This is really simple to make and came out great. I didn't have chili powder (don't like it) so I sub ground red cayenne pepper to taste. You really have to watch your pan during the browning phase but no worries.

Reviewed On: Oct. 27, 2009

I made this exactly as instructed and I wouldn't change a thing. I line the pan with wax paper and place the brownie on a countertop after cooling about 20 minutes. A long thin knife will separate the brownie from the wax paper. Don't even try to lift the brownie out of the pan. It won't work. Extremely chocolaty, very dense, rich and gooey- just like I like them. Not anything like a boxed recipe though those are good too. I did add one extra egg since mine tend to be small (fresh farm eggs).

Reviewed On: Oct. 12, 2009

Since I wanted to can instead of freeze this recipe, I left the apples in larger chunks and cooked them for just 2 minutes, put up on 5 one-quart jars and did a water-bath. I have yet to open one and try it in a pie but it looks and smells wonderful. I ended up with about 2 cups extra syrup but I wouldn't reduce liquid if I made this again because it was enough to cover the apples when I added them to the pot.

Reviewed On: Oct. 7, 2009