Anyone can make a good brownie. But here's the recipe for GREAT brownies: Crumbly on top, gooey in the centre, and with a hit of espresso-awesomeness. Better the next day, though they never live that long! You'll need:
If you're seeing this message you can safely print this recipe (without the risk of printing ALL recipes)
If you need international measurements, temperatures or alternative names for common ingredients see CONVERSIONS in the navigation bar.
To print a recipe - make sure you click into that specific recipe (else you risk printing ALL recipes)
Previously on Totally Sacha:
Dishes by Type