Very good! A few suggestions: 1. Use a 11x7 pan. A smaller pan makes thicker brownies. 2. Many users suggested lowering the flour amount to only 1 c so the brownies will be less cake-like. I suggest lowering it only to 1 1/4 c so they remain thick but adding 1/4 c vegetable oil to make them extra moist and more dense. I can't decide whether the brownies are slightly TOO sweet. The 2 cups of white sugar creates a distinct, strong type of sweet. Next time I may lessen the white sugar to 1 1/2 c and then add some semi-sweet choc chips to compensate. I like rich, chocolaty brownies but I don't particularly like the ultra sugary flavor of white sugar. Overall, I really like this recipe and will definitely use it again. It was quick, easy, and I LOVE that is uses cocoa instead of chocolate squares. I always have cocoa, so I can create these on a whim without having to plan ahead or run to the store.

Reviewed On: Oct. 30, 2009