A Choose-Your-Own Adventure Brownie Experience
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pokey8 October 7, 2020
When you print the recipe the second page really has no value. In an effort to conserve some change should be simple to reduce the printing to 1 page. Just a suggestion.
Kimmycollins November 2, 2019
How do you make brownies and cakes with preservatives to control mold& extend the shelf life ?
nh171 August 14, 2019
I made a double batch of these so they would be thicker using the same size pan and they came out too gooey in the middle. What can I do to fix it? Cut down butter and oil? I'm afraid of increasing the cooking time as the tops and sides are already cooked.
Angelique L. December 16, 2017
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tasha October 30, 2017
ok. So i really wanna make this recipe work. It calls for 1 cup of melted butter, 4 eggs, 3 cups of sugar, a 1 1/2 of flour, 1 cup of coco powder. i used a 8x8 baking pan. and no matter how long i baked it for the inside still looked and tasted raw! should i reduce some of the butter and eggs ratio??
Gram1315 July 14, 2017
Why is there a large hollowed out section between the top of the brownies and the main section? Help!
Papa V. June 22, 2019
Your brownies collapsed in the middle for maybe one of two reasons, too much air was beaten into the batter prior to baking, hot air expands, cooled air collapses. Or, you allowed the batter during cooking to lose its stability...you opened the oven door. I hope this helps.
Emma P. May 27, 2017
Thanks for this article, it has really helped me understand the science of brownies! When I add fresh fruit, my brownies are wet. Should I add more flour, do you think? Or will this send them over into the realms of cakeyness?
Anna May 21, 2017
The recipe was very good, decadent. My family seems to like a sweeter less cake like brownie but not quite a fudge brownie. I wanted to replace the cocoa for semi-sweet chocolate, any suggestions on how to do that. I was thinking that because of the liquid I would have to eliminate the water but now sure if I'm on the right path.
Hanif March 19, 2017
Could i use bittersweet chocolate instead of semisweet? And if so how much sugar would I need to add in?
Hanif March 18, 2017
So for a very fudge brownie I can replace the eggs in the provided recipe with just egg yolks? And can I use bittersweet baking chocolate in place of the semi sweet chocolate?-if so would I need to add more sugar? Plus could I add/mix in pecans or chocolate chips/chocolate chunks to the batter before baking?
Sue April 26, 2016
These brownies are to die for...I used 8oz of chocolate chips and 2 eggs and a yolk and cooked in a 9 inch cast iron pan for 30min at 345. They came out so moist and fudgy with that flaky top.
Zeak March 6, 2016
Unless I missed it, it would have been nice to have an example of a cakey recipe also on this page.
M H. October 5, 2015
I'm in college, and my dining hall provides chocolate chips (but their brownies are too cakey), so if I try to make my own fudgy brownies with chocolate chips instead of real chocolate, how will that alter the taste/texture (if it does so at all)?
Tessa September 14, 2015
I bake a lot of sweets, but this post/this recipe was truly my brownie come-to-jesus moment. And these brownies DO keep really well! Especially when using coconut as the oil, for reasons unbeknownst to me. People who eat these brownies have told me that they want to bathe in them. If that isn't praise, I don't know what is
Lisa C. July 9, 2015
Try Nigel Slater's brownies (from The Kitchen Diaries). He describes them this way:"as dense and fudgy as Glastonbury Festival mud". It's true. They are a bit of a mess to eat, but sooo delicious.
Erin J. March 7, 2015
Update: after making these brownies a few times, my boyfriend discovered that the flavor and texture got even better after a day or two! We were still enjoying their fudgy texture almost 1 week after baking! Will be adding this to my list of items that are actually better to make ahead (a rarity in the baking world)!
FavourFlavour March 6, 2015
I made these and Alice Medrich's Best Cocoa Brownies one day apart so my family and I could compare. They are different. These are fantastic, with a lovely shiny flaky top, and are sweet, moist and fudgy with good chocolate flavor. The "Best Cocoa Brownies" are packed with an almost sinful dark chocolate flavor - they remind me of a dark chocolate truffle. So if you REALLY LIKE dark chocolate, make those. Otherwise, these are yum and you will love them!
Erin J. March 7, 2015
I LOVE that you made two brownie recipes to compare the difference. I have to agree with you-for totally dark, deep chocolate obsessed, Alice's recipe can't be beat!! Thanks for posting!
Amanda C. January 29, 2015
My favorite brownie recipe is Bon Appetit's Brown Butter Brownies with Walnuts. I've modified them a bit to make them even better. The spice blend I added takes it to a whole other level. As far as the fudgy/cakey/chewy argument goes, I dig them all...but that recipe I called out above is almost actual fudge (it only has 1/3 cup flower).
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