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Holly
Made these tonight and added chocolate chips. Moist, slightly chewy and devine!
Irene
Hi there
If I want to substitute maple syrup for the sugar, will I use an equal amount?
Jessica Fisher
When you swap in maple syrup, the texture changes dramatically. I tried during a sugar fast and the result was this cupcake recipe. Very good, but not very brownie like.
Irene
Awesome! Thank you. I’ll give them a try.
Nicola
HiThank you Jessica Fisher, I just searched for a simple recipe and yours came up so I tried this recipe with gluten free (Dove’s farm self raising flour) I’m in UK, I needed it gffor me and not used to cups but had a set given to me at Christmas and found it was lovely.
I used some additions of mixed peel and cinnamon ( could only taste cinnamon cos needed a bit more perhaps peel)
I tried it because Our rainbow guide group (like daisy girlscouts) asked to bake brownies on zoom, so we are going to do this on Monday!
It should be fun this is the third time they have done baking over zoom! but wish us luck, it came out really rich I enjoyed it so I hope they will. maybe have a second slice with a cup of tea this afternoon after a walk.
Jessica Fisher
Yay! So glad the recipe worked well for you.
Sarah
These are good. I substituted a stick of butter (1/2 cup) for the oil since…well…butter. Also, chopped up a half of a dark chocolate bar languishing in the pantry and threw that in at the end. I’m at altitude and I baked them in a 9″ round cake pan at 350 for 30 minutes. Cut into wedges, it looks fancy-schmancy. Just took a leftover out of the fridge and nuked it for dessert. Yum.
Jessica Fisher
Sounds like your adaptations are fantastic. Kudos!
Susie
I recently discovered a simple technique of letting the cocoa “bloom” to enhance the chocolate flavor. Just warm the oil in the microwave slightly 20-40 seconds, then mix in the cocoa and let the mixture sit for 10 minutes. Treat the chocolate mixture like a wet ingredient and follow the regular direction. I really liked the results!
Kayw
Can you use gluten free flour, and which one do you prefer, plain I guess
Jessica Fisher
Yes, plain. Most gf blends are extra sweet, so you may want to reduce the amount of sugar just a tad.
Catherine
I really love the sound of this recipe, especially as you can make up a dry mix in advance! I’m so sorry, could you give the amounts in grams, I find it difficult to work out cup sizes etc!
Jessica Fisher
I would have to google that as well. I imagine you can find a converter online for that. I don’t ever cook in grams. Sorry. 🙁
Hannah
Is the baking powder necessary?? 🙂
Jessica Fisher
Yes.
Kelly
Do you know how badly I want brownies right now??!
Jessica Fisher
I hope you made some!
Sarah
Like a previous commenter, I attempted this with Hershey’s Special Dark cocoa and ended up with insanely thick batter. I had followed everything to a T, so as for food science I have no idea why it happened. I added enough liquid (milk) to get the batter closer to the texture I thought it should have (a little thicker than a boxed mix, but still spreadable) and increased the bake time. The result was fudgy, incredibly moist, satisfyingly chocolatey brownies that my son declared the best he ever tasted!
Jessica Fisher
Well, I’m glad you arrived at the right spot, even if it took a little work to get it there! I had some weird results with other recipes when I used special dark. I wonder why….