Intense chocolate brownies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 148) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LittleLemon on February 25, 2024

    This is one of the few recipes from this book that did not turn out well for me. Flavor was blah. Would not make again.

  • anya_sf on November 19, 2018

    I made 3/5 recipe in a 9"x9" pan, which means the batter was a bit thinner than the full recipe. The brownies were perfectly done and fudgy after 25 minutes in the oven, so definitely start checking early as the recipe recommends. I melted the chocolates and butter together in the microwave; didn't see the point in melting them separately. I did use a mixer to beat the eggs and sugar together, although it makes me wonder if an instruction is missing because they're just mixed on low - seems like they could simply be mixed by hand. The brownies were very good and nicely fudgy, but not the most intense ever (which was fine).

  • HeatherT on January 16, 2011

    Came out just ok. Will try again with less baking time for a second opinion.

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