Reviewed: Feb. 14, 2012

These were way too good. We ate them way too fast. When warm, the top tastes like lava cake filling. The crust is awesome. Both my husband and I loved these, and they were fast and easy to make and I already had all the ingredients on hand. I only dare make this again if I need to bring a dessert to something as it was just too tempting to have around.

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Reviewer:

AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

Reviewed: Feb. 4, 2012

Perfect in every way! May try pecans next time.

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Reviewer:

MARLENE13

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Reviewed: Sep. 3, 2011

Easy to make, but too bland. I was expecting a more chocolatey flavor. Would not make again.

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Reviewer:

RoseDickson

Reviewed: Mar. 29, 2010

My rating and review is based purely on the merits of the recipe. Nothing extraordinary with the crust, its a simple butter crust with walnuts. The filling resembles a badly proportioned brownie recipe. It lacks a chocolatey flavor and is generally bland and lifeless. I did not want to waste what I baked so we had it with a big scoop of vanilla ice cream, but even then, my friends just ate the ice cream and just a bite of the bar. This is definitely an over-rated recipe!

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Reviewer:

pinksugar

Reviewed: Jan. 31, 2010

Made only the crust (with pecans rather than walnuts) and, after baking the crust as directed, topped with a traditional brownie mix. My Sunday school kids loved these "Butter Crust Brownies!" Used real butter for the crust and the aroma while the crust was baking was heavenly. I made a triple batch of the crust and pressed it into a pan that is larger than the usual 9 x 13. It's what I call a lasagne pan. The resulting crust was a nice foundation for a classic brownie. A little crunchy and a lot buttery! The perfect counterpoint to the Duncan Hines Chewy Fudge brownie mix. Needed something totally different to jazz up a brownie mix and just knew this addition would be a hit! A huge merci beaucoups to the person who developed/submitted the walnut bar recipe. He/she inspired me! God's blessings to all of you, Frenchie in the Beautiful Bluegrass

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Reviewer:

Frenchie

Reviewed: Aug. 11, 2009

The crust was really good, but I expected much more chocolate. I would double the chocolate part in the same sized pan. The chocolate part was a little too moist (maybe because the last egg I cracked, two yolks fell out!), but I suggest maybe a little flour in there to make it more of a brownie consistency.

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Reviewer:

Stevie Bowden

Reviewed: Feb. 4, 2009

This was a really tasty and easy recipe. The walnut crust was delicious and not too sweet. The chocolate was soft and rich. The combination worked out really well.

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Reviewer:

bezick2

Reviewed: Dec. 24, 2008

Hmmm, the topping is brownie-esque, the crust is great. i was hoping for more of a smooth, less cakey topping but nonetheless it is good. Instead of the powdered sugar I topped it with more chopped walnuts. Only gets 4 stars because it is not quite what I was hoping for.

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Reviewer:

kmelby

Reviewed: Oct. 7, 2008

I was skeptical while I was making these. The chocolate batter was runny and I didn't think it had set up well. Once they cooled a bit I stuck them in the fridge and I pressed a slivered almond on the top of each bar. They are quite small but so rich and delicious you wouldn't want them any bigger. Great flavor and so easy to make. This one a keeper!

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Reviewer:

melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

Reviewed: Jun. 22, 2008

IMO, just an average bar. The chocolate part was very, very thin and runny before baking. Also watch the crust while baking, at 20 minutes mine was slightly overcooked. I didn't cut until the next morning (and it was difficult to cut) because the crust was hard, even after sitting for 15 minutes. I don't think I will make this one again.

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