The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 17, 2008
Amazing! They were nice and moist and were a hit with my company!
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Photo by April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada
Living In: Sexsmith, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 2, 2008
good.... but rather too dry and cakey
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 29, 2008
Awesome! I've made these many times since finding the recipe. I always add a cup of chocolate chips.
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Cooking Level: Intermediate

Living In: Yarmouth, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 28, 2008
I could eat the whole pan. I have made this several times and if you are effecient it takes no more time to make these over the box mix and in my opinion way better. In addition, somehow I feel better knowing exactly what is in what I am eating (not a bunch of chems)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 26, 2008
I thought this recipe was fantastic. Often when I make homemade brownies, I make a glaze to go on them because they seem a bit dry. I didn't even need to with these. They were great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 26, 2008
I made these twice, once with 4 eggs and once with 2. With all 4, they are dense, fudgy, buttery and delicious. I recommend the original recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 12, 2008
These brownies were so delicious & a great something to make on a whim when my guy is looking through the cupboards for something sweet. A little more cakeness rather than the regular "brownie" that I was hoping for. I did read the reviews first n cut the egg down to 3 instead of 4. This was still a very nice light treat & I just sprinkled powder sugar for a topping. Thank you for posting this recipe, will definaltely use it again.
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Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA
Living In: Red Wing, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 10, 2008
I made these with 2 eggs and they indeed came out fudgy (instead of cakey)...but flat! Also, this recipe has too much sugar (reduced to 1.5 cups) and too much butter. I would cut down on these next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 2, 2008
Divine! Agree with some others. I cut out one egg and they were delish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 29, 2008
What are these? Are they caramel? Are they chocolate? I made them with 2 eggs as per other reviewers' suggestions, and skimped on the sugar, and they were still waaay too sweet. Too unhealthy, and too weird, to make again in my opinion.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 28, 2008
2/2/08 update: Used 8x8 pan, 1 egg, 4 oz bitter chocolate, generous 1/2 cup flour, 1/8 teaspoon almond flavor, 1 stick butter, no salt, and only 1/2 white sugar. Baked at 325 for 20 minutes and they were only about a 1/2 inch thick, but they were fudgy and chewy on the inside and a little crispy on the outside---perfect!!!!! If anyone tries this, let me know what you think!!! Thanks for the basic recipe!!!!
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Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 28, 2008
These were great! Very simple and delicious recipe! Per PP's suggestions I only used 2 eggs. I also added chocolate chips. These were very thick, fudgy and gooey! YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 25, 2008
These are sooooo yummy! I used 2 eggs and they came out nice and fudgy. I made them a second time and used a substitute for the chocolate squares. 1oz square = 3 Tbs cocoa powder + 1 Tbs oil. It comes out to 12 Tbs cocoa and 4 Tbs oil. These also turned out fabulous! If you like fudgy instead of cakey, this is the recipe for you!
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Cooking Level: Intermediate

Home Town: Silsbee, Texas, USA
Living In: Panama City, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 16, 2008
I made this brownie with 2 eggs, it was chewy the way my sons like it but far toooo sweet, I am surprised nobody mentioned that . Also the browine stuch to pan , i cut it after cooling, it is chewy & fudgy.
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RM

Cooking Level: Expert

Home Town: New Delhi, Delhi, India

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 6, 2008
followed advice and added less eggs, which is a must. i can never find the pans i need, so this all went in an 8x8 pan and i cooked them a little longer. i think they are too buttery, but other than that, the flavor is pretty good. i did make on-hand adjustments: i added, in addition to the called-for 4 squares, a square of 70% cocoa chocolate (ghiradelli, i know i'm spelling that wrong) and another 1/4 cup of their chocolate chips. high quality chocolate will make the difference every time. my husband, who is really the pickiest man on the planet, swears these are his favorite brownies.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 24, 2007
very simple and absalutly delicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 19, 2007
Followed the recipe to the letter and it came out perfect! Gosh darn GOOD!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 13, 2007
Great recipe once I halved the number of eggs. The brownies were moist and chewy and just absolutely delicious. One thing I would recommend is letting them cool in the pan for some time before transferring them over to a wire rack. The first time I made them they fell apart trying to move them right away. I should of known better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 13, 2007
With a couple minor changes, these are the best brownies I have ever made! As others suggested, I used 3 eggs rather than 4 and they turned out perfect. I also omitted the nuts. I like thick brownies so I used a 9X9 glass pan and baked for approximately 55 minutes. These brownies are nice and fugdey; not cake-like at all. This will be my standard brownie recipe from now on! Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 10, 2007
I'm surprised that no one thought it was a bit too greasy. Next time I will cut down on butter. My first word out of my mouth was, "caramel" I loved it. Edges are cookie/cakey/fudgey/YUM! Texture is great and it tastes great as well. Oh, and I used 3 eggs instead of 4 and it was still VERY good!
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Cooking Level: Professional

Home Town: Arvada, Colorado, USA

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