These brownies are the bomb! I’ve found the perfect combination of ingredients to make the fudgiest brownies yet… Enjoy!
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These are some some of the reviews from people who tried the Brooke’s Best Bombshell Brownies Recipe :
Jeremiah :
These brownies came out great, so fudgy and chewy! Sine there is extra egg in place of the usual oil and no baking soda/powder, the result is an intensely rich, decadent brownie. I used milk chocolate chips and used 1 1/2 c. white sugar and 1 1/2 c. brown sugar. I have found that this adds a more saturated, special flavor. The best way I have found to melt sticks of butter is to place them in a large, microwaveable Tupperware cup and microwave them for 30+ seconds. By doing this, you don’t have to go through the hassle of cutting the butter. Also, in place of sifting the flour mixture, all you need to do is whisk it. Whisking produces the exact same effect/texture as using a conventional sifter, plus it is much easier to clean! I highly recommend this recipe. You have got a winner with this one Brooke!
Lisa :
Okay, these were great. I made 2 small changes. First, instead of 3C white sugar, I used half/half of regular sugar and brown sugar. Next, I didn’t have semisweet chocolate morsels, so I chopped up some squares of semisweet chocolate. Worked just fine. When I cut up the chocolate, a lot was in slivers, so melted & helped form a fudgy synergy! I’d recommend this & I’ll definitely make it again. Maybe try pecans next time. Also, I used the 9×13 pan recommended; but were kind of thin…so I might try a slightly smaller pan next time & see if I can get them a little thicker, without affecting the gooey light texture.
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