. Baked for 30 min in a pan lined with parchment paper, and it came out just great!
I halved the recipe and cooked in an 8"x8" pan...the results were amazing! I confess to eating most of the brownies myself instead of the house guests they were meant for. They made great brownie sundaes and held up well in packed lunches (mine, of course). I wouldn't put frosting on them...they were great as is.
If I could give this more than a five star rating, I would' Absolutely one of the best brownie recipes ever. Added 2 T cocoa powder, a bit more semisweet chocolate, and walnuts. Had to make twice within 12 hours for family. What a hit' Thanks'
* Percent Daily Values are based on a 2,000 calorie diet.
Linda's Awesome Brownies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 198
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