I learned the hard way that brownies must cool COMPLETELY in order for the flavors and textures to settle in. I kept treating them like cookies where I’d eat one right after pulling them from the oven! Anyhoo, using this recipe - I added a few alterations. I hardly measured the amount of chocolate/cocoa that went in - I used, maybe the called amount of cocoa powder but added, maybe 1/4 cup of melted dark chocolate from Trader Joe’s (my friend had STACKS of their Pound Plus). Another alteration was to use 1/2 sugar and 1/2 brown sugar. The last addition was about 1 tsp of instant espresso powder to add some richness. These brownies taste the best after cooling them in the fridge for while. The result is a very decadent, fudgey, not too sweet, and slightly chewy brownie!

I learned the hard way that brownies must cool COMPLETELY in order for the flavors and textures to settle in. I kept treating them like cookies where I’d eat one right after pulling them from the oven!

Anyhoo, using this recipe - I added a few alterations. I hardly measured the amount of chocolate/cocoa that went in - I used, maybe the called amount of cocoa powder but added, maybe 1/4 cup of melted dark chocolate from Trader Joe’s (my friend had STACKS of their Pound Plus). Another alteration was to use 1/2 sugar and 1/2 brown sugar. The last addition was about 1 tsp of instant espresso powder to add some richness.

These brownies taste the best after cooling them in the fridge for while. The result is a very decadent, fudgey, not too sweet, and slightly chewy brownie!