BEWARE: For SERIOUS chocoholics only! These are hands down the most decadent, rich, fudgy, chocolatey, BEST brownies I have ever had. Mine came out from the oven about 3" tall, and with the frosting and the layer of walnuts I topped them with, they were easily a good 4" tall by the end! HuMONgous! I made them as a belated birthday gift for my dad, but I don't know if they'll survive until tomorrow when I see him! The bake time was a little long in my oven, and at 35 min. the edges were burnt a little. 30-33 would have been perfect. I cut the crispy part off though, and it was fine. Later on, I actually caught my husband eating the scrap pieces! THAT'S how good these brownies are--they're even delicious a little burnt! LOL! This recipe is definitely a keeper!

Reviewed On: Oct. 6, 2009

This was SO easy & SO good! I was a little worried it was going to be watery because I was using thawed apples from our freezer, but I measured out 2 1/2 c. (about 5 apples), and it turned out fine! Cook time ended up being about 45 min. My husband loved it topped with vanilla ice cream & sprinkled with cinnamon sugar! YUM! :)

Reviewed On: Oct. 3, 2009

This recipe was absolutely wonderful! I used Red Rome apples that my husband and I picked fresh off a tree on our farm. The apples were a little under-ripe, so I added an extra 3/4 c. sugar in the recipe to make up for their tartness. Other than that, I followed the recipe exactly. While I was waiting for the butter to cook, I got online to read some reviews of the recipe, and I started to panic because so many of them said that the recipe was WAY too sweet and they were cutting the amount of sugar in HALF. And I had ADDED an EXTRA 3/4 c.?!?! Well, it turns out I had nothing to worry about--the apple butter was perfect. Sweet, but not too sweet. Perfect spreading consistency. Beautiful deep purplish red. Only regret was that this recipe only yielded 2 1/2 pints :( I will definitely be making another batch. TIP: At 10 hours, ladle the butter into a blender and blend for a few seconds to get out the lumps. Then return the butter to the crock pot, turn it back up to high, and leave the lid off so that it can thicken up. PERFECT RESULTS!!! YUUUMMM!!!

Reviewed On: Sep. 20, 2009