These brownies are made with chocolate chips — this time, I used Guittard Akoma 55% semisweet chips — and, like the Cook’s Illustrated recipe with hand-chopped semisweet chocolate chunks, it was marked down by many tasters on texture grounds that I think were due mostly if not entirely to the brownies having been stored in the freezer prior to service, which caused the chocolate chips to re-harden after having partially melted during the baking process. This is still one of my favorite recipes, despite getting an overall score of 3.0 (n=7) and finishing out of the top 10. The same tasters actually gave this recipe better than average scores on the more specific elements (“chocolate flavor”, “chewiness”, and “moistness/mouth feel”), which suggests that there’s some category I failed to capture in my data collection.
Recalculated to reflect the portion sizes and specific ingredients used for this batch. “A Low Sodium Food” according to FDA regulations.
| Serving size: one 2″x2¼” square (56g) | |
| Servings per recipe: 24 | |
| Amount per serving | |
| Calories 251 | Calories from fat 117 |
| % Daily Value | |
| Total Fat 13g | 20% |
| Saturated Fat 8g | 38% |
| Trans Fat 0g | |
| Cholesterol 55mg | 18% |
| Sodium 129mg | 5% |
| Potassium 11mg | 0% |
| Total Carbohydrate 31g | 10% |
| Dietary fiber 3g | 10% |
| Sugars 23g | |
| Proteins 4g | 7% |
| Vitamin A | 6% |
| Vitamin C | 0% |
| Calcium | 2% |
| Iron | 18% |