"These are very chocolaty, dense brownies that go great served warm with ice cream! My brother had a girlfriend that used to make these for him. Try these with pecans instead of walnuts, or using white chocolate chips for half of the chocolate." — LC Debra
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1 1/2 cups
1 1/2 cups
1 (12 ounce) bag
semisweet chocolate chips
coarsely chopped walnuts
Absolutely wonderful! I made three small changes; I used double-strength coffee instead of water and after I stirred the eggs in, I used extra dark chocolate chips and omitted the nuts only because I'm quite broke right now and cannot afford them. I also noticed that after I got the brownie batter ready, all of it would not have fit in a 9x9 pan. I used a rectangular pan, I think the 9x13. These turned out dense and fudgy and just AWESOME. Hugely loved by my husband (he ate half the pan in twenty minutes!) though I think if he had been my boyfriend, these would have warranted a proposal. Thanks, Debra, for our new brownie recipe! NOTE: To save you scrambled eggs in your batter mixture, make sure you cool your sugar/water/chocolate mixture a bit before beating in your eggs or temper the eggs (add a little of the hot mixture into the egg to warm it slightly) with a bit of the sugar/water/chocolate mixture. Once you cook your egg accidentally, it's all over. Be sure you bake this in a larger pan. Bake it in a smaller pan and you'll end up with less favorable results.
I followed the directions exactly, and used a 9x9 pan as directed. The whole thing rose about an inch over the pan and a crust formed. The brownie mix underneath never cooked through even though I cooked it for an extra half hour. So I had a burned crust over a bunch of goo. Unfortunately I let it cool, and it was such a mess!
Everything was delicious! Except when i finished preparing everything i realized there was no way it would be able to fit in a 9x9 pan. Instead i used a regular 13x9 pan and it filled perfectly. By the time it was done the brownies were still nice and thick in the pan and were amazing.
If you are a true fudge-a-holic and love your brownies the same way, then you'll love these. They're fudgy and gooey all right, but for me, just a little too much so. I ate one and now I feel like a kid who overdid it on the sweet stuff and gave him/herself a tummy-ache. I love frosted brownies, but wouldn't EVEN consider it on these, even if I eliminated the chocolate chips in the batter! (Allrecipes editors, please seriously consider revising the pan size in this recipe to 13x9 inch. Previous reviewers who gave that heads up in their reviews to future bakers looking to make these saved them from disappointment. I made HALF the recipe in an 8x8" pan and could have easily gotten by with a 9x9" pan as well. The full recipe does NOT work for a 9x9" pan!)
This is the first recipe I ever tried baking on my own, and it was absolutely delicious and so easy to make! I tried another brownie recipe after this, and this one was far superior. My search for the perfect brownie ended on my first try! (Except, definitely use a 9x13 pan, not a 9x9)
These are hands down the BEST brownies I have ever made! I omitted the walnuts simply because I don't like them. The brownies are so moist and chewy! Perfect for all brownie fans. Thanks so much for the great recipe! I will make this again and again!
This is the exact recipe for brownies that I have been using for years. What can I say except that it's the best! For a variation I often fold in a bag of Reeses peanut butter chips in place of the chocolate chips and leave the nuts out. Fabulous!!
These were rich and heavenly, I didn't have walnuts so I used pecans. These were just great!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 238
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