Reviewed: Mar. 2, 2009

I've been wary of making "from scratch" brownies because my mother is SO good at it! When I found this recipe I decided to give it a try and deny it until my dying day if they weren't any good. I've just sampled a tiny bit and they're great for consistency! I like my fudgy, not like cake at all. These turned out wonderfully. I also used the 12/3 ratio mentioned in several other reviews, as I was out of baking squares. My other tweaks, necessary due to lack of grocery shopping: 1.)I used 2 "egg beaters" and 1 egg, as I was out of eggs. 2.) I added just a little bit of salt. 3.) No nuts, used chocolate chips instead. They turned out great!

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Kelly

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

I made this and loved it. Like some reviewers mentioned I added some extra baking chocolate. (I doubled it) They were really good. Very chocolaty. Easy to make.

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GONZOW

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Reviewed: Feb. 16, 2009

I've never been a brownie person, at least until I made these! I couldn't stay away! Great recipe, even better than the expensive dry mix my husband liked.

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peanutswife

Home Town: Azusa, California, USA

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Reviewed: Feb. 10, 2009

Thanks for the recipe! We made this tonight and it never quite formed properly. It was very crumbly, almost like crushed Oreos. I have absolutely no idea why this happened. That only thought I have is that we are at 2600 altitude...but really! Anyway, it tasted delicious! We sprinkled chunks and crumbles over vanilla ice cream and was that ever tasty! I will use this recipe again for that purpose! With my luck, next time it will turn out right, now that I don't want it to. Ha! Thanks again for the sundae topper!

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Bagx8

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

These brownies are heavenly! I used pecans and a 4-oz bar of Ghirardelli baking chocolate. I baked them for a little under 30 minutes and they turned out beautifully. They are not gooey brownies, so maybe as fudge brownies they aren't the best but overall as brownies go, they're my new favorite!

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Laura

Cooking Level: Intermediate

Home Town: Hastings, Nebraska, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 10, 2009

These were really good and very easy to make. I used the altered recipe that called for the 2 eggs and 1 1/2 cup sugar. I might even go with a little less sugar next time. The family LOVED them!!

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my3turtles

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Reviewed: Feb. 2, 2009

I made these for our Super Bowl Party. I didn't add nuts and drizzled with melted chocolate chips. They were very good and didn't last long. Love the name Yukonchicka!

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CJOHNROE

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Reviewed: Jan. 29, 2009

This is the exact recipe I used from the Good Housekeeping Illustrated Cookbook that my mother bought me 25 years ago when I went to college. It's a good, easy basic brownie recipe.

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cassiek

Cooking Level: Expert

Home Town: Greenwood, Indiana, USA

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Reviewed: Jan. 23, 2009

OMG!! I am trying so hard to not go get another one and scarf it down! The only thing I changed is I used 1 2/3 Cup sugar and 2 whole eggs pluss 2 egg whites. I also melted the butter in the microwave and then added a cocoa powder sub. and it still turned out GREAT!! They a moist and gewy in side and flacky on the top!! YUM

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Crystal

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Reviewed: Jan. 23, 2009

We used this brownie recipe for the base of the banana-berry brownie pizza, and it was goooooooooooood!!!!!

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belle4397

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Reviewed: Jan. 20, 2009

This turned out horrible for me. It was hard, crumbly and not very sweet at all. Not chewy and moist or even cake like. I even changed the eggs to two like suggested by others and I was sorely disappointed. I've made lots of different brownie recipes and never had this happen. Sorry.

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DKMAIL

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Reviewed: Jan. 4, 2009

Followed others here and used a 9x9" pan, added chocolate chips and cut the eggs to just 2 and this recipe rocked! I used Ghirardelli chocolate. Batter will be very thick and need to be spread into the pan. Cut the oven temp to 325 degrees and will need to bake much longer than recipe as they are much thicker. I didn't catch the final time but at least 45-60 minutes opening the oven often to check with a toothpick. Tough to judge when done (hate when brownies look raw) but don't be afraid to leave them in there. When you get 4 out of 5 toothpicks out clean you should be good to go. Taste great warm and even better the next day chilled in the fridge! Wow! Family is still talking about them. Hope I can repeat...

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Chris from CT

Home Town: Wallingford, Connecticut, USA

Living In: Killingworth, Connecticut, USA

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Reviewed: Dec. 30, 2008

Went with one baker's recommendation on these: use only 2 eggs and bake in a 9x9 pan. Amazing. Also, if you don't have squares of unsweetened chocolate, you can substitute 12 T of unsweetened cocoa and 4 additional T of butter. Tastes just as amazing.

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JJO

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Reviewed: Nov. 22, 2008

This is my staple recipe!! LOVE IT~

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IronChefLaurie

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

These don't seem anything like fudge to me. Very cake-like & very light, i seriously could have iced them & called it a cake. i was disapointed.

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AllieK

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Reviewed: Nov. 12, 2008

Yummy! These brownies were pretty easy to make and they turned out great!

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palmbreeze

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Reviewed: Nov. 9, 2008

DELICIOUS fudgey brownies if you use the 2 eggs rule. I also reduced the sugar to 1 1/4 c., and increased chocolate to 6 oz, as suggested by others. I used 7x11 glass pan and they turned out great, but I do NOT recommend cooking them for any longer than 28-29 minutes. Let them sit after removing from the oven, and they will still cook a bit longer. Otherwise they do end up kind of cakey even w/ the 2 eggs. They are also drier. I made them twice, once I cooked for 27 minutes (they needed another minute or two), and once again tonight, but only for 33 minutes and they were a bit too dry.

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ALYSSAMS

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Reviewed: Oct. 25, 2008

I LOVED THESE BROWNIES! Wow, were they delicious! I used 2 eggs instead of 4 since people said they were too cakey with 4. I thought that with only 2 eggs they were a bit too fudge-y for me (but not my husband and sons). Next time I'll try it with 3 eggs to see if I find a happy medium. Fantastic recipe - thanks SO much!

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MARISSA8082

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

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Reviewed: Oct. 21, 2008

I increased the chocolate to 6oz. like others reccomended and they tasted great. I also cooked in a 9x9 pan which I wouldn't reccomend they turned out 3in thick! I thought they were too cakey and a little dry but the taste was good.

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