I've been using this recipe for years and I am always pleased with it. I do make one change and that is the pan size. A 13x9 is too small in my opinion, I use an 8x8 for a thicker brownie. I also remove the brownies BEFORE a toothpick comes out clean or they are over baked. When a bit of batter is still sticking to the toothpick they should be taken out of the oven as they will continue to bake a bit out of the oven. The aluminum foil is a MUST too. I prefer roasted almonds to any other nut but of course that is optional.

Reviewed On: Nov. 7, 2009

Great recipe. Would of been 5 star but I can't ignore the lack of cinnamon...it's a must in apple pie. 1 tsp cinnamon, a bit of nutmeg and nix the water in the sauce...most apples have enough moisture.

Reviewed On: Oct. 6, 2009

These tasted good and were liked by the family but they were difficult in the pan. I make plain crepes VERY OFTEN and they are easy to flip and slide out of the pan...not so with these. Since the family liked them and wanted them again I used my plain crepe recipe and added a bit more milk and cocoa powder to that one and they were much nicer.

Reviewed On: Sep. 27, 2009