The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 24, 2006
These are the best brownies ever! I made it for my friends and they loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 5, 2006
I didn't have self rising flour so I used cake flour and 1 teaspoon of vanilla flavoured baking powder. I read a few reviews saying that they could use more chocolate so I added a fistful of mini chips. They really came out great. I will use this recipe again. Thanks.
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Cooking Level: Expert

Living In: San Casciano In Val Di Pesa, Toscana, Italy

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 8, 2006
ok this is like a chocolate cake. but i know it all in what kind of brownie you like. The family still ate it but I was looking for a different kind of brownie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 16, 2005
Great recipe! Substituted 1/2 All-purpose flour plus 3/4 tsp. baking powder plus an additional 1/4 tsp salt (making 1/2 tsp salt total) for the self-rising flour. Did 1/2 margarine and 1/2 butter. Mixed with a stand mixer. Add a little powdered sugar mmmm the kids loved it. we ate the whole pan right when it came out of the oven!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 13, 2005
This is a great recipe! I either double the recipe and use a 9 x 13 pan or quadruple the recipe and use an 11 x 17 pan. To make this easy recipe even easier, I just melt the butter on the stove in a big saucepan, take it off the heat, and dump in all the other ingredients, mix with a whisk, and pour it in the pan. It takes me like 5 minutes to make these when I do it this way. Since these brownies get a "film" on the top of them when they bake, it's best not to frost these. They are so rich anyways, they don't need frosting. Instead I just add chocolate chips, toffee pieces, nuts, or whatever else right into the batter. I have also added instant coffee powder, rum, and butterscotch sauce. Everytime I make them, they turn out so good and are so easy. Thanks for the recipe!
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Ali
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Cooking Level: Professional

Home Town: Calgary, Alberta, Canada
Living In: Logan, Utah, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 26, 2005
I must had done something wrong. It was crumbly and I read one message left from someone that said she would make the cocoa 3/4 cup and wow was that too much cocoa for me! But it still had a good taste just couldn't get it to stay together.
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Bea

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 17, 2005
Very good, taste just like a brownie should taste like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 1, 2005
Although I haven't made this recipe, I do make almost the exact same one and the brownies come out fudgy and moist with that great shiny crackly top. I double the ingredients (use 3/4 cup cocoa), replace the self-rising flour with all-purpose and 1/2 tsp baking powder, and use a 13x9 pan. I add the vanilla with sugar to make it easier to incorporate and I add the eggs one at a time beating well after each. This is actually the recipe that comes on the Hershey's Cocoa can and it's a guaranteed winner. So if you prefer a fudgier brownie experience, try making them this way!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 28, 2005
Although these brownies were a great quick light treat, they weren't soo choclatey, I did without the walnuts and I found that the cooking time was closer to 20 minutes than 25. I also used an 8 by 8 which was too big even though that was the smaller of the reccomended pans.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 1, 2005
This was the first homemade brownie recipe that I tried. Very Good, but I didn't have a comparison. I made according to directions (used butter and all-purpose flour). I doubled the recipe and put into 13x9 pan for 25 minutes. They were quickly gobbled up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 1, 2005
i've made these many times- they are are wonderful, basic brownies. great with ice cream for an easy desert!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 10, 2004
This recipe is amazing, and whenever I make these brownies, I double the recipe and they are still gone within hours. I do make a few changes, leaving out the walnuts and using all purpose flour instead of self-rising flour. Thanks for sharing jenn!!!
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Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 26, 2004
My husband and I adore these brownies! I have never before made a recipe that I like as much as boxed mix, but I'll never make a box again. I used 1/4 cup stick margarine and 1/4 cup veg. oil instead of the 1/2 cup butter, plus I'm a little heavy-handed with the cocoa. I threw in some chocolate chips and took out the walnuts. We can never wait for them to cool before we *have* to dig in. Yummy!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 23, 2004
Not sure about the use of self-rising flour and the amount. My brownie seemed to not have enough flour - it rises too much and has a very moist texture. When I took it out of the oven and poked it, you could say that it was like chocolate mousse. Better off with all-purpose flour and 3/4 - 1 cup amount.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 5, 2003
I didn't have any walnuts, so I made them without and they were still delicious! I brought them to work and they were gone in a flash. I recommend you make these on a Sunday and bring them to the office Monday morning. They are too tempting to keep at home!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 4, 2003
This was a pretty good browine-fast and simple. I made it one night while the kids watched Lilo and Stitch :) We liked them. I will do this recipe again when I have a chocolate craving going, butI must admit I do like a fudgier type brownie--but great if you like a cake-like brownie :)
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Cooking Level: Intermediate

Home Town: Bowling Green, Virginia, USA
Living In: Owasso, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 1, 2003
I really liked these brownies. The second time I made them I doubled the recipe and put it in a 9x13 inch pan. This made the brownie a little thicker and I liked it better. This recipe is a keeper. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 14, 2003
These brownies were sooooooooo good! They were the best I have ever made and were quick and easy! Thanks Jenn I did not have any self riseing flour so I used all purpose and added 1 tsp of baking soda. They did not come out cake like b/c when they were rising I put a hole in the center and it fell. But they were still great!! Thanks.
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Cooking Level: Expert

Home Town: Dothan, Alabama, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 9, 2003
Excellent! I doubled the recipe using half all-purpose flour and half self-rising flour and a 9x13 pan and they came out great, slightly cake like yet still moist and fudgy. I will most certainly make these again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 22, 2003
These are the best brownies I have ever tasted! I made them with regular flour instead of the self rising flour and they came out so moist and fudgy. These brownies are quick to make and so incredibly easy. I'll be making many more batches!
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