Reviewed: Nov. 11, 2009

I have these baking right now, but I can already tell they are going to be awesome. I followed the recipe except I used powdered cocoa and shortening instead of the baking chocolate because that's all I had on hand. I melted those things in a small sauce pan with the butter (used smart balance) then mixed that in with the sugar in a bowl. mixed in 3 eggs worth of egg beaters and vanilla with a beater then mixed in the flour and nuts (walnuts). Definitely use a 9x9 or 8x8 square pan. 9x13 would be way too large. The batter tasted EXCELLENT! I've made a lot of brownie recipes from this site and none of them are every very good. I think this one might be the winner!

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Tina W

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

Made exactly like it says but without the nuts. AWESOME!

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: Nov. 7, 2009

I've been using this recipe for years and I am always pleased with it. I do make one change and that is the pan size. A 13x9 is too small in my opinion, I use an 8x8 for a thicker brownie. I also remove the brownies BEFORE a toothpick comes out clean or they are over baked. When a bit of batter is still sticking to the toothpick they should be taken out of the oven as they will continue to bake a bit out of the oven. The aluminum foil is a MUST too. I prefer roasted almonds to any other nut but of course that is optional.

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saraht1

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Reviewed: Nov. 6, 2009

Best brownie ever!!! I will never buy boxed again. Perfect mixture of crunchy sides and chewy middle. YUMMY!!

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LouLou

Cooking Level: Expert

Living In: Christiana, Tennessee, USA

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Reviewed: Oct. 29, 2009

These are fantastic. Too fudgy for me, next time I'll reduce Baker's chocolate. Tastes like melted chocolate chips in the middle, very rich, I wouldn't frost these.

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Kaitlyn

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Reviewed: Oct. 23, 2009

was a good brownie but after I halved the recipe to serve 12 it barely satisfied 6, plus it was tricky to time the baking, I rescued them just in time afer just under 20 minuted.

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Nersh

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Reviewed: Sep. 12, 2009

Delicious, but still not the browny recipe I"m looking for.

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dedwards

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

These were simply delicious--fudgy, and the nuts were a wonderful contrast to the chocolate!

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Italian Chef

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Reviewed: Sep. 4, 2009

Moist! Baked just 30 minutes. I skipped the foil, did not have enough, just greased the pan and came out fine. Brought a batch to work and got rave reviews. Used store bought milk chocolate frosting on top.

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lilBettyCrocker

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Reviewed: Aug. 28, 2009

These are the BEST homemade brownies ever! I usually leave out the walnuts, (I'm just not a fan of crunchy things in my brownies) and I use a 1/2 cup of butter and a 1/4 cup of veg. oil - the brownies come out chocolaty and moist, with a real nice, subtle buttery flavor.

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Sarah

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Reviewed: Aug. 22, 2009

The texture of these brownies is great. But I didn't like the buttery taste at all. I think that this recipes calls for too much butter, but I thought I would give it a try. It was not a success for me. I also used a 8x8 pan.

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Monalisa

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Reviewed: Aug. 17, 2009

This recipe is great! I have been making these for years and they are the basic delicious brownie. I usually just lightly dust these with powdered sugar. I make these with nuts, plain, and also add milk chocolate chips. I used plastic cookie cutters to cut these, which makes a nice presentation. So easy, but yet so simply delicious :)

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Aug. 9, 2009

This is the best brownie recipe out there. I use this as the base for regular brownies, cheesecake brownies, caramel brownies, and loaded brownies. It consistently yields moist, chewy, dense brownies.

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Catherine Hogan

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Reviewed: Aug. 9, 2009

These are wonderful! They were very quick and easy to make, and they taste soooo much better than brownies from a mix.

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scrunner

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Aug. 2, 2009

Brownies tasted great!!! Next time I will use a smaller pan so brownies will be thicker. **Added mini reeses pieces to batter, uuummmmmm! :)

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mandido

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Reviewed: Jul. 12, 2009

I love this recipe. I almost always have the ingredients on hand. Thanks for the recipe! This is real similar to the one my family had lost over a decade ago. Glad to have this in the rotation.

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Heather

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Boaz, Alabama, USA

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Reviewed: Mar. 31, 2009

BEST brownie recipe I've ever used! So easy and delicious!

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Tuddy

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Reviewed: Jun. 27, 2008

I think this has the potential of a 5 star, but I cooked the 30 minutes and that was too long so they were a bit dry. I'm thinking the pan might be a bit large for the amount of batter which could have contributed to the dryness. Other than that they had great flavor!

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Pam

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Reviewed: Jun. 5, 2008

I just made this recipe this afternoon! I followed the recipe except i prefer to use baking cocoa. 3 tbs. of cocoa and 1tbs. of shortening or oil equals one square, so 12 tablespoons cocoa and 4 tablespoons oil or shortening equals four squares of baking chocolate! I only like to use powder because I always have it on hand. Delicious!

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Erin S.

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 27, 2008

The first problem I had was the size of the pan. Once I saw the amount of batter I had I knew I should have used an 8x8. I did use the 13x9 as suggested and the brownie mix barely covered the pan. I followed the recipe exactly, and while these were in the oven I could hear sizzling. The entire top of the brownies were covered in a bubbling mess of butter! I spooned off as much as I could, and let them cool. My hubby and I tasted them and they were SO bitter! What a waste of ingredients!

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