@jesusredeemedme2425 I need exact ingredient measurements to cook... like a science experiment—otherwise... I can’t cook. Unfortunately I realized this a little too late.
The first time I made brownies... the recipe said a pinch of baking powder. I had no idea how much that was so I threw in a generous amount. The result? A soapy tasting disaster. But then I gave it to my dad. He devoured most of it (despite my protests to save some for my brothers) He didn’t even let me try it....maybe to protect his children's lives or maybe to save my dignity Anyway...since I was me and I was curious... I scraped a piece off and tasted it. It was horrible. Round two: This time... I forgot to remove the yolks, so my brownies had way too much egg. I gave them to someone and they started eating like their life depended on it. So much enthusiasm that I got deja vu. Knowing my history of disastrous brownies I asked them how it was. Their response? "Not the best brownies I’ve ever had… but you made it.' They looked like a kicked puppy. Then I tasted it myself—and lo and behold... it was even worse than my first attempt. That was the moment I swore to master chocolate brownies. I kept practicing and after several more culinary catastrophes (including one batch so rock-hard it could’ve been used organic granites—because, you know, innovation) I finally got it right! Now I’m proud to say I can make chocolate brownies like a pro. And most importantly.... I taste-test before sharing.