Reviewer:

Reviewed: Feb. 4, 2011

These brownies are fabulous! The texture is perfect--wonderfully moist and chewy, but also not too dense. I will use this as a basic brownie recipe in the future, but to be truly fudgy there needs to be more chocolate taste. I'll try substituting chocolate syrup for the corn syrup or adding some chocolate chips. Mine also needed 40 minutes to fully bake.

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5 users found this review helpful

Reviewer:

MoonMomma

Reviewed: Jan. 29, 2011

I made this with 1/2 c of cocoa and 1 1/2 c of sugar, but it tastes rather salty - I would definitely cut down on the salt.

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7 users found this review helpful

Reviewer:

CeciliaCs

Reviewed: Jan. 28, 2011

Way too oily and Texture very granular. Maybe if I had; used less sugar & oil, & more flour. Really wanted this to work, it was easy and didn't use eggs.

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7 users found this review helpful

Reviewer:

Kristin Nicole

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: Jan. 25, 2011

Absolutely amazing! I would have sworn by boxed brownies until I tried this recipe, but I wanted to make a whole-grain brownie. Mission accomplished! I used 1 1/4 c. King Arthur white whole-wheat flour, 1/2 c. cocoa, 1 t. salt, and 3 eggs. My family loved this whole-grain snack!

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4 users found this review helpful

Reviewer:

Huskerw1fe

Reviewed: Jan. 16, 2011

The recipe is JUST PERFECT. I like my brownies really chewy and I've tasted chewier brownies only one other time in my life. I'll definitely be making these again. Some people say add 1/2 cup of cocoa instead of 1/3 cup. But I don't know if i agree. If you add too much cocoa it has a weird earthy smell to it. I think this recipe is just perfect. I'm still looking for the perfect brownie but this will have to do till then.

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7 users found this review helpful

Reviewer:

Khanh536

Reviewed: Jan. 10, 2011

I prefer fudgy brownies. These were kind of cake-like when they first came out of the oven. I wasn't sure I liked them then. However, the second day, after sitting out in a sealed dish, they were much more fudgy. I loved them on the second day! Great recipe! Thanks!

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6 users found this review helpful

Reviewer:

Amanda Pierce

Cooking Level: Intermediate

Reviewed: Jan. 7, 2011

I just found and tried this recipe. It is the best recipe for brownies I have ever tried. I made a few changes going along with the ideas of another member. I put 1/2 C cocoa, used 3 eggs instead of 4, 1 extra Tbs corn syrup and I also omitted the confectioners sugar. They are perfect and my family LOVE them.

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5 users found this review helpful

Reviewer:

Mut

Reviewed: Jan. 6, 2011

Delish! I would sub half the oil for apple sauce next time, as well I used 1/4 cup cocoa powder and 4 melted squares of semi-sweet chocolate. This really helped to add depth to the chocolate flavour. Also, 1 and 1/2 cups of sugar was plenty. No powdered sugar, 2/3 cup of nuts sprinkled on top. Perfect!

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Reviewer:

Kristy

Cooking Level: Intermediate

Home Town: Campbell River, British Columbia, Canada

Living In: Port Hardy, British Columbia, Canada

Reviewed: Dec. 31, 2010

i was excited about these brownies because of all the great reviews, maybe i should have followed some of the alterations that were listed because i made them exactly per the recipe and sorry but they were terrible, i will never make them again.

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5 users found this review helpful