This COULD be the best chocolate brownie. However, besides just putting ingredients and simple directions doesn't make it so. They taste amazing... I now have awesome chocolate crusted hard chocolate pudding. :) Admittedly, I followed the suggestion to cut in half and do a 8x8. Left in for a little over 30 minutes, as the cake tester never came out dry/clean. I let it set for about an hour, it was still goo inside. I put it back in a little longer. Not much change. I realize that it was likely the chocolate chips melting that caused it, so in hind site, I think you need to let the batter cool before putting in the second batch of chips in. I will try this recipe again, as even as it did come out, it's very good. Next time, however, I'll use bittersweet/dark chocolate in some combination. (EDIT) I made it again, same half recipe. This time I let the batter cool considerably before putting the whole chips in and bakes for 35 minutes. It was still less than set after a few hours, but much better. The next day, it was a lot more set and brownie like. I still think somehow the 2nd set of chips melts too much causing it to be runnier. I wonder if dark chocolate chips would fair better for that step.

Reviewed On: Nov. 15, 2009

Love these. Followed the suggestion of using honey instead of sugar and that was great. As with many, I use yellow corn meal. I make these often. I've only made with pine nuts once and didn't care for the added value versus extra expense. They are great with blueberries though.

Reviewed On: Jun. 6, 2009

Awesome! I add more cayenne pepper though as I like the heat to bump a bit more and sometimes I'll use panko instead of standard bread crumbs. I also make sure to let the breaded chicken set for a while before cooking to it's less likely to fall or crumble off during the initial pan frying or moving around. It still doesn't adhere to the chicken fully, but mostly good enough. I'd actually give it a 4.5 star rating.

Reviewed On: Jul. 31, 2008