Mmmmmmmmm, rich, fudgy fabulousness! I didn't have quite enough unsweetened chocolate so used 4 oz unsweet. and 2 oz semi-sweet (Ghirardelli in both cases). I used aluminum foil to make a "sling" in the bottom of the pan so that I could easily remove the goods after baking, though I should have taken better care to grease the sides of the foil sling as well as I did the bottom as the sides stuck to the foil a bit. Other than the chocolate, made as written and 30 minutes was perfect for my oven. Thanks so much for sharing!
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These just came out of the oven, and they're super delicious! We can hardly wait until they cool, and keep picking at them. I had asked F to bring home Bakers Dark Chocolate, and he brought home unsweetened chocolate instead. I also accidentally defrosted some beets this morning, instead of the blueberries -- so I figured now's a good time to try brownies for the first time. Excellent recipe and very easy to follow. Only change I made was to add about a cup of pureed beets to it, but only because I had to do something with them. We look forward to having these after dinner with some vanilla frozen yogurt. --C
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