I’m a bit of a brownie snob.
I haven’t always been that way. I grew up on boxed mixes (as a 7-year-old, my mom made “scrambled egg” brownies by accident for a fundraiser and refused to bake any from scratch since then), but I always followed the directions for fudgier ones. No cakey brownies for me!
I finally mixed up these as my first from-scratch batch. They were dense, rich, fudgy, and pretty much perfect… Plus I avoided eggs to prevent problems from any hereditary “scrambled egg” brownie genes!
Since finding that recipe, I’m the opposite of Mom—I rarely buy boxed mixes anymore! But now it’s time to branch out again. I want to develop my own brownie recipes!
These… Are amazing. They’re soft and chewy, really rich, and super dark. I nearly named them “so-dark-you’ll-need-a-glass-of-milk” brownies! But that took too long to say, and I’d much rather spend my time eating one five of these.