Quote:
Originally Posted by JPeriod
Um, worse brownies ever. I don't know what's wrong with them. Maybe the organic sugar? It's not super fine like bakers sugar. I didn't have bittersweet chocolate, so I used trader joe's 72% dark chocolate. After tasting the batter, I added 2 oz of semi sweet bakers chocolate I had on hand and it still didn't taste very chocolatey. I looked online and bittersweet/semi-sweet are supposed to be interchangable. I baked it in a smaller pan and it rose high, crisping the top, but leaving the inside mushy. It caved when cutting into it. Weird. I'm used to the ghiredelli's mix.
But if they work, I don't care!
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Glad to know I'm not the only one who thought they were awful. I had to force myself to finish the pan (who ever thought they'd have to say that about brownies!?!
)... and then it was all for naught anyway.
Here's to hoping they work for you!