Tremendous! I've been looking for the right recipe to use with my Baker's Edge pan. (See bakersedge.com). This is it. I used egg beaters instead of real eggs and substituted in milk chocolate chips. The result: flakey slivers of chocolate on top, nice, slightly crunchy edges, and chewy but not too dense insides. A keeper. Updating comments: I now use peanut-butter chips and this makes the brownies even better. The peanut-butter provides great contrast to the chocolate ...

Reviewed On: Jun. 22, 2009

My batch was more cakey than chewey. I was out of eggs and used egg whites from a carton, so maybe that was the reason? Definitely not chewey enough for me. However, my boyfriend loved them as they had an airy, light texture.

Reviewed On: Jun. 14, 2009