Bon appetit mag brownie recipe – tweaked

Latest weakness lately? All things chocolate.  So when this month’s issue of Bon Appetit arrived in the mail with a cover page of luscious brownie – I had to try out the recipe.

Mine turned out bit fudge-y and VERY chocolate-y, just like the way I like them.  My own translation meant using evap cane juice instead of sugar and at that, 1/4 cup less; and just for kicks, switched 1/2 of the walnuts for 1/2 macadamia nuts- which resulted in a slightly varied crunchy texture you don’t get with just walnuts (at least that’s what the hubs said – and a big thumbs up).  Needless to say, we ate them all but here’s my pic and the link to the recipe from Bon Appetit!  Thanks, bon appetit!

About chefkelly

Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at all made with 2 tablespoons of love; love for food, love for life.
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