Chocolate Brownies

July/August 1995

Your rating: None Average: 3.7 (16 votes)

The combination of full-flavored Dutch-process cocoa and moist brown sugar produces a classic fudgy brownie that is very low in fat. If you use American-style (nonalkalized) cocoa, add 1/2 teaspoon of baking soda to the dry ingredients to neutralize the slightly sour taste from the cocoa. For a pretty effect, drizzle the bars with melted chocolate.

Chocolate Brownies

2 Reviews for Chocolate Brownies

Good Basic Delicious

This is a tasty basic chewy brownie with room for invention. Tired of brownie recipes with long ingredient lists, I liked this recipe of basic ingredients. Used dark brown sugar and added a dash or two of cinnamon. Fabulous results, crowd pleaser that can be made in very little time, on the spur of the moment. Fresh berries and whipped cream were great on top.

Quick prep and flexible Recipe
Chocolate-y but...

The flavor was good but the texture was very chewy which I didn't like too much. It was good for a snack though when you just have to have chocolate.


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