Reviewed: Apr. 27, 2008

These brownies came out chewy and flavorless. I'm sad to say I'm not a fan at all.

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Reviewed: Mar. 9, 2008

This was a very dense spongy texture, but the flavor was great. A VERY sweet brownie, so it is eaten in moderation. Instead of the vanilla extract, I used Butterscotch, also I used plenty of walnuts ontop b4 baking, not mixed in, and they came out great. Very sticky, hard to get out of the pan. But overall good flavor, everyone loved them.

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~~Kelly~~

Cooking Level: Expert

Living In: Amherst, New York, USA

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Reviewed: Aug. 25, 2007

I followed this recipe step by step and, even after 30 minutes in a preheated 350 degree oven still had hot mush. A waste of my time and baking ingredients.

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MrsHfromNJ

Cooking Level: Intermediate

Home Town: Vernon, New Jersey, USA

Living In: Netcong, New Jersey, USA

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Reviewed: May 5, 2007

Very good. Needed to bake for a total of 40 minutes (10 minutes w/out foil as directed, 30 minutes with). I added chocolate chips after that first 10 minutes.

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GradSchoolKitchen

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2005

Pretty tasty. A cakey sort of brownie, but quite good. I added some chocolate chips to the mix. Mine sunk to the bottom, so you might want to try putting them on top of the batter instead to avoid that.

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KNICK21PT3

Cooking Level: Expert

Home Town: Oak Hill, New Brunswick, Canada

Living In: Gays River, Nova Scotia, Canada

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Reviewed: May 15, 2003

I used only 1/4 c of white sugar and 1 cup of losely packed brown sugar. The result was a lighter cake-like brownie that was not too sweet. The sugar carmelized on the tops and edges. The baking time was definately a lot longer. Make sure they are fairly firm, not gooey/bubbly when removing them from the oven. I'm not sure if i'll make these again, but they're pretty good.

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