Many of my readers have been doubling our recipe to get thicker, fatter brownies, substituting half of the white sugar for light brown sugar (as suggested in the notes section) and getting amazing results.
After passing these around to my neighbours and friends, hearing the moans coming out of each and every one of them while slowly sinking their teeth into these brownies, I knew in my heart this recipe is a winner.
The batter itself is to DIE for! Good luck NOT licking the spoon and bowl clean.
add-in ingredients
I threw in over 1 cup of chocolate chunks IN AND ON these (I used 45% cocoa chocolate), but you can also add:
crushed nuts (peanuts, walnuts, pecans, almonds, etc)
dried fruits (dates, blueberries, cranberries, raisins)
shredded coconut
caramel pieces
diced marshmallows
peanut butter chips
Start with 1/2 cup each add in, or 1 cup if using only one option.
baking pans
Here’s where things got interesting during testing. We used three different baking pans, and they all came out perfect. It all depends on your preference of thickness:
A 7×11-inch pan yielded thicker brownies (about 2-inches thick), baked for 40-45 minutes and slightly uneven in consistency (fudgier in the centre and set around the edges).
An 8×12-inch pan yielded the perfect brownies and MY personal favourite (just over 1-inch thick), baked for just under 25 minutes and resulted in just the right thickness and consistency, while still ooey, gooey and chewy.
A 9×13-inch pan resulted in thinner brownies (about 3/4 of an inch) and even consistency throughout. Baked for around 18 minutes. Perfect texture but I prefer slightly thicker pieces.
Please note: some readers find using darker or black pans comment that baking goods bake a lot darker and drier underneath, while readers commenting using lighter pans yield better more even and better results.
do you see that crackly top?
