Reviewed: Oct. 20, 2007

This is a very good brownie recipe. Don't worry if it seems underdone after coming out of the oven. My mother said that means they are just fresh from the oven. And they are not as "gooey" when they air after a while. I added a bit of milk to make the batter creamy. The brownies turned out well and everyone in my family liked them.

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Sarah Secondine

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Reviewed: Oct. 17, 2007

Awesome recipe. I did some modifications others talked about here - 1/4 cup oil, and less sugar (I used 1 1/3 cup). But I also used a 9"X9" pan with a heaping cup of flour, and that seemed to clear up the problem of too-thin brownies.

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nurkdenflurn

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Reviewed: Oct. 15, 2007

YUMM! I've made this recipe a few times, and it always turns out. The glaze is really delish! Thank you.

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proudarmywife

Cooking Level: Intermediate

Home Town: Kahului, Hawaii, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Oct. 13, 2007

I really did not like this recipe. I followed the other users suggestions and added oil and an egg despite this they were still very crumbly. I will not be making this again even though they tasted okay.

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GABYBISS

Cooking Level: Expert

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Reviewed: Oct. 2, 2007

I've made this twice. The first time was exactly to specification and turned out perfectly. The second time, I only had medium-sized eggs and had to add a third (luckily, I knew what texture to look for from the first attempt.) I also added white chocolate chips the second time. For a fancy-looking dessert, serve with a dollop of homemade whipped cream and a drizzle of chocolate syrup. Magnificently rich and delicious!! Received highest marks from my husband and his buddies...

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Ballet Baker

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Reviewed: Sep. 30, 2007

This recipe was awful! I was too embarrassed to serve them. I followed the directions exactly and they turned out gooey on the bottom and dry on the top. Overall, I would look elsewhere for a brownie recipe!

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claire

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Reviewed: Sep. 29, 2007

These were just not as good as people mentioned. Too much chocolate, to thin in the 9x13, too moist. I baked it at 350 for 27 min because I live in CO so I changed the temp but still turned out wet. I wont be making this recipe again. A waste.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Sep. 25, 2007

These have to be the most divine brownies that I've ever tasted! I made the following changes (per recommendation of other posters): Decreased the cocoa powder to 3/4C, decreased the sugar to 1 1/2C and increased the melted butter to 3/4C. I've shared very small amounts :) with others and they LOVE them!

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gibsoncasa

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Reviewed: Sep. 3, 2007

The flavor of these brownies if very good but the texture is a mess. They are sticky, not chewy. They are impossible to cut cleanly. The brownie just gathers on the knife & it ends up a sticky crumbling mess. They are very messy & you need to eat them with a fork. "Chewiest Brownies" simply isn't true. "Glueiest Brownies" would be more fitting. I wont make this again. I gave 3 stars because they do at least taste decent.

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Jen-Nay

Cooking Level: Expert

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Reviewed: Sep. 2, 2007

These are great if eaten right away. After they sit for a while, they get a little "crunchy" on the outside.

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JEST

Cooking Level: Expert

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Reviewed: Aug. 27, 2007

These were "just ok". As other reviewers have written, they are gummy, and collect on the knife, so you don't get a good clean cut. By the 2nd day, they are rock hard, and nearly impossible to eat. We will keep looking for a "favorite" brownie recipe.

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Brandon Briggs

Cooking Level: Intermediate

Home Town: Haswell, Colorado, USA

Living In: Fort Lyon, Colorado, USA

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Reviewed: Aug. 27, 2007

Unfortunately this didn't work for me. It was way to crumbly and a little too chocolaty for my taste. I really should have read the reviews and made the recommended adjustments. I may give this one more shot, (with revisions). :(

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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Reviewed: Aug. 9, 2007

These were really good!! i made them just as the recipes said and they came out perfect...chewy and delicious! not too sweet as others had said, i will be making these again for sure!

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kayla

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Reviewed: Aug. 3, 2007

This is now our family brownie recipe. I only use 3/4 C cocoa and 1 3/4 C sugar and it comes out perfect! Be sure to only cook for the time indicated. I forgot about it one time and overcooked it by just a few minutes and we had hard-as-a-rock brownies after they cooled.

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SEIGMAN

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Reviewed: Jul. 29, 2007

These were terrible. I like chewy brownies, I like cakey brownies. I just like brownies. These were grainy, incredibly sweet and the chocolate flavor was lacking. I'm going back to the Betty Crocker one from my Mom's 1960s era cookbook.

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CMHGUPTA

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Jul. 26, 2007

GREAT recipe! I did however change it up a bit by using only one cup of brown sugar, but adding 1/4 cup of honey. Also, I added about 1/4 cup of milk. Extremely chewy and decadent!

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Tracey

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Reviewed: Jul. 24, 2007

i followed the recipe except i used splenda instead of sugar and used a 8 x 8 pan like others suggested...my husband took one look and said - "what is this, a moon rock?" can we say DRY, DRY, DRY? don't even bother with this one!

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mommy2

Cooking Level: Expert

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Reviewed: Jul. 21, 2007

These brownies taste amazing. They are definitely a much chewier type of brownie, which I really love. I followed the recipe exactly, except I used an 8 X 10 pan instead of the 9 X 13. They took much longer to bake, about 20 minutes longer. They definitely are a brownie that have to let cool, although they taste delicious warm (I couldn't wait) Some people have remarked that these are too chocolatey??? Is there such a thing? will make these again, since they are easy to make and I alwways have the ingredients on hand. The only thing I might change next time is to sift the cocoa and the flour, and mix the ingredients much better. Overall it was great though.

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Melly

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Reviewed: Jul. 17, 2007

First of all if you completely change the recipe, you shouldnt rate things, thats not fair!! Second- These were beyond wonderful!!! I made these brownies Exactly how the recipe was written and loved every thing about them. They look too dry when you put them in the pyrex, but dont worry about it- they spread out and bake up evenly. They are melt in your mouth delicious!

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EAE82978

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 16, 2007

These were very rich and chewy indeed! Here were the changes I made based on others' suggestions: (1) Decreased the cocoa to 3/4 cup. They were still VERY chocolatey, so don't fear! (2) Added 1/4 cup melted vegetable shortening (or you could increase the melted butter to 3/4 cup total. (3) Decreased the sugar to 1.5 cups. Perfect! Want a sinful topping? Sprinkle the top of the brownies with semi-sweet chocolate chips as soon as you take them out of the oven. Wait two minutes, then use a spatula to spread the chocolate chips into a "frosting". Your brownies will now be affectionately known as Death By Chocolate Chewy Brownies, and your coworkers will beg you to bake a batch every week.

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