I am sorry to give this recipe such a low rating and it could be attributed to me cutting the recipe in half. These turned out very dry, nothing like a moist brownie at all.

Super easy. Perfect brownie muffins!

Delicious. Delightful chocolate taste, texture is moist and brownie is firm and rich. Did not require the icing that I added. It is wonderful without. Will add this one to my favorites. Thank you Biz for sharing.

These are the best!! Even my very picky 8 yr. old loved them. What a great recipe!

These were OK, tasted a bit dry. Will try again.

Super yummy. I almost always have the ingredients on hand so they are easy to whip up on short notice.

Awesome brownies. I made them just as directed.

dry

Made as recipe states....my husband and kids said they liked them much better than the usual box version. I guess I won't be buying box brownies again. Thanks for the recipe!

These are probably the best brownies I've ever had! I sprinkled some milk chocolate chips on top. They are so easy and I always have everything on hand. I will probably never buy box brownies ever again.

These tasted good but had a pretty crunchy crust. I don't know if that is normal or not but I think that they would be better if the top wasn't as crusty.

I'm a diabetic, and have been looking for a brownie recipe I could use with a sugar substitute. Adding only two eggs instead of three, and cutting out the baking powder completely, I ended up with a great solution to my sweet tooth without using sugar at all!! YAY!! I will definitely continue to use this recipe. It's both quick and delicious!!!!

HELPFUL TIPS NOT MENTIONED: So many reviews complained about the brownies sticking that I did what I do with my other recipes and that's line with foil and then use PAM generously (lightly on sides). That way when it cools COMPLETELY, you just slide the entire brownie out and cut! No more issues with trying to pull brownie out w/o it falling apart! This recipe is the only one I've tried on this site that fits my definition of the perfect brownie "rich, dense, fudgey, and holds together!" Here's how to achieve that: Double the recipe b/c you're kidding yourself if you think the original amounts will last more than a day! Use a 9X13 baking pan (not glass), omit the baking powder so it won't turn cakey, BUT DO include the salt. Use 4 eggs (again, if you're doubling) and 1.5C of unsweetened cocoa. Make sure your eggs are room temp for optimum results. I had to bake mine about 10 min. longer due to the foil, but just insert a toothpick and if batter is on it, stick it back in for another 5 minutes! UPDATE: This time I tried it in a cupcake pan like another reviewer (350 for 13 minutes), and they were so cute! Just be sure to include the PAM!

I like the other reviewer, am rating it for the actual recipe, not based on other suggested ingredients or changes, which would then entirely be another recipe all together :) Anyway, I love this recipe. Just finished scarfing down two chunks, plus my three boys scarfed theirs down immediately. Having unhooked myself from the false Duncan Hines and other boxed brands of ingredient gunk that is not good for our bodies, this was perfect. The only difference is I used was unsalted butter and sea salt (fine texture) due to researching the unhealthy and cruel benefits of consuming table salt that is used cheaply here in the USA. This was my first time baking with sea salt and I assumed it would be 'too salty' or something, but it turned out wonderful. Upon the first bite, I thought, hmmm needs a bit more sugar though it already has a good amount of it in there, but after the third bite then my reaction was 'hey this is really good!', When I first made this recipe tonight, I beat the butter and eggs till fluffy and the whole texture of the batter threw me off, it was really light weight, not heavy, like boxed brands, so I was not sure at all about the end result. Plus 25 minutes of baking, I thought it was burning, but it was not, nor was it finished in the middle, so I turned the temp down due to it being baked in a dark nonstick 9 1/2 x 9 1/2 inch pan, so the last temperature change was at 310 on the electric oven for the duration of the timed baking in this recipe. Turn

Fabulous. I followed others suggestions to make them more fudgy than cakey. I also added 1.5 tsp of espresso powder to make mocha brownies! Great!!

These are just as easy as a mix and taste five times better. They are the perfect mix of cake-like, fudge-like, and have the perfect amount of chocolate. I was looking for this as a little smaller of a recipe (I was afraid I would eat the whole pan alone in just a couple of days- a fear that turned to reality!) and I wasn't disappointed! I make these every time I want brownies now, and if I'm really ambitious, I eat them out of the oven with vanilla ice cream.

I am so often disappointed when I make brownies from scratch. I usually end up liking the box kind better. But not with this recipe! This is delicious! I also preferred it over the 'Best Brownies' recipe from this site. More chocolatey! I recently made this recipe into mini cupcakes and added 1/2 cup of mini chocolate chips. It yielded about 30. I baked them at 350 degrees for 12-13 minutes. Looks just like the brownie bites you can get from the supermarket!

These were by far the best brownies I have tried so far. I used two eggs and sprinkled about 3/4 cup semi-sweet chocolate chips on top and they came out great. The chips stayed in the top 1/2 of the brownies and didn't burn on the bottom of the pan. Perfect!!!

I would not only grease, but also flour the pan these go into. They came out a little hard. I doubled the recipe, and put into a 9x13x2 pan. I like frosted brownies, so made chocolate cream cheese frosting from this site,(1/2 of the recipe) and put on top once cool. Very, very good recipe!!!