Pan Sizes: This recipe can be halved and made in an 8×8 inch (20×20 cm) baking pan. The bake time will be about 32-37 minutes. When halving the cookie dough layer, simply use 1 large egg. There is not enough batter to make a half batch and bake in a 9×9 inch (23×23 cm) pan.
Chocolate Chips: While it may be tempting to add in extra chocolate chips – I do not recommend it as it makes it harder to slice the brownies.
Dark Chocolate: I typically use 50% dark chocolate for this recipe, as the brownies are very rich already. I would not recommend using anything with a higher % than 70%. Semi-sweet chocolate works too.
Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the recipe yields 18 equal brownies.
Storage: Store brownies in an airtight container at room temperature for up to 4 days.
**Recipe Update: I updated this recipe on May 5, 2023. The recipe was scaled down slightly so that the brownies aren’t quite as thick and don’t require quite as long of bake time as I was hearing from some readers that the tops of the brownies were getting too brown but the brownies weren’t cooked in the middle.
Nutrition
Calories: 446kcal | Carbohydrates: 56g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 192mg | Potassium: 169mg | Fiber: 3g | Sugar: 37g | Vitamin A: 472IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 5mg
