This week we are tackling the brownies from Jock Row by Sara Ney. This recipe went from great to oah no really fast and it was all my fault. yes I am taking the blame. Let’s get started.
For the brownies
- cane sugar
- brown sugar
- all-purpose gluten-free flour
- Dutch cocoa powder
- powdered sugar
- canola oil
- vanilla extract
- milk chocolate bar
For the top of the brownies
- white chocolate chips
- dark chocolate chips
I had some good ole normal Hershey’s cocoa powder from my red velvet cookie video so I used that instead of buying dutch cocoa powder. I also used milk chocolate chip instead of dark chocolate chips because well I had some and I don’t like dark chocolate. We like to save in this house.
Changes I made
I only added half of the required milk chocolate bar. 16 oz seemed like a whole lot and I was right. Even using half the amount seemed like a lot.
Things that went wrong
- The instructions said bake for 55 minutes. I don’t even know what happened, one minute they weren’t done and the next the timer was going off and my brownies were over-baked. If I had to makes these brownies again I would underbake them.
- My chocolate chips didn’t melt so I popped the pan back into the oven to melt with the residual heat. This was a mistake. In my mind it was the perfect solution, but the chocolate still didn’t melt. If you know the reason, comment down below and let us know. I think next time, I would Melt the chocolate chips separately and smear it on the top of the brownies.
- My last mistake is that I waited until the next day to cut the brownies. Because of mistake number 1, this was almost impossible, the brownies were rock hard.
Things I like
Despite all of the problems, the brownies still tasted delicious. The inside pieces were still edible and those pieces tasted amazing.