We didn't have all the same ingredients as the recipe called for, but I doubled the recipe and substituted as best I could. Regular flour instead of coconut flour, coconut oil & canola oil instead of grapeseed oil, chopped almonds instead of walnuts, etc. Perhaps my problem was that I added a bit of extra flour, thinking the batter looked far too runny (or else I absentmindedly did something else wrong, math of any sort not being my strong suit). It turned out a little more cake-like than desired. Our oven, we found out later, heats up hotter than the gauge on top says, so the edges of the brownies got a bit dark and hard. However, the inside pieces were all right, though hardly the fudgey type of brownies I prefer. My brother and others liked them, though.
-Melissa for the Merritt Sisters
1 comments:
That is so funny, our were super fudgy:-) We agree that fudgy brownies are the best!
Esther
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