Delicious! It really doesn't need any butter. I only added 1-2 tablespoons at the end to just give it a more rich flavor - but could easily go without. The soup was very very dense, so I added more stock. Next time I will also reduce the amount of flour to only 1-2 tablespoons. Added rosemary, chopped parsley and thyme. We all loved it!

Reviewed On: Oct. 25, 2009

The texture is great - gooey in the middle and crispy on top. But they are too sweet - not chocolaty enough! I would try them again this time using 1.5 times the chocolate. Maybe even 2x the chocolate. You can see from the picture that the brownies are a light caramel color - and they should be a dark chocolaty brown~! I used a glass pan instead of metal. Too bad there is so much confusion with the time and temperature.... I just sort of winged it. I like my brownies really gooey and not cake-like so the undercooked-ness of them was okay for me.

Reviewed On: Apr. 2, 2009

Excellent! Upon some reviews that the corn came out a little burned, I, too, adjusted the temp to 250 rather than 300. The only negative - I think there is too much popcorn to caramel ratio! I made this again and used 1/2 C unpopped popcorn rather than 1 Cup. This allows the use of only one roasting pan to mix the popcorn, and gets more caramel on each kernel.... I have all non-stick cookware and had no problems with clean up.

Reviewed On: Jan. 7, 2009