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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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 20, 2008

WOW! Instead of nuts, I put chocolate chips. Totally yummy, and nearly as easy as boxed brownies, but way better.

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melissa

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Reviewed: Oct. 8, 2008

Very good. We don't like nuts in our brownies, and I had read that many people thought these weren't chocolaty enough. So, instead of the chopped walnuts, we used 2 cups of semi-sweet chocolate chips. These were very good.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Oct. 3, 2008

These brownies are delicious. The only change I made to the recipe was to add about 1/2 tsp. more of vanilla. They are very fudgy and gooey, just the way I like them. This recipe is definitely a keeper!

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emptynester72

Cooking Level: Expert

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Reviewed: Sep. 27, 2008

These were a hit on campus! Made two batches of these; one with nuts and one without (food allergies). Each batch was so moist and chewy and they were easy to prepare. Definately a hit in our house.

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MRS.LINDA

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

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Reviewed: Sep. 25, 2008

Yes, they're delicious. Yes, they're fudgey, not cakey. Yes you should make the changes suggested by previous reviewers: (1) less sugar (1 1-2 cups) (2) less eggs (2 large) (3) use a smaller pan than a 9x13 All i had on hand was a 9X13 and i was just having a mad brownie craving, so i didn't bother making that change. The brownies were cooked within 15 minutes and were super thin, like cookies, but not crunchy or round. And just as a side note, this recipe is the same as "One Bowl Brownies" (+/- one egg) from this website which is the (kraft) recipe from the back of a Baker's chocolate box.

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yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: Sep. 7, 2008

This recipe is really good, but I did follow some of the modifications of other reviewers (2 eggs, etc). Next time, I will try the recipe as written. The brownies are really chocolaty, but are also kind of buttery and fudgy. Really good.

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mmr

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Aug. 25, 2008

Everybody loved these! Rich and fudge-y goodness. I didn't change a thing.

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MaidenMary

Living In: Seattle, Washington, USA

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Reviewed: Aug. 3, 2008

Another Update...here is what I do... I only use 2 eggs, 1 1/2 cups sugar, 1 cup semi-sweet chocolate chips, a package of thawed, drained, frozen cherries(cut in half & pat dry, so not too wet) 1 cup salted butter, 1 cup flour, & a teaspoon vanilla extract, and (4) one ounce squares of Bakers chocolate. I bake in a heart shape pan that is size 8 5/8 x 8 1/2 x 1 1/2 inches in a preheated 350 degree oven for 35 minutes. They are not too sweet, fudgy, chocolatey, and everyone in the family LOVES them. I will be making them for my niece's 15th birthday next Sunday.

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Kathy

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Reviewed: Jul. 31, 2008

YUM! These brownies are awesome! Easy to make and fudgy, which is the best part about brownies! I only baked them for 29 & /2 mins b/c I looked in and the top looked done. Next time I'll bake them even a little less, but they are so good! :)

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Jenna

Cooking Level: Expert

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Reviewed: Jul. 21, 2008

For those who had criticisms of these not being chocolaty or fudgy enough, the solution is simple--increase the chocolate from 4 ozs. to 6 ozs.--you won't be disappointed. Bake them in a greased 9-inch square pan and bake about 45 minutes. Except for that one ingredient difference, this has been a recipe I've used from time to time for over 10 years, and it's very good--moist and buttery rich!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 19, 2008

great brownies. I avoided them being to caky by only using three eggs and putting them all in at once and beating them together. They were very fudge like and gooey. Next time though I think I will use less butter, maybe 3/4 of a cup or 1/2 cup, you could really taste the butter, not so hot.

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Mindy

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Reviewed: Jun. 3, 2008

The brownies were very good. I made a few changes by only using 2 eggs like others suggested and a 2 teaspoons of vanilla. I used 1 1 1/2 cups of sugar so that it wouldn't be too sweet. the only problem I had was that I cooked them an additional 10 min and the middle still wasn't all the way done,but the top was starting to get hard, but they were very tasty. I will make them again

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glori

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Reviewed: May 30, 2008

ABSO-BLOODY-LUTELY AMAZING!! I tweaked it a bit, added a bit more flour and only 3 eggs. The aroma is spine-tinglingly delightful, and a #1 hit in my step-dad's eyes. I've made it 3 times already, and am going to make a huge batch for my cousin's birthday party tomorrow. The family is sure to love it! Thank SO much for this amazing recipe!! I recommend it to all choco-holics. A diamond-encrusted trophy for you, good lady/sir. Eternally grateful, ~S.

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Alternative.Sub-Culture.Junkie

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Reviewed: May 21, 2008

To be honest I wasn't particularly impressed with these brownies, but I went ahead and rated them 5 stars because I modified the recipe according to other reviewers' recommendations. (I've always thought it unfair for people to change a recipe then complain that it wasn't that great.) I reduced the sugar to 1 1/2 cups and I think that's why the brownies weren't as fudgy as I wanted. Perhaps the extra sugar would have made them just a little chewier. Also, I reduced the eggs to 2, but I do agree that having 4 eggs would make them too cake-y.

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Pillowtrot

Cooking Level: Expert

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Reviewed: May 14, 2008

I have to disagree with the reviewers that said these were too sweet. I think they tasted great! The reason for 3 stars, is that the cooking time was WAY off for me. After 35 minutes, the toothpick was still coming out very sticky. I cooked it all the way to 45 minutes and it was STILL sticky, so I just took them out anyways. Also, I greased the pan like mad and they still stuck a lot. so much that we couldn't get them out without really digging them out and ruining the shape. So overall- taste was good. Cooking directions and texture was not good at all.

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elyseholly

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 20, 2008

This was the first time I made homemade brownies and they were great! My friends loved them....and they are brownie snobs. Will definitely make them again!

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Lily

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Reviewed: Apr. 15, 2008

This recipe was way to salty should have not put any...now my brownies are really inedible

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iligan

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Reviewed: Apr. 13, 2008

I changed a couple of things--2 eggs, used salted butter and omit the 1/2 teaspoon, 1 1/4 cup sugar and used semisweet chocolate squares. Texture was still a little cakey and crumbly for my liking. Taste was ok, but too sweet. I'll blame part of it on the chocolate (although semisweet baking squares are still pretty bitter). I'll cut sugar down to 1 cup if I make them again. The hubby like them, though!

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rkhyclak

Cooking Level: Expert

Home Town: Athens, Ohio, USA

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Reviewed: Apr. 1, 2008

After reading reviews, the only change I made was dropping the eggs to three total. Otherwise I made it just as written and they came out lovely, fudgy, and about one inch thick. I would say that because this recipe is almost entirely chocolate and butter, the success of the recipe depends on how good of chocolate you use. If you use Baker's brand, you're going to get bitter, nasty brownies -- use Ghiradelli's or Hershey's.

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Maggie S.

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