I took into account the suggestions of previous reviewers and reduced the amount of sugar and eggs, I also replaced the walnuts with the chocolate chips. I was making these brownies for gifts, so I doubled the recipe and then divided the batter between three 8" x 8" disposable aluminum pans and cooked them for roughly 30mins. While these brownies had the best texture of any brownie I've made (they were thick and chewy with a nice crisp to the top and sides) they were also so rich they were nearly inedible. Brownies are usually wolfed down around this house, but the 8" x 8" pan I baked on Friday afternoon is still 1/3 intact on Sunday afternoon. I haven't decided if I'll ever use this recipe again. If I do, I will definately scale back the sugar even more, omit the chocolate chips, and perhaps even scale back on the unsweetened chocolate.

Reviewed On: Nov. 8, 2009