*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
OMG. These are by far the best brownies I have ever made, and probably in the top 5 of brownies I've tasted. I omitted the liquor. I may have thrown in a shade more butter than is called for and I also like to put a pinch of salt in all my desserts, even ice cream. Anyway, the consistency of these is ABSOLUTELY PERFECT. They have the nice shell on top and are the perfect consistency throughout, even after a couple of days. (They only lasted that long because I portioned them up in the week's meal prepping.) Do yourself a huge favor and make these. You won't regret it.
Delicious! Just a small change: I did not have Frangelico liqueur so I substituted it for freshly brewed espresso. I typically don't like very sweet things and always cut back on the sugar in recipes. However because the espresso is very bitter I used the full amount of sugar plus a few tablespoons more and the brownies came out perfect. I added mini semisweet chocolate chips too. Cooled for two hours (very important) and sprinkled with powdered sugar. Note: I doubled the recipe and baked it in a 9x11 pan for approximately 25-27 minutes.
I love this recipe. I have made it several times and it is always great. This time I added chopped hazelnuts for a twist. I also sent these in for a bake sale so I baked them in cupcake wrappers for 16 minutes.