Reviewed: May 2, 2012

These are, by FAR, the best brownies I've ever made (and that's not a small amount of brownies). Fabulous. Although, while making the recipe I was irritated over all of the "random" amounts - 1 1/3rd of this or 7/16th's of that (ok, not really). I don't know, it bugged me. lol But, man, are they ever worth it - I'll always keep Nestle cocoa on hand now.

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Reviewer:

shanagan

Cooking Level: Expert

Reviewed: Apr. 29, 2012

Great recipe! I used Ghiradelli natural unsweetened cocoa powder. There is plenty of sugar in the recipe, so be sure you are not using sweetened cocoa. I added one extra Tbsp of water to get my mixture to be pourable. I am at high altitude. I greased a metal pan with unsalted butter and baked mine for 23 minutes and will try 21 next time. My oven is usually on the high end, so most of my recipes come out at the soonest time given. This mixture goes from gooey to cooked in the middle really quickly, so keep checking! A metal pan will stay hot for a good long while and the brownies will continue to cook while cooling in the pan on a wire rack.

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Reviewer:

Annabanana

Reviewed: Apr. 29, 2012

Wow, these are awesome, totally replaced my recent 'best brownie ever' recipe! Made these for my husband's work and I was actually sad to see them go! (They loved them by the way, they 'lit up like it was Christmas' when they tried them)

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Reviewer:

m.bear

Reviewed: Apr. 27, 2012

I was in the mood for brownies tonight and only had cocoa powder (no chocolate squares/chips/etc) and came across this recipe. Threw it together *really* fast and only omitted the nuts and powdered sugar. I think I used a bit more flour than called for because the batter seemed really wet. These are thinner than boxed brownies so either prepare for thin brownies or use a smaller pan.

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Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Apr. 27, 2012

These are THIN! I don't think that's clear from the picture, and they are pretty tasty, but they are only about 1/2" thick. They were fine for what I was using them for, as a base for a brownie sundae for my kids' sleepover, but they wouldn't look very appealing on a dessert tray. I won't stop here...I will keep looking for a cocoa brownie recipe.

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Reviewer:

RebeccaT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Apr. 11, 2012

These were extremely moist and fudgy. I could hardly get them from the pan in one piece though because they were so moist. I can't imagine getting only 12 servings from this because it made a huge pan full. This came in a close second to my hubby's all time favorite brownie so kudos for that! I skipped the powdered sugar dusted on top since DH is a brownie purist (meaning don't try to dress them up). Definitely a keeper and using the cocoa powder instead of baking chocolate, chips, or fudge syrup is always a plus at my house. These were so good I even ate two corners!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Apr. 4, 2012

These turned out pretty good for me. I was missing a teaspoon of vanilla and they still tasted good. I'm thinking I will reduce the flour next time though by 1/8 a cup.

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Reviewer:

SF2009

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

Best made from scratch brownie ever! I purchased a good baking cocoa from our local spice shop, and used King Arthurs all purpose flour(costs more but it is just a "fluffier" flour). Yum

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Reviewer:

Jen01ny

Reviewed: Feb. 12, 2012

reduced the sugar to 1 1/2c. Good flavor. In a 9x13 pan it was thin, could try one and half batches for thicker brownie.

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Reviewer:

lynnkw

Reviewed: Feb. 6, 2012

Easy recipe, quick to make when craving chocolate. I added a few white and chocolate chips, which made these already wonderful brownies over the top. This recipe is a true keeper!!

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