Reviewed: Feb. 12, 2012

I had problems with this recipe. I did use a 9 X 13 and the extra egg for a "cake" like brownie as many suggested. Nearly an hour into baking the middle was still a bit "wiggly". I added the chips and nuts to the top and put it back in for another 10 but the middle never fully cooked. Had to cut around it and it still seemed like they were uncooked.

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Reviewer:

mickdee

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Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Jan. 18, 2012

Mixed emotions on this recipe.......some of the ladies I made this for loved, others thought they were just ok........I thought it was more like cake rather than brownies. When mixing up the batter I could tell it was going to make way more than a 9x9 pan, so I put mine in a 13x9 pan as other reviewers suggested. It was done baking in about 30 minutes in the larger pan. The finished product was very moist and dense, but more like a cake. They cut nicely with a plastic knife and retained their moist texture for days to follow. They were good, but I probably won't be making again.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 5, 2011

This recipe is great. Of course, I'm glad that I read the reviews before I made this, so that I knew that it needed to be made in a 9x13 pan. I used 3 eggs and I baked it for approximately 40 minutes and it came out with a nice texture...firm on top and moist and fudgy on the inside. I did not add the chocolate on top because I felt that it would make an already sweet recipe (because of the entire can of coconut pecan frosting that goes into it) too sweet. I'm glad I made that call because the finished product is very sweet. It's good...but sweet. I am going to cut small pieces of this and serve it for our game day party tomorrow. The sour cream helps with the soft but dense texture, and you can definitely taste the coconut pecan frosting in each bite. Next time I will add the cup of pecans into the batter (didn't have any), as I think that will add a nice crunch to it. Overall, I thought it was a good recipe. I was afraid to try after reading many of the reviews but I'm glad I did. Now the true test will be tomorrow...when the guests eat the brownies!

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Reviewer:

BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

Reviewed: Oct. 26, 2010

I was so excited about this recipe. I never buy frosting anymore, and I went to the store to buy the frosting. I prepared the batter this morning and followed the directions. I used a 9X9 pan and put it in the oven at 6:27am. At 7:30, it was still a little jiggly, but I didn't want it over done, and I had to leave for work, so took it out of the oven. At 3:30 this afternoon, it was still WET in the middle. I have no idea how this could possibly be done baking in 20 minutes. I gave it over an hour and it still wasn't done. It's a shame because it tasted really good. We ate a little around the edges that were done more than the middle, but most of it ended up in the trash. I might try again because I really liked the flavor, but would definitely put this in a 9X13 pan.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jul. 31, 2010

I really really wanted to like these brownies because I love coconut, pecans, and chocolate, but these were not good. I like the idea, not the result. They tasted something like a bad batch of german chocolate cake.

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: May 22, 2010

Absolutely the best brownie recipe ever! My family loves these with vanilla ice cream. Recipe & directions PERFECTION - have made these several times without failure.

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Reviewer:

dms036

Cooking Level: Expert

Home Town: Bonney Lake, Washington, USA

Reviewed: Mar. 22, 2010

This is a very good cake like brownie truly loaded.

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Reviewer:

ihailey

Reviewed: Mar. 1, 2010

I used the 13x9 pan and followed the cake like brownies instructions on the box. I followed the recipe. Very moist reminded me more of a fudge type cake versus brownie. The topping was messy and lumpy but tasted good.

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Reviewer:

motomoto

Reviewed: Nov. 10, 2009

I was really excited to make these, but they did not trun out as I liked. I watched them closely as not to overcook them, but they took over an hour and even then I was not impressed. So i am still searching for the best brownie ever.

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Reviewer:

jemma21

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Sep. 2, 2009

I tried the 9X13 pan. The center didn't cook after 40 minutes and I didn't want to burn the edges. Had trouble with the pecan/chocolate chip topping. It wouldn't spread and it made the tops of the brownies lumpy. Overall, the brownies were very moist and were a big hit at my meeting.

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