Reviewed: Dec. 6, 2009

These brownies are phenomenal. This is the quintessential brownie-- chewy and oh so chocolately. I omitted the chocolate chips because I didn't have them on hand. I'll probably continue to leave them out in all subsequent bakings because I really don't think they're needed. However, I may add some chopped nuts next time. My husband said they were the best homemade brownies ever. I have to say that I'm inclined to agree!

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semioblivious

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Reviewed: Dec. 6, 2009

I've made these about a dozen times now and they're the best brownie recipe ever. These are for true brownie officianados! They're very moist (make sure to cook them all the way through). They get a nice crust on top that make them perfect just dusted with powdered sugar. The chocolate chips take away the need for frosting.

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parkmanmom

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Reviewed: Dec. 4, 2009

I made these exactly as written with no substitutions. They were quite good, but just not quite what I was looking for (I like a slightly more cakey brownie). They were a little too overdone on the sides but fudgy more towards the center, eventhough I baked them for less than the recipe called for (30 minutes). Very intense chocolate flavor and very sweet.

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Sylvia C.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Shorewood, Wisconsin, USA

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Reviewed: Dec. 3, 2009

These brownies are out of this world... they ALWAYS turn out soooooooo yummy... i used milk chocolate chips. Amazing recipe! Thanks soo much

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S.Khan

Cooking Level: Intermediate

Home Town: Karachi, Sindh, Pakistan

Living In: Beijing, Beijing (Municipality) , China

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Reviewed: Dec. 2, 2009

Excellent. The key is to slightly undercook the brownies a little bit so that they are soft and chewey. I used an equal mix of white and brown sugar which made the brownie have a slight caramel taste which was fantastic. I live in Paris and bring this to the office for the French secretaries. The absolutely rave about it since you can not get a decent brownie in France. I also use a good quality chocolate bar instead of chocolate chips. I just break it up and mix in with the batter. So good!

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Suzen

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Reviewed: Dec. 1, 2009

These brownies turned out fabulous! They are quick to put together with ingredients that are usually on hand. I have no need to purchase packaged brownie mix any longer. Thanks, Brooke!

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GINNYD

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Reviewed: Dec. 1, 2009

So So GOOOOD - crunchy on the outside and oh so chocolatey on the inside - did make a few changes but nothing major - used margarine instead of butter (only cos i had no butter), used 1/2 & 1/2 white/dark chocolate drops & added some crushed Macadamia nuts. They took 33 mins to bake and came out just as brownies should be. Do try them you will not be disappointed. :-)

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Carol

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Reviewed: Nov. 30, 2009

Oh these were good! I'll admit I was skeptical about the recipe not having any typical ingredients (oil, baking soda/powder) but man oh man these are delicious! They won't last long

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Vannessa

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 30, 2009

I've tried this recipe twice and both times, I ended up needing a chisel to get these out of the baking dish. The side and the bottom are a weird consistency- hard, but still malleable. Like a Tootsie Roll. Maybe it's something I did wrong, but I followed the recipe exactly and had the same bad results both times.

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RICHELLEG

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2009

Amazing brownies! I have used brownie mixes for years because I'd never found a recipe that was better than a good mix. After making these today I'll never use a mix again. Followed the recipe except for using reviewers suggestion to mix sugars half white and half brown. Also, when baking wedding cakes I always use Dutch processed cocoa. It's darker and the chocolate cake comes out with a bit more bittersweet flavor. It worked wonderfully in the brownies. Just awesome brownies, can't wait to make them again!

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Laura's Cakewalk

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Reviewed: Nov. 29, 2009

WAY too much sugar. I had to brush my teeth after eating it to get rid of the film it left. I will stick to the recipe that I found on epicurious.

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Traci

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Nov. 29, 2009

These are the best brownies I have made so far! I had company coming over and decided to throw together a batch. I didn't make the full recipe - instead, reducing it to 2/3 or 16 servings in a 9x9 pan. Cooking time was the same. I also used brown sugar for half the sugar required in the recipe. The result was chewy and very chocolatey brownies that disappeared very quickly. The guests were impressed!

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Heather

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Reviewed: Nov. 29, 2009

excellent- best brownies we've ever had. I don't recommend cutting back on the sugar or making any substitutions...perfect as is.

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Cavallaros

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Reviewed: Nov. 29, 2009

This was the first time I made my own mix for brown, was a complete success!

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Polarmist

Cooking Level: Expert

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Reviewed: Nov. 28, 2009

My granddaughter wanted to make brownies to brting home to her dad. OMY. She chose to use white chocolate chiips which made them quite pretty. The best ever!! Sinfully rich.

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GrandmaB

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Nov. 27, 2009

Just the brownie I was looking for! I wouldn't have believed a brownie this dense and fudgy would have a no-oil recipe, but the butter certainly does the job all by itself. These are very chocolaty and rich without being too sweet.

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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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Reviewed: Nov. 27, 2009

This is a very decadent brownie! Wow! I followed the recipe exactly as written and will certainly be making these again. I used a 9x13 pan and also found that the cook time had to be greatly increased. However, they did not over bake and came out perfectly. I could not imagine making them in a smaller pan. I am a lover of all things chocolate and I am not sure that even I could handle them much thicker. This would be a great recipe to tweak a little for holiday baking as well - peppermint, toffee, etc. Thank you for a great recipe!

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melraupp

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Nov. 26, 2009

I tried this recipe twice. The brownies were good, but not as amazing as I was expecting. I'd rather not go through all the trouble and just use box mix. It turns out just as good if not better.

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Alison Love

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Reviewed: Nov. 25, 2009

Truly the best brownie recipe ever!! Do NOT mess with anything, make recipe exactly as written! Thank You Brooke!

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eva1971

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Reviewed: Nov. 23, 2009

best brownies EVER, hands down.

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annavalentine

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Brooke's Best Bombshell Brownies

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