I'm looking to improve upon this recipe that was tweaked from a manual I got for my mixer. Altered the recipe just slightly to compensate for increased sugar, and the product turned out ok. Wanted to get some advice if I should return the recipe to the original configuration, alter it some more, or try to find a better balance.

Original recipe(Note: from the mixer manual):

Death Fudge Brownies (Work in Progress)

The technique for making the fudge brownies is pretty much the same, except with the work in progress stuff. With that one, I take the 1/4 cup chocolate syrup and add it at the end. What i'm wondering is if I should treat the syrup as a garnish and return the sugar to the 2 cups for my stuff. Worried that i'll make things too sweet.

I've also decipered a notion of how to add in the chocolate liquor since it evaporates at 79*F(26*C), since Liquors are 40% alcoholc by volume materials (ABV) and ethanol has a low boiling point the higher you go with high proof spirits.

tl;dr summer is me making some brownies. The recipe turned out ok and I wonder if I can return the sugar from 1 3/4 cups to 2 cups and add in the chocolate syrup as a garnish. I'm a little worried that I over compensated. My end resulted tasted good, but didn't have the "umph" that I was looking for in a dessert.

I think the first thing I'd do with the recipe is to strike out "margarine" with extreme prejudice. It's an evil substance that only belongs... well I dunno, but it doesn't belong in your recipe. I think I'd also give anything with "Hershey's" on it a suspicious look, but that's just me being a cautious European.

As for the alcohol evaporating, do you really want the alcohol in it? The liqueur should otherwise remain unharmed, I would have thought, and you could always just serve a shot of it alongside the brownies for those who want it!

I'm thinking about adding in the liquor/liqueur for a triple shot of chocolate flavor in the brownies. As for the margarine, I can substitute butter for it as the recipe calls for either one. I need to melt the unsweetened chocolate with the butter/margarine and then add it to the mix when everything has come together. The other stick, calls for 1 cup butter/margarine which is 2 sticks for those who want to know, is used to cream together with the sugar, more than obvious to you I supposed Vometia .

I don't blame you for being cautious about the Hershey's Chocolate thing since there could be nasties lurking in it. I'm mostly going for triple, death-by-chocolate style brownies. With the liquor, I mostly want to add in the extra flavor, as mentioned, which is what got me thinking about it. Wasn't sure if I should add it as a garnish towards the end like my Chocolate Syrup or add it in with the chocolate+butter/margarine melted mixture so that it can evaporate the alcohol, leaving the flavor behind. My main concern about combining it with the chocolate+B/M mixture is the chocolate siezing up.

While the end product is good, it could stand to be a little more mouth melting imho. It's got a good flakiness going on. The only problem is I kinda like my brownies a little more chewier.

By subbing in the chocolate chips for the walnuts, you're actually making the end product more sweet, not less. You could stand to pare back another 1/4c on the sugar.

I doubt adding chocolate liquor would contribute that much at all with the amount of plain chocolate in there already. Add more chocolate or some cocoa powder instead.

Won't really know till you try, considering that tastes differ. I'd put the sugar back in and drizzle the syrup over the finished product...see if you like that. I prefer less sweetness, but your mileage will vary.

As for the liquor...it's supposed to have the alcohol boiled off, or at least that's what I thought.