No matter how many times I have baked these according to Fine Cooking’s Ultimate Fudgy Brownie recipe, I managed to change it this time. One change was purposeful because I was running low on granulated sugar. I needed 2-3/4 cups , but only used 2-cups and substituted 3/4-cups sugar with 1/2-cup agave syrup. I also lowered the usual temperature by 25 degrees, as recommended by the syrup bottle. I baked it for 32-minutes.
The difference? The top did not crust, but it is fudgy. I also added 1/2-tsp cayenne pepper to add some spice to it. Really good.
Then I realized I only used 1-1/2 bars of unsalted butter. Hmmm, not a bad thing. In fact, these brownies were easier to cut. A hit in my book.
