It’s the perfect fudgy brownies. They’re so so rich that you can’t eat more than one square at a time. Perfection! 
you can’t eat more than one square at a time
bet
you can’t eat more than one square at a time
bet
On a period? I’ll eat the whole pan and drown in a gallon of milk thanks lol
Oli said:
you can’t eat more than one square at a time
bet
On a period? I’ll eat the whole pan and drown in a gallon of milk thanks lol
I would die on the toilet and have so much regrets, but I’d be happy in the moment of eating the brownies at least.
I believe they’re referencing u/moonjelly33’s post here - this recipe blew up last year (and I’ve made them several times - it’s spectacular).
Hadi said:
I believe they’re referencing u/moonjelly33’s post here - this recipe blew up last year (and I’ve made them several times - it’s spectacular).
Thanks for sharing! I just recently got here and am excited to try these 
@Micah
They will not disappoint. If you think you’ve underbaked them, let them cool. The butter will help solidify as they reach room temp.
Avery said:
@Micah
They will not disappoint. If you think you’ve underbaked them, let them cool. The butter will help solidify as they reach room temp.
Yeah, the first like 7 times I made these, I let them bake for a minute or two more, because I always thought they were underbaked. And every time I regret it, because they end up over_baked. There’s a reason the recipe explicitly says “Bake for 25 minutes, do not overbake.”
@Aki
Yes, exactly! Whew my mouth is watering haha
Hadi said:
I believe they’re referencing u/moonjelly33’s post here - this recipe blew up last year (and I’ve made them several times - it’s spectacular).
Has anyone tried to make this without the espresso? I don’t like coffee flavored stuff 
@Jules
I would imagine you don’t really taste the coffee. My go-to chocolate cake has coffee in it, and it just makes the chocolate more chocolatey.
Sam said:
@Jules
I would imagine you don’t really taste the coffee. My go-to chocolate cake has coffee in it, and it just makes the chocolate more chocolatey.
Yes, coffee is overpowered by the chocolate but, like vanilla, complements the flavor.
@Jules
I made these without espresso because I didn’t have any, and they turned out really good. Imo the recipe has enough chocolate for a rich taste without the espresso.
Finley said:
@Jules
I made these without espresso because I didn’t have any, and they turned out really good. Imo the recipe has enough chocolate for a rich taste without the espresso.
Thanks! That’s reassuring!
@Jules
Coffee in baked chocolate goods just enhances the chocolate flavor; you shouldn’t be able to pick the coffee flavor out 
Joss said:
@Jules
Coffee in baked chocolate goods just enhances the chocolate flavor; you shouldn’t be able to pick the coffee flavor out
I get it, but I always do, unfortunately.
That being said, I’ll try the recipe as is and see if I like it.
@Jules
I’ve been able to detect the coffee in some of the chocolate cake recipes that use it this way as well and really don’t like it.
Cary said:
@Jules
I’ve been able to detect the coffee in some of the chocolate cake recipes that use it this way as well and really don’t like it.
Thanks! Same here! People always told me that they put in juuust a bit, but my sensory issues apparently are stronger than others’ and can feel it.
I will try the recipe once but then I’ll probably swap the espresso for cocoa and hope for the best. It’s just a teaspoon; it shouldn’t matter that much…
@Jules
Let me know how it goes! I can ALWAYS taste coffee in chocolate things and it drives me crazy.