Ingredients:

• For a brownie using Melted chocolate or candy you will need 13 oz total flour or cocoa powder. You can do up to 3 oz cocoa powder to 10 oz flour, keeping in mind the more cocoa powder you add the more chocolaty but also bitter your batter will become. If you are doing a brownie or a Blondie using a nut butter of any kind just use 15 oz of flour. For brownies its best not to mix and match different flours as they don't absorb the melted chocolate and nut butters the right way and your finished product wont hold itself together.

• up to 2 cups fillings. The only rule here would be nothing of too large a chunk as it will keep the brownie from staying together while baking. An example would be not using whole walnuts, you would need to break them up into smaller pieces. Otherwise have fun and try whatever you can come up with. These fillings and added items should always go in with the flour to ensure they disperse evenly and don't sink while the brownies are baking. You can use anything you can imagine here except anything with a high moisture content such as fresh fruit. Even candy works great here cut into small pieces.

• pinch of salt. I rarely measure my salt as the recipe does not call for much of it. I would say kosher salt is the best to use for desserts. Salt always goes in with the dry ingredients.

• up to 3 tsp spices. You can mix and match these however you choose, going for more spice than this will start making the flavor a little too over powering and unpleasant. Spices always go in with the flour.

• 14-16 oz sugar total. More sugar may be needed if the ingredients you are adding are earthy or bitter. This can be a mix of regular sugar or brown sugar, the later of which not only adds flavor but will make for a softer, more gooey brownie. Don't use powdered sugar as it contains cornstarch. Sugar is always considered a wet ingredient.

• up to 1 tbsp extract. Technically you can do more but you will be making for a much more artificial tasting product. Extract is always a wet ingredient.

• up to 4 tbsp syrups of any kind, any more than this and your Brownies wont set up properly. The more syrup you add the more gooey your brownies will be when set up. Syrups always go in with the wet ingredients.

• For the Chocolate. Any chocolate will work here, white, dark, “milk” even if it has extra flavorings or fillings in it. If you plan to use candy bars, or anything that's more filling than chocolate simply make a ratio that is roughly half candy and half chocolate. As for the amount, reducing the chocolate will give you something closer to a cakey brownie and increasing it gets you something more fudgey, keep in mind these brownies are already very fudgey. I wouldn't go below 3 oz chocolate or above 8 oz however. Too low and it's crumbly, too high and your looking at melted chocolate in square form.

• Citrus Zest if used will always be a wet ingredient. I wouldn't use more than two oranges worth volume wise of the taste will be off.

• For the egg replacer you can change what liquid you use for the 3.5 oz just make sure it is not cold. Otherwise nothing else about this portion of the recipe can be changed.

• If you are going to Ice or top these brownies with anything do so after it has completely cooled or the surface will absorb too much and become soggy. Unless this si what you are going for such as with the Death By Chocolate brownies.