These are great. Much better than the "mmmm... brownies" recipe which I found too cakey. I cut the sugar to 2 cups and they turned out fine. I think 3 cups might have made them too sweet actually. I also swirled seedless raspberry jam on top, but the rest of the recipe was the same. I recommend lining the pan with parchment as they turn out quite sticky.

Reviewed On: Dec. 9, 2008

These were just OK. The Fudgy Chocolate Chip Muffins recipe is much more intense in flavor and not as dry as these. I added an extra egg, 1/2 cup of white yogurt, 3/4 c. milk, and 3/4 c. sugar as suggested but they were still a little dry and not as chocolatey as the Fudgy muffins.

Reviewed On: Oct. 28, 2007

As a PP suggested, I switched to baking powder (esp. as I used alkalized cocoa powder) but the muffins still did not rise that much. I am going to try the original suggestion of baking soda next time to see if that helps. The chocolate intensity is great. I am not a chocoholic but I tried the Chocolate Chocolate Chip Muffin recipe the same evening (as I could not give away the flat fudgy muffins) and the taste was bland in comparison to these. The fudgy muffins are much better. For those who complained, the intensity of cocoa powder is brought out if you dissolve it in boiling water first.

Reviewed On: Oct. 28, 2007