mine was good but my fan oven is quite efficient and they turned out more cakey. cooking time for me was too long.

Hi Kate, it’s thinner than a cookie dough but it is comparable.

I think your right oning . It’s taking longer than 42 minutes in my oven. bumped the the temperature up 10 degrees and keep checking them with a tooth pick. Don’t want them coming out doughy or overdone. I guess different ovens work a little differently.

I’m so glad you enjoyed them so much, Mariel! 🙂

Sam, these were amazing! They had the fudgy consistency of brownies and a deep golden white chocolate taste. Yummers! I made them with King Arthur’s gluten free flour and they turned out perfectly. Thanks for a great recipe!

Hi Adele! You will need 2 whole eggs and then you will need just the yolk out of a third egg. 🙂

Can someone clarify how many eggs/egg whites you need please. The list of ingredients has confused me xx

Hi Bri! I’m glad you ultimately enjoyed them! Unfortunately I do not have experience with high altitude baking so I can’t really provide good insight. 🙁

Delicious recipe but I definitely ran into an issue some other commenters brought up. I followed the recipe to a T but I got an undercooked center and wound up with an over cooked “crust” when put it back in. I’m wondering if it is related to altitude? Is there a way you’d recommend adjusting time and temp for a high altitude location?

Thank you so much. I love all of your recipes. I will be hosting Thanksgiving this year and to help make it easier things that I can make a week or 2 in advance and freeze will be a life saver.

Hi Lisa! I typically try to include storage instructions underneath the recipe. These will store for 5 days in an air tight container. They could be frozen if need be. 🙂

Hi Becki! I haven’t tried it, but I think it could work. Let me know how it goes if you do try it. 🙂

Some light browning is normal as the white chocolate lightly caramelizes. If it’s too brown or the consistency seems dry or cakey your oven may be too hot and it may have baked too long.

Hi…I did try this recipe but the top part turned out to be brown not white..WHT is this happened?

I’m glad you enjoyed them, Casadi! 🙂

I’m so sorry this happened! It may have been slightly over-baked. 🙁

Hi Naomi! We actually discuss this substitution within the post 😊

Hi Laura! The white chocolate definitely adds to the sweetness here, it’s just the nature of it so these are going to be a bit on the sweeter side. I’m glad you still enjoyed them. 🙂