Reviewed: Jan. 9, 2008

This is the recipe for the perfect brownie.

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CVOELKEL

Living In: Bellevue, Washington, USA

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Reviewed: Jan. 9, 2008

If I could give this 10 STARS I would!! This is the first recipe on this site (and I've tried hundreds) that I felt that kind of rating for. I followed this recipe as stated.. Let cool completely then covered half with raspberry jam and sprinkled with chopped pecans and left the other half plain. Loved them both ways! If you love a fudge-type brownie, this is it! My family could NOT stop eating these! **Update..since my family enjoyed these last time and we were craving chocolate I made again. This time I took the warm brownie and spooned in dessert glass topped with sweetened condensed milk and sliced fresh strawberries!! Sooo Good!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 8, 2008

Wow....I use this site a lot and always target recipes with good ratings from a lot of different cooks...and until now I have never been so impressed that i was compelled to review a recipe myself. These brownies are AMAZING. I doubled the recipe but used 5 eggs rather than 6 and I used natural process cocoa powder from Penzeys (it's twice as chocolatey as the stuff you get in the grocery store). The only trouble I had was that the edges of the brownies got a little more well done than I would have liked before the center was cooked...

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LUMINOUSSOUL

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Reviewed: Jan. 8, 2008

these are devine! i have had so much trouble trying to find the perfect brownie recipe and these are a keeper for sure! i used 2 eggs as recommended by other reviewers and a 1/4 tsp baking powder, instead of 1/2. also, they were done at 25 minutes, not 40-45... i just checked them when that heavenly chocolatey-vanilla scent started to fill up the house and voila! all done! amazing and delicious and SO incredibly easy. i topped them off with the Chocolate Ganache recipe on this site for additional oomph.

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NAUSHIN

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 5, 2008

I didn't think these were very good. I followed others suggestions and only used 2 eggs and no baking powder. They weren't very chocolatey. They were very dry and tasteless. I will try and find another brownie recipe.

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Jan. 5, 2008

This recipe is awesome! This is how a brownie is supposed to be, and it's incredible how this can be accomplished with so few ingredients. I didn't make many changes, but here goes: 2 eggs instead of 3, no baking powder, 2/3 cup cocoa, added 1/2 cup chocolate chips and 1 tsp instant espresso powder. I baked these for a half hour and they were done. The top was beautiful - no frosting required. These are so fudgey. And thicker than your average brownie but not too thick. I will be cutting them small (if I share any) because they are so decadent. So far, this is the top brownie recipe I've found on this site. You should definitely give these a try!

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Diane S

Home Town: Dublin, Ohio, USA

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Reviewed: Jan. 4, 2008

These were okay. I omited 1 egg. Texture was great, but they were greasy tasting to me - as I noted others commented. I will try another recipe next time - or maybe try and reduce the butter.

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aeangel

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Reviewed: Jan. 4, 2008

This was really good and very quick to make. I did what other suggested and omitted the one egg and baking powder. Didn't have vanilla, but still turned out really good.

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favabeens

Cooking Level: Expert

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Reviewed: Jan. 4, 2008

my husband said these were the best brownies hes ever had..and our friends loved them too! I also used 2 eggs and no baking powder, only had about 3\4 of the butter i needed so i added the rest in veg.oil... Also added chocolate chunks! yum!

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amy c

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 1, 2008

These are SO good. You're not kidding when you say *deep dish*. I doubled the recipe for a 9x13, and went with 2 less eggs, and I thought they might cook over! They looked a little stiff as dough, so I added 1/2 cup of chocolate syrup. These were wonderful, and quickly gone!

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ilstu99

Cooking Level: Expert

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Reviewed: Dec. 25, 2007

I had given up all hope of finding a homemade brownie recipe that was a.simple and b. as good as the box ones. This one exceeded both expectations. I also only needed 2 eggs and these were the best brownies I've ever had. THANK YOU to the author!!!!!!!

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CoffeeWench

Cooking Level: Beginning

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Reviewed: Dec. 23, 2007

This was soo good! Very moist and fudgy. I just made it w/2 eggs & omitted the baking powder like other reviewers recommended. Everyone loved them!

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SDMonica

Cooking Level: Beginning

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Reviewed: Dec. 21, 2007

i made a batch to make into muffins and they came out very delicious! unfortunately im gonna have to make one more batch for my guests to eat.

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Vicky Montilla

Cooking Level: Intermediate

Home Town: Paranaque, National Capital Region, Philippines

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Reviewed: Dec. 16, 2007

This was surprisingly good! I love the lemony flavor!

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michavissar

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Reviewed: Dec. 12, 2007

great brownies...so easy! i use dark dutch-processed cocoa and sprinkle chopped pecans on top before baking. very, very good recipe for very little effort.

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susane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Dec. 10, 2007

Hands down the best brownie recipe ever! I followed other users suggestions & used only two eggs & omitted the baking powder. They turned out wonderfully! Super rich, moist, & chewy. I sprinkled chocolate chips on mine before baking & made it even more delicious. Definitely try this recipe, you won't regret it =)

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gleceria

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2007

These are AWESOME! I will never buy a boxed brownie mix again!! One thing to note, I was making these so often that I tried using oil instead of butter to make them a little cheaper...HORRIBLE! Real brownies need real butter!! But that was my bad, this recipe is absolutely wonderful, try it! I make them exactly as stated, except doubled the recipe and left out the vanilla because I hate vanilla extract, but they were amazing! I've used regular cocoa powder and dutch process, both were good, so it's up to personal preference. These brownies stay nice and moist for at least 4 days (I've never had any left after that:) I think these could also be used as a base, adding nuts/dried fruit or making the crust of dessert pizza or cheesecake. Very very good recipe!

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jen

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Reviewed: Dec. 5, 2007

YUM!! These were really good. They are really sweet so beware for those of you that don't like really sweet things.

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GOOGLES111

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

This recipe is the best!! I followed a lot of the other reviews and made a double batch using a 9x13 pan(36 servings). I only used 4 eggs instead of the 6 and omited the baking powder so they would be less cake like and more fudge like. I sprinkled chocolate chips on top before I stuck in the oven and I baked them for 45 minutes. They were so chewy and rich!! It was almost like dark fudge with that extra little crunch with the chocolate chips. My family actually prefered them cold too the next day out of the fridge and my coworkers begged me for the recipe!!

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Lindseya117

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 2, 2007

I feel these were a little more greasy than necessary. I also took the advice of other reviewers and added one less egg. Worked magically (other than the grease factor). And the grease didn't necessarily ruin the flavor or anything. They just felt greasy. maybe less pam next time. Good all the same, worth the efforts.

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