Reviewed: Feb. 18, 2012

This is THE keeper brownies recipe for me. Changes I did: margarine instead of butter, 2 eggs instead of 3, 1 cup of sugar instead of 1.5 cups, used a combo of 1/4cup whole wheat flour + 1/2 cup all purpose flour. With my changes, I thought the brownies were perfectly chocolaty and not too sweet, and even with the baking powder, mine didn't rise that much anyway. Baked for 35mins and were perfectly done. I think next time I'll try using all whole wheat flour to make it even healthier.

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Reviewer:

mayura

Cooking Level: Intermediate

Reviewed: Feb. 11, 2012

yummy! will be making this more!!

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Reviewer:

Mich

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

4.5 stars. I followed some of the reviewers and made some adjustments: 1/2 c butter, 1 c sugar, 2 eggs, 3/4 cup cocoa powder, no baking powder. Well, I dunno if it was b/c I cut out a significant part of the liquid, but there just seemed like too much dry ingredients in the end. I moistened it with a minimal amount of milk, but then there was not enough batter to fill the 8x8 pan. So I made these in cupcake tins, and it worked out fine. I did over-cook a little...they firm up very quickly in the end when you do it in cupcakes, so I'd rec really watching them. I don't remember if other reviewers had problems with not enough batter, but I will double the recipe next time. They tasted great.

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Reviewer:

lilorchid82

Reviewed: Jan. 3, 2012

doubled for 9x13; 4 eggs instead of 6

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Reviewer:

toodlebutt

Reviewed: Dec. 29, 2011

This recipe tasted fine but it is definitely not chewy brownies. When made following the recipe 100%, they are spongy and cake-y. Don't be fooled by the high rating, most of the 5 star reviews have drastically modified the recipe to give it that rating.

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Reviewer:

watersport84

Reviewed: Dec. 24, 2011

Used one less egg and took out the baking powder, but still too cakelike. I also tried gentle mixing so that it wouldn't fluff up. The recipe is easy and tastes ok, but I guess I'll keep looking. Try adding some OJ, orange marmalade, and/or orange oil to taste - it made a pretty good orange brownie.

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Reviewer:

foperators

Cooking Level: Beginning

Reviewed: Dec. 12, 2011

Made exactly how recipe stated. They were quite good, but they are more of a cake than a brownie.

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Reviewer:

Mistik

Reviewed: Oct. 22, 2011

Excellent, moist. easy to make.

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Reviewer:

MarkDaye

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Oct. 9, 2011

Made these exactly as original recipe stated, with an additional 1/4 c of cocoa powder and we LOVE them! Favorite Brownie Recipe

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Reviewer:

kathleen

Cooking Level: Intermediate

Reviewed: Oct. 6, 2011

This is a fantastic recipe! I had decided to try my hand at homemade brownies and stumbled upon this recipe. Am I glad that I did! These brownies never last more than 10 minutes once they are cool enough to eat.

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