Delicious--dense, dark, and chewy. I used Hershey's unsweetened cocoa powder, pecans, and sprinkled sea salt on the top. I cooked for maybe 10 min. longer than the recipe called for because I got a fair amount of batter with the 25-min. toothpick test, but the recipe does say "comes out moist with batter" so the extra time may have been unnecessary. But it didn't make them tough or dry. Looking forward to taking these to a picnic this afternoon.
If yours didn't turn out right, it was probably the melting together process. It's not difficult, but it takes time and patience. If it still looks kind of like a graham cracker crust consistency, you need to keep melting and stirring. That's all there is to it, and you'll be able to see the difference. And as soon as you add the eggs, it'll seem pretty much exactly like a normal brownie batter.
Nuts in everything . . . EVERYTHING! nut Food
This is why your brownies are so dry looking. Gross. Nuts do not belong in brownies!!!!!!
Only if they are toasted first.
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