No, the cup and gram measurements are correct. Cocoa powder is a little lighter than all-purpose flour.

Thank you, Len! So glad you’re enjoying all of the recipes! I’m not working on another cookbook at the moment. I have had several requests for one with classic desserts though, so it’s definitely a possibility in the future.

i made these for Passover and Feast of Unleavened Bread w attention to the sifting. i just measured the grams, didn’t spoon and level. room temp eggs, they were done at exactly 26 min turning halfway through. i didn’t know if i was going to like them because of other comments (too sweet, too dark) but gave it a shot since i wanted an unleavened brownie recipe. let me tell you, these brownies are the bomb! i ate the crispy edge off first and added homemade whipped cream. wowza. i don’t eat sugar but husband does. now that it turned out so great im going to try these again with xylitol. 1. thank you for the recipe in grams! i mill pastry flour (hard white/red/spelt) so its hard to get a recipe right the first time. thank you, thank you danielle!

Tonight is my second time making these brownies. They are so amazing and easy to make. My husband says they are the best brownies he has had. Next time I’m going to make your blonde brownies 😋.

You would probably need to make other adjustments to the recipe, like reducing the sugar, etc. These brownies are pretty fudgy already, but if you prefer using melted chocolate I’d recommend trying a different recipe.

In reply to Samantha Stites.

I was impressed by this recipe. I liked the crisp sugary crust and the gooey inside. I highly recommend this recipe. Read all the details (room temp. Eggs, soon and level flour and sift) for best results!