I have mine in the oven now on my 3rd try adding 5 more minutes because they’re still so goopy!

Thanks

Hi Sam, I haven’t tested flax eggs in this recipe. Egg is important in this recipe, as it binds, emulsifies, and adds richness and density. Aquafaba or flax egg may work, but the texture and flavor would be different. If you give it a try, please share how it turns out.

I was thinking the same thing when reading these reveiws. That is a score on thier receipe not Kate’s. But shows up in the reveiws anyway.

Hi Hilary, when I specify cane sugar in a recipe, you can rest assured it is needed. I use unrefined sugar when I can, but for brownies you only get the very best outcome with cane sugar.

Oh and by the way the chocolate chip cookies are also on the PROBLEM list however, those are managed by keeping them frozen raw in the freezer and only baking a few at a time.

I appreciate all your detail that you give so I can reproduce your wonderful recipes.
Appreciate you. So grateful I found your cookbook and your blog.

Cheers to a New Year of cooking with Cookie & Kate!