I've been making these for years! I never put in raisins, but I do use chocolate chips and walnuts. YUM! They stay soft, they're not chewy and they don't really brown. Just cook them until they're done, don't overcook and don't expect them to spread out like regular cookies, they don't. But they taste soooo very good!

Reviewed On: Nov. 1, 2009

This was really good. I made it the first time exactly as the recipe was written. It was too "cakey" to be called a brownie so I think I will cut back on the eggs next time. Maybe then the texture will be more like a brownie. The only change I did make was to cut the glaze in half. I spread it over the warm cake & when it cooled it was like the glaze on a donut rather than a frosting. Perfect!

Reviewed On: Mar. 31, 2009

I was unable to locate the recipe I usually use when making couscous so I looked one up on this website. WOW! What a find this one was! I hope I never find my old recipe...that's how GOOD this one is!

Reviewed On: Oct. 28, 2007