tag:blogger.com,1999:blog-8130745617608016372.post5801036607100563117..comments2024-03-27T13:26:24.216-07:00Comments on Dying for Chocolate: PASSOVER CHOCOLATE BROWNIES: 4 Recipes Janet Rudolphhttp://www.blogger.com/profile/07395834961880172395noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8130745617608016372.post-90174753462608060172019-04-19T16:47:15.163-07:002019-04-19T16:47:15.163-07:00Made recipe #2. It didn't fill a square pan so...Made recipe #2. It didn't fill a square pan so I moved it to an 8" round pan. I followed the recipe fairly exactly -- my only modifications were 1/4 c. less sugar, no nuts (allergies) and I added a few dashes of sea salt. Nothing that should have made a dramatic change. I cooked it for less than 35 minutes because it got springy to the touch quite quickly. When I took it out of the oven there was a layer of oil on top of the brownies so I sopped that up with a paper towel. The brownies are flat, not very moist, and not very tasty. Very disappointing. My go-to Passover cake recipes use almond flour and/or almond meal and always get raves; I will make one of those as well but I wanted something for my nut-free guest. Maybe I can make some kind of a compote to mask the lack of flavor, or maybe they will somehow improve overnight (I'm doing advance prep)Gringa con saborhttps://www.blogger.com/profile/05410592012346635202noreply@blogger.com