Reviewed: Sep. 14, 2009

I baked it in a single 9" round cake pan and it baked just fine at the directed time. With mini chocolate chips sprinkled on top it looked & tasted like a thick cookie; light & chocolaty. And it went well with a home made whipped cream. The cream cheese doesn't really stand out but the whole thing in its entirety is good enough to make again. My boyfriend literally ruined his dinner because of this! ;)

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Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 31, 2009

I put in 2 eggs for a thicker consistency. 3 eggs is cake-like, yes, but this recipe was intended to be that way...it's just preference. Also, I left out the nuts...doesn't matter what kind you use, if any, not worth criticizing a recipe over that. And 35-40 minutes is only an estimate....I'm sure your oven is accurate, just as much as the original cook. Great recipe - I recommend it

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IranianChef

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Reviewed: Apr. 12, 2008

This is a tasty recipe and very moist, but not what I really look for in a brownie. First, it's a very light chocolate in color and taste. It's also very cakey, probably due to the three eggs. I wasn't crazy about the almonds. I love almonds, but felt that walnuts or pecans would work better here because of the texture of the cake. My recipe was completely baked in 30 minutes (my oven is accurate). I added chocolate frosting because I wanted more chocolate than this offered.

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