Chocolate, Chocolate Make It Melt!

6 Jun

This week we decided on a true favorite: brownies! Brownies are great because they are so versatile. You can add nuts, dried fruit, candies or a variety of other ingredients to add variety to your brownies. You can even use brown sugar and no chocolate to make blondies! Let’s see how our recipes on this yummy dessert fared.

The guidelines for this duel are as follows:

  • Ease of prep/baking-10
  • Texture-20
  • Flavor/taste -20
  • Ingredient ratios- 10
  • Ease of cutting/eating- 10
  • Chocolate flavor-20
  • Evenness of baking -10

Andrea here. Who doesn’t love brownies? Get that chocolate in my mouth! But really good recipes are hard to come by. I found this recipe, giggled at the name and knew I had to make them! These are by far some of the best brownies I’ve ever made!

  • Ease of prep/baking-10/10, these are just as easy as making brownies from a box. No melting chocolate, no double boilers, just mixing by hand! The brownies also took exactly as long to bake as the recipe said.
  • Texture-18/20, chewy and delicious, just how brownies should be!
  • Flavor/taste -18/20, Yummy yummy!
  • Ingredient ratios- 10/10, the chocolate chips were evenly distributed.
  • Ease of cutting/eating- 8/10, a little crumbly on top.
  • Chocolate flavor-20/20, I think the chocolate chips really upped the chocolate flavor in this recipe!
  • Evenness of baking -8/10, the edges got noticeably done faster than the middle but didn’t start to burn.

Overall these brownies scored: 92/100!

I will definitely use this recipe again and again! Definite bombshells.

It’s Krista! Brownie edges are my dad’s building foundation on his food pyramid- followed by chocolate chip cookies and burgers. ANYWAY, we’ve made a ton of brownies over the year and recipes can be hit or MISS. Chocolate is my #2 favorite thing (Excluding dark- once it’s healthy, it’s not chocolate) icecream is my #1. This recipe would be beyond amazing with a scoop of icecream. mmm.

  • Ease of prep/baking-9/10 This recipe had very few ingredients but you needed a few pans to make it all happen. The less dishes the better!
  • Texture-18/20 Nearly perfect! I loved these brownies- a big turnoff in the brownie dept for me is they get cake-texture instead of dense and gooey-gooey-goodness(which is what these guys were)! They scared me a little during the mixing process because they smelled vinegar-ish. Weird? Yes. Worth it? Def.
  • Flavor/taste -17/20 Granted they were delicious and fantastic, but I wonder if working in milk chocolate or even semi-sweet chips would make them more my style.
  • Ingredient ratios- 10/10 tons of chocolate… everywhere!!
  • Ease of cutting/eating- 7/10 these guys cut and served fairly well (even though I apparently can’t cut evenly) the crust on top did have some basic issues with trying to flake off.
  • Chocolate flavor-20/20 totally chocolate- no doubt about it.
  • Evenness of baking -5/10 The edges on these burned- and I mean we-could-build-a-storm-shelter-with-those-bricks burned. I thought maybe since I used a glass pan it burnt them… soooo I made another batch in a metal pan- same issue. Not really sure what the deal with that was?

Overall this was a delicious recipe but if you’re looking for the full serving amount- find another recipe because you lose all the edges. This recipe got an 86/100 overall. I will prob make these again to test the milk/semi-sweet chocolate chips instead. 🙂


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