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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Brian22

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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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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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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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Emmabelle

Cooking Level: Professional

Home Town: Arvada, Colorado, USA

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Reviewed: Dec. 4, 2007

I couldn't begin to tell you the number of times I have made these brownies. Every time I get good results, and a lot of compliments too! I am going to teach my daughter how to make them because they are so easy, good to eat, and a wonderful recipes for kids learning to cook.

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Barbie

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Reviewed: Dec. 2, 2007

While these brownies were very sweet, I struggled to find the real, rich chocolate flavor I look for in a brownie. I love the "homemade taste", but will look for another recipe. Thanks anyway!

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 1, 2007

Five stars for being so great.

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 21, 2007

Very very happy with this recipe! I always have to make two batches, and they still disappear in just a few days.

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NiteTiger

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Reviewed: Nov. 18, 2007

Very good! better than box of course. I did have to change a few things. Used 2 eggs and put in greased 9 X 9 pan 350 for 33-35 minutes.

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072705r

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Reviewed: Nov. 12, 2007

These were very easy to make. I just melted the butter in the microwave then added the chocolate. I also only used 2 eggs for no particular reason and they turned out great. I only used 1 3/4 cups of nuts and will reduce it to 1 cup next time.

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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: Sep. 26, 2007

they are great! just be aware of yourself.. couldn't put them down! I used semisweet chocolate cause that the one I had handy, decreased sugar to 1½ C, and used 3 eggs... great and more than great!

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CarmenTye

Cooking Level: Expert

Home Town: Nogales, Arizona, USA

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Reviewed: Aug. 9, 2007

Caution: these brownies will make you lose all self-control and probably derail any diet you're on. You've been warned! They're fantastic! Fudgey and rich, just like brownies should be. I took the advice of other members and reduced the eggs to four egg whites. I also used about 3/4 C butter (I ran out) and substituted chocolate chips for walnuts. 30 minutes was sufficient baking time. I recommend eating these warm out of the oven; the sides are crispy and the inside is amazing.

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MPEPLIN

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Reviewed: Jul. 24, 2007

YUMMY!

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Spoon_eater

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Reviewed: Jul. 13, 2007

These brownies were really simple to make and they turned out nice. Kind of hard to stir cause they're so thick, but the end product is worth it. However, they are extremely filling... first time one brownie filled me up. However, they were a quick midnight snack and easy enough for someone unexperienced in the kitchen.

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Brianne

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Reviewed: Jul. 11, 2007

They are fantastic.I was looking for something quick and easy,this fits the bill for sure.I only used 3 eggs and I cut back on the sugar to 1 3/4 cups...I know its not much but it made them not sooo sweet.They are very soft on the inside and cooking for 33 minutes they came out purfect! I will save this recipe and make them again for sure...

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MOON4756

Cooking Level: Intermediate

Home Town: Newport, Rhode Island, USA

Living In: Lake Havasu City, Arizona, USA

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Reviewed: Jul. 4, 2007

This is a very nice, easy recipe. The brownies turned out moist and gooey just like we love them. However, I am giving this recipe only four stars because I thought they lacked a bit of chocolaty taste (they were also rather caramel colored than brown). I put a coffee/chocolate glaze and cocos on top (1 TB Butter, 2 TB confectioners sugar, 1 TB dark cocoa, 1 TB coffee; heat all in small saucepan and put immediately on hot cake). And then they turned out very good. I will make this recipe again, thanks!

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Catrin

Cooking Level: Expert

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 2, 2007

This is a very good basic brownie recipe, full of chocolate flavor and nice and chewy. They go great with a cuppa joe. I made these for a meeting and everyone liked them. I followed the suggestion of a couple other readers and used two eggs. I baked these in a 9x13 pan, which made them thin, probably about 1/2 inch thick, so if you want a thicker brownie use a smaller pan. The bottom of the brownies baked quite firm before the center was set, but if you like a high stick-to-your-teeth factor this will not be a problem. I'll make these again, and will try a 9x9 pan to see what happens. I also think these would be good with some instant coffee granules thrown in. Thanks for the recipe!

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foraging4food

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Reviewed: Jul. 2, 2007

I changed it up a bit. Using 1/2 bittersweet and 1/2 semi-sweet. A tad bit more vanilla, and then semi-sweet chips insead of nuts. WOW, THE BEST CHEWY BROWNIES EVER!!!!!!!!!!!!

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melvany

Cooking Level: Intermediate

Home Town: Elk Grove Village, Illinois, USA

Living In: Lebanon, Indiana, USA

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Reviewed: Mar. 18, 2007

Update...I made these yesterday for my Mom's Valentine Birthday dinner which we celebrated early. They were PERFECTION, and here is what I did. I only used 2 eggs, 1 1/2 cups sugar, 1 cup semi-sweet chocolate chips, and thawed, drained, frozen cherries(cut in half & pat dry, so not too wet)1 cup salted butter, 1 cup flour, & teaspoon vanilla extract. I baked in a heart shape pan that was size 8 5/8 x 8 1/2 x 1 1/2 inches in a preheated 350 degree oven for 35 minutes. They were not too sweet(first time I used the 2 cups & did not like the too sweetness), fudgy, chocolatey, and everyone in the family LOVED them.

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