There is only 3 stores in my town, one of which started carrying KAFlour about 1 1/2 yrs ago. I knew from many internet cooking sites that it is a top notch flour. I was ecstastic to be able to buy it locally and avoid shipping charges. I scoffed at the name on the bag of flour because so many cooks think their's is the BEST, and title it so. Well, I tried the "Best Brownies" on the flour bag, and have since at least 3 times cut it out, to make sure I never loose a copy. And I have it hand written in my Experimental Cooking tablet, for extra safe keeping. Hand's down without a doubt the BEST Brownie's. AND I only used the recipe on the flour bag with adding a about a 1/3 tsp of cinnamon and no other changes in ingredients. Right now as I think back I probably added the dry ingredients together used a hand whip to whisk well together. If the recipe says to add the soda to the cocoa/eggs I probably thought that was weird. My sugar/butter mixture I let cool a bit knowing if it was too hot it could curdle/cook the eggs. And I did that on the stove as that is in closer proximity to my Kitchenaid than is my micro on the other side of the kitchen. (poorly designed kitchen). If it said to let it set for 20 min to rest....I am sure I didn't do that either...My batch of brownies did rise up higher on the sides than in the center, I didn't see it as a problem or drawback the brownies were fantastic. Super delicious, topped with a Good Vanilla Ice Cream and my homemade Hot Fudge Topping. Decadent, rich, and over the top. Next time I will bake them in my Pyrex as glass does give me a more even baking and better rise. (My breads come out higher than in my metal pans...all baked at the same time) I did use Dutch Cocoa Powder, as I bought about 3 lbs bulk in an Amish Store when visiting family in Pa a few years ago. It was so cheap. Cinnamon Powder too. As far as Expresso Powder, I will either buy that from KAF or subsititue Instant Coffee granules, dissolved in boiling water. I normally do that anyway for the added flavor. I actually make it like a paste, then use it in the wet ingredients to incorporate it. 2 heaping tsps to a few dribbles of H20 works in most recipes without and other changes to the ingredients. I would mix the paste in with the milk or water and sometimes if only eggs are the liquidy part then mix with the eggs. We are coffee drinkers and love the added flavor in many recipes, mostly with chocolate. Thank you KAF for having a Reviewers Section, it helps many cooks learn new techniques from other cooks. Many times it helps to teach the youngin's how to's in the kitchen. Well, my keeping 4 copies of the recipe must tell you what I and my Family thinks. One more tip: If you use parchment paper on the roll, then cut it longer to cover both sides and the bottom in one piece leaving enough dangling out of the pan to be able to lift out the brownies onto a cutting board. Foil works too. Let brownies cool the rest of the way before cutting, and yes dip that knife in hot water, and clean it between cuts. Spray with oil works on the first couple of cuts, then clogs up anyway. Hot water and clean knife on each cut makes a big difference, and nice clean cuts.

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