Reviewed: Nov. 9, 2009

My first chocolate fudge brownies and it was a success! As I didn't have a 9x13 inch pan, I used a 8x8 inch pan instead. I used only 3 eggs, and I cut down the sugar to only 300g, 2 teaspoon vanilla extract. IT'S PERFECT!!! Crispy on the top and sides, and fudgey in the middle! All my friends and family LOVE IT!!! I'd baked 3 times already, and everytime it turns out well! Eat it with vanilla ice-cream, it's freaking GOOD! I will definitely stick to this recipe! :D

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babyserene

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Reviewed: Nov. 8, 2009

I took into account the suggestions of previous reviewers and reduced the amount of sugar and eggs, I also replaced the walnuts with the chocolate chips. I was making these brownies for gifts, so I doubled the recipe and then divided the batter between three 8" x 8" disposable aluminum pans and cooked them for roughly 30mins. While these brownies had the best texture of any brownie I've made (they were thick and chewy with a nice crisp to the top and sides) they were also so rich they were nearly inedible. Brownies are usually wolfed down around this house, but the 8" x 8" pan I baked on Friday afternoon is still 1/3 intact on Sunday afternoon. I haven't decided if I'll ever use this recipe again. If I do, I will definately scale back the sugar even more, omit the chocolate chips, and perhaps even scale back on the unsweetened chocolate.

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BLUEBECCAH

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Reviewed: Oct. 31, 2009

Excellent! These are almost as easy as making a box mix - literally a few minutes and it was done. I followed another reviewers suggestion and only used 2 eggs, which made these nice and fudgy/chewy. Great stuff!

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 28, 2009

I followed other’s suggestions and used only 2 eggs. Baking time took almost for 50 minutes ! It was hard as a rock!! Couldn’t even cut or chew. Maybe next time I would just follow the original recipe…

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sparkle

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Reviewed: Oct. 7, 2009

I found these brownies to be too greasy and oversweet. I think cutting the grease and sugar in half may be a better choice. I made them in a 9x9 pan for my family of six and after five days there was still plenty of brownies. That's telling. Still searching for a great brownie recipe.

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melissa

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Reviewed: Oct. 3, 2009

these brownies were really good but i would make one adjustment. it says a 13x9 inch pan but do NOT do this, the brownies burn really quickly and turn brittle and i had to throw out half of them. i would recommend a 9x9 or a little bigger but not too big. I tried making them again with the adjustment and they were perfect. i also recommend buying some of those caramel squared and chopping them up, pouring half the batter in, then sprinkle about 1 1/2 - 2 cups of those, then the rest of the batter. they tasted soooooo good!!

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littlebaker12

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Reviewed: Sep. 28, 2009

These are very moist and fudgy. This made a large pan full which is a plus when you end up with brownies as good as these! Thanks for the great recipe k. anderson!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 25, 2009

I've made these brownies for my family a few times and they always get rave reviews! Like some of the other posters i cut the eggs down to 2. They are moist and fudgy and absolutely perfect!

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april1975

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Reviewed: Sep. 25, 2009

I made these for my sons bakesale...I had requests to purchase them by the tray for upcoming events!! Thanks you so much for sharing!

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Michelle.Kutz

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Reviewed: Sep. 14, 2009

I followed reviewers' advice and reduced the eggs to 2. I added white chocolate chips in place of nuts, but otherwise followed the recipe. The sugar never dissolved, so the final brownies had an unpleasant grainy texture. Great taste! Horrible texture. It reminded me of the time I tried to make real fudge, and it ended up grainy too; so maybe if you are good at making homemade fudge this will work for you. I may try this again using 4 eggs and superfine sugar. (The kind that is finer than regular, but not powdered).

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Sarahtea

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 7, 2009

Really yummy brownies! I did add chocolate chips to the batter but i made mine in mini muffin pans so they were bit size!I also only used 2 eggs.

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Bert

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

YUMMY, these brownies are delicious! I used 3 eggs, 4 1oz squares of unsweetened chocolate and 1 1oz square of semi-sweet and they are very rich. I cooked them in a 9X9 for 30 minutes. They are quite thick, so next time I might try a 9X13, but we loved them, definitely a keeper.

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Laura

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Reviewed: Aug. 30, 2009

I really, really like these! I used the 12T cocoa powder/4T butter substitution since I didn't have any squares of chocolate. Easy recipe to follow and they came out great! I also only used 3 eggs and thought the 'fudginess' was spot on. Thanks for the recipe!

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hbuie

Cooking Level: Intermediate

Home Town: Lytle, Texas, USA

Living In: Savannah, Missouri, USA

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Reviewed: Aug. 26, 2009

These brownies came out very well. Very gooey and chocolaty. I dont agree with a lot of the reviews saying they are too sweet. They are NOT too sweet. They are just how a brownie should be. I followed the recipe exactly except used only three eggs cuz thats all i had. They are a bit too gooey in the middle. The middle didnt bake as well. But they really do taste good. I liked them!

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lisamarie

Cooking Level: Intermediate

Home Town: Manteca, California, USA

Living In: Misawa, Aomori, Japan

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Reviewed: Aug. 25, 2009

These brownies have a great fudge taste, once you alter the recipe! I only added 3 eggs, 1/2 cup of semi-sweet chocolate chips and 2 teaspoons of vanilla. Then I got the fudgy consistency that I was looking for! Will definately make again!

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saradzaman

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Reviewed: Aug. 24, 2009

I don't know what I did wrong, but these certainly shouldn't be called FUDGE brownies. They were more spongy than anything. They still tasted good, but I don't think I'll tell people they're supposed to be FUDGE brownies...

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Bethany

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Reviewed: Aug. 11, 2009

I have a slight twist though: reduce to 3.5 eggs replace 1/4 cup of butter with crisco let them sit for at least 5 hours SO GOOD

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pugbeads

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Reviewed: Aug. 3, 2009

The only thing I didn't have was the nuts, but other than that I stuck to the recipe, and it turned out wonderful!! Thanks for such a great brownie recipe, I will be using this from now on :)

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Tabitha King

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 23, 2009

I have made alot of brownies over the years and this one comes the closest to a box mix that I can find!!EXCELLENT! Thanks so much for this recipe!! I can now enjoy MOIST brownies all the time! :)

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idntseeya

Cooking Level: Expert

Living In: Batavia, New York, USA

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Reviewed: Jul. 10, 2009

I followed the instructions for this recipe, except that I took the advice of others and used just two eggs, because I was hoping for less cake-like brownies. My plan was to use the brownies as layers for a brownie ice cream cake for my husband's birthday. Instead of a 9X9 inch pan as so many others had used, I used two 6 inch round pans. I filled each one half full of the batter. After 30 minutes there was a crust on the sides, but the inside was still undone. It seemed to take slightly over 40 minutes to get the middle cooked. Then when I took them out, boy was it hard to cut them! The crust was hard as a rock, but the middle was still nice an soft. After they had cooled they were even worse! It was now nearly impossible to cut them; forget about trying to chew them! Someone could have broken a tooth on it, it was so hard. I don't know what went wrong since I followed the recipe and took the suggestions of others who had successfully tried only 2 eggs. I only changed the size of the pan. I would not recommend this recipe. I ended up throwing the "stone" brownies away:-(

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Amy

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