By: Anonymous
As a person who knows little to nothing about baking, I really appreciate how you explain the ingredients! It makes me feel like I know what I’m putting into the recipe and why (such as omitting oil...
View ArticleBy: Brownies de Chocolate y Ahuyama (zapallo, calabaza) | Mi Repostear
[...] es de las pocas recetas que sigo al pié de la letra (o casi ) Desde que la vi en Chocolate Covered Katie fue amor a primera vista. Me gustan las recetas de Katie por sus ingredientes originales...
View ArticleBy: Anonymous
I am confused. The recipe fills half an 8×8 pan? Can it be doubled to fill the full pan or will it not cook in the middle? Why only half the pan?
View ArticleBy: A Day of Leftovers!
[...] I got home about 9:00, I popped these Pumpkin Brownies in the oven {made with extra ripe bananas instead of pumpkin because that’s what I had on [...]
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By: Sarah
Just made them….aaaaamazing!!! I doubled the recipe, in anticipation of its awesomeness Good move on my part!
View ArticleBy: Kaela
Hi Katie! This is my go-to recipe for brownies. I use a different flour every time because I don’t always have whole wheat pastry flour on hand. They’ve turned out great with ground oats, chickpea...
View ArticleBy: Leesa in Oregon
I just made these for the second time this week! The first time was for a potluck at work (where they GOBBLED up the double batch I made) I made that batch just as stated. Today I made them again (also...
View ArticleBy: Chocolate Pumpkin Pie Brownies | Dash of Healthy
[...] Recipe adapted from Chocolate Covered Katie http://chocolatecoveredkatie.com/2011/11/11/chocolate-pumpkin-pie-brownies/ [...]
View ArticleBy: Alex
I tried this recipe and while the brownies TASTE great, they never did rise at all and ended up being super thin. I did use all-purpose flour, and made the switch for half agave and half white sugar....
View ArticleBy: Healthy Misconceptions. | lifesarunner
[...] Covered Katie needs to give a speech at my school. Her brownies…Her [...]
View ArticleBy: Tereza
These brownies are very rich, moist, and delicious (and I subbed two tbs of applesauce for two of the tbs of coconut oil)! Although you taste a nice hint of pumpkin when you eat them alone, with ice...
View ArticleBy: Cindy
Your instructions say this will fill up half an 8×8 pan. So what size pan should they be baked in ideally?
View ArticleBy: Janet
I made these last night & was quite pleased with the fudginess (is that a word? If not, it should be). Halfway through I realized it was supposed to be whole wheat pastry flour & I used white...
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By: Chocolate Covered Katie
Hi Janet, They were probably so flat because you used a bigger pan so they spread out more.
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