Reviewed: Oct. 25, 2009

OMG! This is the best brownies I've tried so far. Even better than the 5 star scrumptious fudgy brownie recipe in this site. I followed reviews from others though, 3/4 cup butter, 3/4 cup cocoa (i used hershey's), and 1 1/2 cup sugar.Yes, this brownies baked thin. I greased the pan with some vege oil, line with parchment and greased the parchment as well. Brownies can be taken out of the pan this way. YUMMM!!!! ..now i'm scared of too much chocolate in my diet!!! :D

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o.d

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Reviewed: Oct. 12, 2009

I made this exactly as instructed and I wouldn't change a thing. I line the pan with wax paper and place the brownie on a countertop after cooling about 20 minutes. A long thin knife will separate the brownie from the wax paper. Don't even try to lift the brownie out of the pan. It won't work. Extremely chocolaty, very dense, rich and gooey- just like I like them. Not anything like a boxed recipe though those are good too. I did add one extra egg since mine tend to be small (fresh farm eggs).

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naggnwitch

Cooking Level: Expert

Living In: Athens, Texas, USA

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Reviewed: Oct. 1, 2009

awesome...only used 1-1/2 cups sugar

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 1, 2009

Very very rich and chocolate like, reminded me of a brownie you get as a sundae in a restaurant. I added some chocolate chips and pecans to mine, I couldn't find any walnuts. I shorten my cooking time sometimes to 20mins instead of 30. Once cooled they harden nicely and all it takes is 20seconds in the microwave to make them warm and lovely again.

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Mia

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Reviewed: Aug. 18, 2009

Very chocolatey and moist! However, I felt the texture resembled that of a cake's, despite the description. Perhaphs I have to chill the brownie first (I ate it right out of the oven :)Overall, pretty delicious, moist, full of flavour, QUICK AND EASY, will defintely make again! My variations: reduced sugar to 1 cup (it was sweet enough like that), reduced cocoa powder to 3/4 cup, added 1/4 cup oil, did not have to use milk. Variations to method, as per a fellow reviewer's suggestions, mix melted butter, sugar, vanilla, and eggs. Mix till the mixture just very very slightly pulls away from sides. In seperate bowl, mix reminaing dry ingredients. Mix both together. I felt that with these modifications, the batter was of a good consistency and baked up well. Also, to ensure brownie rises and does not end up so thin, leave battter in mixing bowl for about 10 mins before baking. Mine rose like muffins!

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bluebananas

Cooking Level: Beginning

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Reviewed: Aug. 12, 2009

I also took the suggestions of other reviewers (1 1/2 cups of sugar and 3/4 cocoa) and they were pretty good!! My boyfriend loved them and I couldn't resist them warmed up with a scoop of vanilla ice cream!!

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Tanya

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Reviewed: Jul. 28, 2009

I tweaked the recipe according to other reviewers' suggestions (1 1/2 cups of sugar and 3/4 cocoa) and these turned out fabulous! I baked these in a mini muffin tin so that they didn't need to be cut afterwards, and they they turned out perfect. People thought I bought a bunch of those two-bite brownies from a grocery store and tried to pass them off as my own... but I think these are much MUCH better!

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cookiemonster025

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Reviewed: Jul. 12, 2009

Very fudgy and rich. A few drawbacks: bakes into a thin brownie and if you cook it even two or three minutes too long, the top and edges become very dry and crunchy.

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joyler

Cooking Level: Intermediate

Home Town: La Habra, California, USA

Living In: Fullerton, California, USA

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Reviewed: Jun. 30, 2009

Okay, I have now found the best ever brownie recipe. This brownie is very, very chocolaty, and has the texture I've always been looking for, CHEWIE! I've always preferred the edges and this came out like one big edge yet not burned or over done. I only made half a batch to try and baked it in an 8x8 pan. I did add 1/4 tsp cinnamon and 1/3 cup walnuts per half batch. Everything else was done exactly like the recipe. I will never use another brownie recipe. Thank you so much for posting this.

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jj

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Reviewed: Jun. 30, 2009

This is the recipe I've been looking for! Fudgy, not cakey brownies that don't use chocolate syrup. I will definitely be using this as my go-to brownie recipe.

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Amanda

Cooking Level: Intermediate

Home Town: Brownsdale, Minnesota, USA

Living In: Dallas, Texas, USA

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Reviewed: May 23, 2009

Just like others, I changed the recipe a tad to get the texture to match the taste. Reduced cocoa (organic pure dark) to 3/4 cup and sugar to 1.5 cups. Also added 1/4 cup oil for texture and vanilla pure paste vice extract for smoother taste. Using the parchment brushed with melted butter certainly does prevent this from sticking, which it absolutely will otherwise. It isn't really chewy while it is still hot, but once it cools it becomes much moreso. Very tasty, very rich and just perfect when the craving hits you for chocolate brownies!

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ChristyACB

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Reviewed: May 6, 2009

pretty good. I actually only tried these for a Home Ec Class at first, but now i make them at home all the time

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coko1606

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Reviewed: Apr. 28, 2009

Not bad at all :) I did change this recipe a bit, went with 3/4 cups cocoa and 1/4 cup vegetable oil. Also reduced sugar to 1 cup and added half a cup of splenda (I'm diabetic but it's so hard to find a decent brownie recipe that doesn't have sugar so generally I just reduce) Creamed the butter and beat in the sugar/splenda until it was fluffy, gradually added the flour, beating after each addition then added the cocoa, alternating with the oil. I think the splenda made the batter a little easier to work with, it wasn't as sticky or hard to spread that other reviews have suggested. Lined the pan with parchment paper (made it ~so~ much easier to lift out of the pan!) baked for time suggested. They came out quite nice, very chocolatey, very chewy, didn't have that nice crispy top that I like but I would still definetly make these again :)

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There's Lovin' in the oven ^_^

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Reviewed: Apr. 25, 2009

I used the adapted recipe suggested in the comments and was so impressed! I have made a ton of brownies before, but these were the best I've had in a long time if not ever! Thanks for the comments and recipe!

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jamistar313

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Reviewed: Apr. 16, 2009

REALLY GOOD!! Chewy and all. Last time I made some the ends were a bit dry but I spread it a bit too much(thinned) and my non-stick pan is too big for the recipe(I didn't have enough butter to double it...). I'm making another batch right now and I'm going to add a couple of chocolate chips on them for a simple chocolate frosting. My boyfriend loves them(and he's pretty picky! :P

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Thormeena

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 1, 2009

Very good brownie... Per other reviewers I used 1 1/2 cups sugar and 1/2 cup cocoa powder. They are very chewy and yummy. Another great thing about them is that they are low in calories and you cannot even tell. I have made other low fat brownie recipes and you can look at them and thell they are low fat, they also taste low fat. This is NOT the case with these, I will keep this recipe in my favorites pile..

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miss

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

I followed the recipe exactly and these did not turn out very good. They were way to sweet and had a grainy texture. Not sure if I did something wrong or what but they were not very good. Really just felt like they were missing something. Maybe I'll try again with the alterations.

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lovemy2boys09

Cooking Level: Expert

Home Town: Clayton, Delaware, USA

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Reviewed: Feb. 19, 2009

Really good brownies! Just made them on account of being snowed in with very few ingredients! They're wonderful with ice-cream. The only concern that I had was the size of the pan. Given the amount of mixture in the bowl, it wasn't enough to evenly coat the 9x13. I opted for an 8x8 and it worked fine. Used my hands to spread the mixture out evenly. Awesome recipe!

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TheBritishAreComing

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Reviewed: Feb. 15, 2009

I cant make brownies. I dont know why, but they never turn out. HOWEVER these brownies were the easiest, best brownies to make ever. This will be THE recipe for me from now on. I used Hershey Special Dark Cocoa and cut it like the other reviewers suggested. YUMMY!!!! My first 5 star review.

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deedodees

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Reviewed: Jan. 28, 2009

Good recipe! Kind of rich, you could probaly decrease the cocoa, but we liked them rich! Would be good with vanilla ice cream, mmmm.

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CUTELILMISSY

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