Reviewed: Mar. 3, 2007

The best brownies - fast and easy to make! I scaled the recipe down to fit an 8x8" pan - 1 cup sugar, 1/3 cup melted butter, 2 eggs, 1.5 tsp vanilla, 3/4 cup flour, 3/4 cup cocoa, 1/8 tsp salt, 1 tbsp light cream, 1/4 cup chocolate chips. You can't go wrong with this recipe.

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We love to cook

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Reviewed: Feb. 25, 2007

the batter with these brownies is SO thick that I had to spread with my hand and they are so very rich. I am sorry but I don't think I'll make these again

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ginny

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

Living In: Oakland, Maryland, USA

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Reviewed: Feb. 18, 2007

If you like dark chocolate you will love these. I also recommend mixing the melted butter, sugar, eggs and vanilla first. Then add the dry ingredients. I reduced the sugar by 1/2 cup and I added about 2oz of chopped baking chocolate after mixing everything else. Spreading in the pan is a task, but perseverance pays off. I also bumped the oven up to 325. Don’t expect the batter to spread and rise while baking, as there is no leavening agent (baking soda or powder).

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slball

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Reviewed: Feb. 14, 2007

If you LOVE chocolatey chewy brownies-these are the ones! NO cake stuff here! Minus 1/2 cup sugar and these ARE the perfect brownies. For those whose were gritty, add sugar first to melted butter, stir well then add remaining ingredients.

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jtodd654

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Feb. 13, 2007

I LOVE this recipe. All my friends love them too...great recipe!! ver chocolaty and moist.! :)

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sassysmalls_13

Cooking Level: Intermediate

Home Town: Galena, Illinois, USA

Living In: East Dubuque, Illinois, USA

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Reviewed: Feb. 10, 2007

These brownies were awesome!!!! Very rich tho but sooo good! I used 3/4C of cocoa and 1/2C of oil like someone else had mentionned and 1 1/3C of sugar and they are perfect (probably could have done with 1C of sugar) I can see how people didnt like the texture and i can see how it would be hard for dessert plates at a dinner party but for home and for people who dont care what it looks like.. Fab!!!! Id definately make this again! Oh and i added some walnuts too and they worked out!

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Ashpanash

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Reviewed: Feb. 8, 2007

i loved the taste, but i felt akward giving them at a family dinner because they never seemed done! I went 15 mintues past the time given and they were still like batter...i will probubly play around with the measurments and make them again because they had a great taste.

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Feb. 5, 2007

Not bad and definitely chewy. I'll probably try a different recipe next time.

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Karine

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Reviewed: Feb. 5, 2007

This was exactly what I was looking for. They are very chewy and very moist. I cut the cocoa to 1/2 cup and offset it with some dark belgium chocolate. They were heavenly! I used mini muffin pans and pressed out the batter with moist finger tips. I will defintely keep this recipe forever! Thanks for sharing!!

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Happy Baker

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Reviewed: Feb. 3, 2007

Wow! Best brownie recipe ever! I followed the advice of some other users: Decreased the cocoa powder to 3/4C, decreased the sugar to 1 1/2C and increased the melted butter to 3/4C. Also, to help with the mixing so it doesnt get crumbly, melt the butter really well and then add the sugar, vanilla and eggs. In a seperate bowl mix the rest of the dry ingredients. Now mix the two together. Mixing the indregients this way (rather than putting them all in a single bowl and mixing as the recipe says) will make the batter easier to mix and spread.

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Matt

Home Town: Kingsville, Ontario, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Jan. 31, 2007

Not a fan....These brownies were way to thick to spread in pan and way to chocolatly and gritty for our liking. Maybe a little less chocolate powder would work better.

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Pamela

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Reviewed: Jan. 31, 2007

ive made them 3 times now, thinking maybe the change in weather, humidity or something would help. followed the recipe to a "t" and they still didn't turn out even close to being good. yes, they were chewy; entirely too chewy and wet. Some review said these are 5 star restaurant brownies - I would have to highly disagree. I'm giving this a 2 star instead of 1 or non because they were still edible and i like chocolate and these are very chocolatey.

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Nita Abner

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jan. 29, 2007

These brownies are simply THE BEST...and so easy!!

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above31rubies

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Reviewed: Jan. 26, 2007

DECADENT!!!!The only changes I made was to use a 9x7x2 inch pan sprayed with Pam and I reduced the sugar to 1 3/4 cup. Baked an additional 15-20 minutes because of pan size. A definite keeper, delicious, the best I ever made!!!!!!!!!!!! I can't imagine how good these will be tonight with vanilla ice cream :P YUMMMMMM!

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Gina

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 21, 2007

Hrm...not digging this recipe. I wanted to like it, maybe I should have cooked mine longer but I followed the 30 min rule. When I took them out I let them cool about an hour or so, and cut into them. They tasted like pure batter, def chewy but almost TOO chewy since it was literally smooshy. Maybe if they would have cookied longer theyd be ok, but Im not sure I dug the taste either. Blah!

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BSBLINZ25

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Santee, California, USA

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Reviewed: Jan. 21, 2007

After reading many reviews and making this recipe I can safely say that is one of those recipes that you either love or hate. If you like the brownie mixes this is not for you. I followed this recipe exactly and it turned out wonderful. Not the usual kind of brownies that you might find on a bake sale. These brownies are not cakey, they are thin, chewy, dense, moist, strong chocolate flavour (even with all the sugar the recipe calls for) and amazing with vanilla ice cream. It is a dessert that you might find at five stars restaurants. It deserves a fancy name! If you love chocolate this is for you. Don't over cook them! I had to use my hands to level and spread the batter as it is really thick. Turned out wonderful - wouldn't change a thing. Thanks for the recipe!!!!! This is my brownie recipe from now on.

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DCANT

Cooking Level: Expert

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Reviewed: Jan. 17, 2007

I made these last night and they were very yummy. I like my brownies really sweet so I didn't take the advice of other reviews to cut back on the sugar. However, next time I make these, I will cut back on the sugar as they are SUPER sweet. Walnuts would probably offset the sweet flavor. Also, they *are* very hard to spread in the pan so I put some water on my fingers to spread it out and that seemed to work.

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SweetestJamie

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jan. 11, 2007

Very bizarre. The batter was VERY thick, as indicated in the recipe. So thick that I couldn't spread it well in the pan. ALso the batter never spread out in the pan during baking. I pulled it out and it looked exactly as if it were still batter--but cooked. I have never had that happen to me. I follwed the recipe exactly, used high quality cocoa and vanilla, and baked it exactly 30 minutes. What happened?

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