Right now I only have chocolate chips. How much (cups/weight) would I substitute for the wafers??
Just made the recipe! 10/10 It's nice to have a recipe for 9 x 13" brownie since you're going to the work of making them. The brown sugar and stand mixer are a change for me. Whipping the butter, sugar and eggs really does make a positive difference. Changes: I always add a bit of espresso powder and instead of vanilla I added Bailey's Irish Cream. I also now add 1 Tbsp (not tsp) of cornstarch per 1 cup of flour and it makes everything lighter. Moist on the inside, crunchy on the outside #winner
These brownies are everything a brownie should be and more. This will be my go to recipe from here on out . Thank you Food & Wine for featuring the recipe.
The 1 1/3 cups dark chocolate wafers (such as Valrhona Caraïbe 66% Cacao) should be given as a weight, not a volume measurement