remember those truffle brownies i baked a few weeks ago? i really liked them for their rich, chocolatey goodness, so i wanted to recreate and perfect it. since it’s such an easy recipe, it’s become my new go-to brownie recipe. my old go-to was ghiradelli’s double chocolate brownie mix–yes, boxed brownie mix!
so, here’s a look at my second attempt:
final verdict: i learned on my first try that i needed less sugar and more oven time. the batter was deeeelicious (and an improvement), so i knew i got it right this time around. however, i left the brownies in the oven for a few minutes too long, resulting in a more cake-like texture (but not dry). i do prefer fudginess when it comes to brownies but these were still incredible! and they were even softer and more moist the next day. how is that possible?