Reviewed: Nov. 28, 2009

I think maybe leaving the eggs out is a bad idea. These turned out very dry. The icing helps but you will need a gallon of milk to get one of the little guys down!

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Shannon

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Reviewed: Oct. 28, 2009

The taste cocoa over powers everything else. and the frosting is just as bad. i don't recommend this recipe at all.

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chanelle

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Reviewed: Aug. 15, 2009

I was not happy with how this turned out. I MIGHT be able to use this for something like a pie crust. With so little to be cooked while baking there is NO change in texture before and after cooking.

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LadyHotchKiss

Cooking Level: Expert

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Reviewed: Jun. 19, 2009

These brownies were a disappointment. My son has an egg allergy so I was excited to have found an egg free brownie recipe. Like someone else suggested I used ½ cup sugar and 1 cup cocoa, but it was a bad idea to decrease the amount of sugar. The brownies didn’t even taste sweet to me, but more like burnt chocolate. However the brownies weren’t burnt because I only baked them for 21 minutes. I probably could have even baked them for a shorter period of time because they were dry and crumbly. The icing recipe is also very bitter. I will probably try to play around with this recipe since it is egg free. Next I will decrease the cocoa, increase the sugar and perhaps use applesauce like some people suggested. I may even add little Ener-g Egg Replacer to help bind the brownies.

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Red1202

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Reviewed: Apr. 8, 2009

Very very intense. I thought the "18 servings" was a typo, but you can really only eat a very small piece. We switched cocoa and sugar amounts as properly recommended, but it was still too much. It was useful to see a recipe that didn't require eggs, so I might try it again with 3/4 or 2/3 cups cocoa, instead.

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MOMFISH

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

Didn't care for the recipe. It was dry and I only baked it for 25 minutes

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Stephanie F

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Reviewed: Mar. 14, 2009

I had so much fun making these brownies. They are fast, fun, and delious. I only put two cups of cocoa for two times the recipe, but they were still rich.

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Mary Boyette

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Reviewed: Feb. 10, 2009

I tried both the suggestions of the reviewers and the recipe as stated, and I liked the recipe as stated better. I much prefer milk chocolate to dark though. Also, instead of frosting, I put 3/4 cup of semisweet chocolate chips in the batter.

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Claudio

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Reviewed: Jan. 30, 2008

Fantastic! These were so fudgy and rich. My husband is a chocoholic and he raved about them. I also switched the sugar and cocoa measurements. I will definitely make these again and will pass the recipe on to others.

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birch

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Reviewed: Jul. 13, 2007

I think that switching the cocoa and sugar would help - I cooked this following the recipe. My batch was done in 18 minutes. The flavor will only appeal to people who love their chocolate dark and bitter - 70% or so. If you are a fan of milk chocolate or regular Betty Crocker brownies, you will not like this. I hope to salvage mine by making a sweet frosting.

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mofun

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Reviewed: Oct. 25, 2006

I did the measurement switch for sugar and cocoa as suggested, subbed 1/2 the oil with applesauce and added chocolate chips instead of frosting... they were the best dark chocolate brownies I've ever had.

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UmmSarah

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Reviewed: Oct. 5, 2006

This recipe was amazing! I adjusted the sugar and cocoa (switched amounts) and baked for 15-20 minutes. Don't overbake!! Added sugar to the frosting and a little vanilla for flavour. An absolute fave and will do it again - only problem was the lack of binding so might use an egg next time and definitely will cut back on the oil.

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lovetocook

Cooking Level: Intermediate

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Reviewed: May 30, 2006

I should have checked the reviews prior to making this recipe. Changing the measurments for the Cocoa and Sugar would have helped. The frosting never did thicken up and was more like a sauce. Overall, not the best brownie recipe.

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jsmg

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Reviewed: Jan. 1, 2006

They turned out cooked just right, but they were too dry and tasted too flour-y. My 3 year olds loved it though.

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twintoddlers

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Reviewed: Jun. 30, 2005

I followed the advice of others, including using a 9X9 pan. I ended up with a custard in the middle. The outer edges were done, but were crumbly and bitter. It ended up in the trash. This has taught me to make sure I always have eggs on hand.

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SHARON8799

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Sep. 27, 2004

I followed the previous reviews and swapped the measurements for the cocoa powder and sugar. But this result in the batter being too dry, thus I added more evaporated milk than called for. However, the end result is still disappointing. It was dry, crumbly and bitter. Think I will try this again without swapping the measurements..

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CINCHUA

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Reviewed: Feb. 17, 2004

Very good. I skipped the frosting, swapped the cocoa and sugar measurements, and used apple sauce in lieu of vegetable oil. Still very tasty, and very rich!

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KSZY1029

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Reviewed: Jan. 21, 2004

WOW! If you like rich, chocolately brownies, these are for you! I switched the measurements for the sugar and cocoa as someone previously suggested. I used 1 1/2 C. sugar and 1 rounded Cup of unsweetened cocoa. Be careful to NOT overbake. I took mine out at 21 minutes when just a little batter was on the tip of a toothpick and they were perfect; very heavy and moist inside the way I like. If you do accidentally overbake them, dip them like biscotti in your coffee or cocoa. I didn't make the frosting recipe as I like brownies unfrosted to nibble on or enjoy with vanilla ice cream. This one's a keeper!

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BATN1000

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Reviewed: Mar. 30, 2003

These are the richest, fudgiest brownies ever! I know why other people haven't rated them highly in the past. Truth is, this type of recipe is easy to overcook. Even a few minutes can make a huge difference! As for my batch, it passed the knife test after only 15 minutes. This unique recipe really stands out since it uses so much cocoa and no eggs. If "See's" made brownies, this is what they'd taste like! I don't usually prefer dark chocolate, but these send me to heaven!!

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Rachel

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Reviewed: Aug. 24, 2001

Perhaps the measurements are wrong on this recipe? The brownies turned out like little chocolate bricks... they are unbelivably dry and hard. Everything I usually bake turns out great. I was too embarrased to bring them to the BBQ that I was making them for. Please re-evaluate this recipe before anyone else uses it!!!

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SHASTALEIGH

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Extra Extra Rich Brownies

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