Speaking of flavor, I can’t forget to talk about the extra things I’ve added into the batter. Per the recipe, walnuts are optional, but I actually prefer these brownies with them. However, leave them out if you have a nut allergy. Pictured below is the result I got when adding chopped walnuts and white chocolate chips to the batter before baking. I prefer to mix the extra ingredients into the batter rather than sprinkling them on top, because I feel like it’s evenly distributed throughout the entire batch of brownies. Of course, you could really add anything you want into it, like M&Ms, things like that.
My only other recommendation is: double the recipe (which makes enough for a 9x13 inch pan instead of just a 9x9 inch pan), especially if you’re making these brownies for more than just yourself. (Pictured to the left is a closeup of a piece of walnut and white chocolate chip brownie.)
What about you? What’s your go-to brownie recipe?