Emily Sabon

I used the same recipe but used white chocolate chips and macadamia nuts, instead of M&Ms. They're really good. I see a lot of people using butter of half butter and half shortening. I have made this recipe three times. The 2 times I used all shortening my cookies turned out MUCH better and prettier. When I tried using all butter, the dough was much too sticky and hard to deal with.

This is my go-to brownie recipe. I make them all the time, and they always turn out well. My family prefers brownies more moist so I normally cook them around 20-22 min. Today I didn't have sticks of butter so I had to use the fake country crock stuff. Using the fake butter completely changes the consistency of the batter, and the frosting, making them both more liquidy than normal. The batter turns out more like cake batter than the thick batter that you'd get when using sticks of butter. I doubled the recipe tonight and it's the very thin batter so I'm looking at baking them for around 30-40 minutes instead of my normal 20, so if you do end up with thin batter make sure to see if your brownies jiggle when you shake the pan, or check them with a toothpick. They turned out cakey butnot too cakey. If I would've over cooked them they would've been like a dry chocolate cake, but if you watch them closely and catch them right when your toothpick come out clean they are good and if you make the frosting it adds to the moistness.