These really are incredible. Dense and chewy, with a bit of crunch. As per suggestions from other users I reduced sugar to 2 1/2 cups (1 1/4 white, 1 1/4 brown). At 2 1/2 cups our sweet teeth were plenty satisfied. Other than that I did everything as per Brooke's original. Although the directions didn't say one way or the other, I mixed all of this by hand to ensure the dense and chewy consitency was not compromised. I find today's mega-watt hand mixers can reek havoc on baked goods like cookies and brownies (you end up with drier, more cakey outcomes). I baked them for 37 minutes and even though the toothpick did not come out clean I didn't want to risk over baking so I pulled them out and let them cool in the pan. They were perfect, two minutes any more would have been too much. For what it's worth I live at sea level and cook in a gas oven. Thanks Brooke, this will be the brownie recipe used in my home.

Reviewed On: Oct. 15, 2008

I don't make chili that often, but I will now. This really is a robust and delicious chili recipe with a very nice consistency (I love a thicker chili). I did omit the cloves and used less cinnamon. I used a jalapeno and it rednered what I would call a very mild chili, all good because I have kids. It's delicious regardless but if you like some heat to your chili, you may want to add an extra chili pepper or perhaps add it closer to the end of cooking time. This will be the chili recipe for my family. Thanks.

Reviewed On: Oct. 1, 2008