These are delicious. They are still cooling and a third of the pan is gone. I did go with the icing (no honey on hand, so i used a bit of milk until it got to the right consistency), and I was pleasantly surprised at the sheen and richness that the small amount of frosting lent to this superb brownie. My baking powder had expired, so i subbed a pinch of banking soda with no ill outcome. I did these as 'one bowl' by using a pyrex glass bowl and microwaving the butter; made it so much easier!

Reviewed On: Aug. 3, 2009

Absolutely delicious. Be prepared to use a large bowl for prep. I did not have 7x3 inch loaf pans, so I filled up 2 larger loaf pans about 3/4 full, upped the oven temp to 325 and checked after one hour. After one hour the middle was still undercooked, so I added 15 minutes, and checked then - perfect! Very moist, inexpensive to prepare, and makes a lot. I did not have any problem with rising, the bread was dense but not too heavy. I think it would also be delicious with bittersweet or semi-sweet chocolate chips.

Reviewed On: Dec. 10, 2008

this has been a recipe for chili that has been used in my family for many, many years. my grandma has digestive issues with beef, and so she always made this recipe with mild pork breakfast sausage. a few notes on how i always make it... i always make a double batch. it's so inexpensive, and freezes so well, it just seems silly not to. we also make with turkey sausage for a couple reasons; it is leaner and healthier, and because it has less fat it is much meatier and chunkier. i use fresh garlic, but that's a personal preference. always use salt free, high quality chili powder and salt to your liking at the table. we always serve with shredded cheese, hot sauce and srirachi sauce at the table. not a chili cookoff winner by any means, but delicious, inexpensive, and immensely customizable.

Reviewed On: Oct. 27, 2008