I thought two cups of brown sugar would be a bit heavy for this recipe so I used half brown/half white sugar. The brownies backed for an hour and a half and were still runny in the center while the outer bits were done to perfection. Next time I'll bake in a bit larger pan and move the temp up to 375 degrees.

Reviewed On: Dec. 1, 2009

I followed the recipe exactly and the cake was a dissapointment. I will try again, but leave out the chocolate chips in the batter. I'll make more topping for the middle of the cake and the top.

Reviewed On: Jul. 17, 2008