Reviewed: May 13, 2012

I read reveiws before baking these brownies, and because of that I used only 2 eggs, added a cup of semi-sweet chocolate chips and baked them in a 9x9 inch pan (I to like my brownies thick) But even after baking them for 40 minutes instead of the recomended 30, they are still not fully baked in the middle! I will definetly use a larger pan next time!

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Reviewer:

Jacklin

Cooking Level: Intermediate

Home Town: Inuvik, Northwest Territories, Canada

Living In: Windsor, Ontario, Canada

Reviewed: Apr. 27, 2012

I have to say, it's rather annoying when someone customizes a recipe, makes it, doesn't like it, and then gives the recipe a lower rating than it deserves (or even a higher rating). This site gives the option for custom versions so utilize it! Anyway, as far as these go, I made the recipe exactly and can see where some would consider it too cakey, I did at first actually, I also found them a bit dry, however, while they were still warm I went ahead and put them in sealed containers and stuck them in the fridge, after about an hour or so they were more brownie like and a bit more moist. I give this recipe five stars because it's of the first that I've made where the brownies actually taste more like brownies rather than dry cake! If you prefer your brownies more like fudge then use the two eggs most people recommend, I did that for the second batch and found them slightly too dense but still good.

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Reviewer:

chrannste

Reviewed: Mar. 31, 2012

I put these in a 9x9 and it took almost an hour to bake. At 35 minutes they weren't even close to baked. I only put in 2 eggs per some other people's suggestions, and used 1 cup chocolate chips instead of walnuts, and 1/4 teaspoon cinnamon. They weren't bad once they were actually baked, but the fact that it took nearly 2x as long was quite frustrating given that I was on a time crunch!

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Reviewer:

chocolatelover

Reviewed: Mar. 19, 2012

3.5 stars. I should make this again before writing a review, but I don't know when that will be. I thought that 1c butter was a little much, but went along with it. The butter and chocolate mixed well together in the saucepan, but after mixing the other components in, the result was grainy and the butter separated. I mixed it again and poured it into cupcake tins and baked for 20 mins. When I pulled it out, it was still very liquid-ey. But this being the first fudge brownies I made, I let it cool before making a final assessment. Also, it was like the entire thing was floating in butter. Certainly did not look appealing. After cooling, the brownies did firm up well, and were fudgey...Aside from taking out two of the eggs and adding two extra squares of chocolate, I did not not alter the recipe further. The next time I make this, I will definitely cut down on the butter to maybe a little less than 3/4c. I had to soak the oil from the brownies before serving. Taste was good though, so that's why it got more stars.

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Reviewer:

lilorchid82

Reviewed: Mar. 10, 2012

I'd make them again because they're fast, not because they're fantastic.

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Reviewer:

JG Bird

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Feb. 27, 2012

The BEST brownies I have ever made. I added 2 cups of chocolate chips instead of the walnuts and they turned out so fudgey and chocolatey and delicious! They took about 35 minutes to cook and they looked not done and when i inserted a toothpick it came out a bit wet but that is only because they are SO CHOCOLATEY! They self-iced themselves, too! I'm not a person who likes hard chewy brownies so these soft melt-in-your-mouth brownies are amazing. I'm using all my willpower not to go wolf down the entire pan. The posted recipe says 12 but it's really about 24 good sized brownies if you cut them up right. I recommend these 1000 times over!

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Reviewer:

mlsandler

Reviewed: Jan. 21, 2012

I made these brownies while watching a movie with my family p.s. there great with vanilla ice cream. I added about 1/4 cup of peanut butter and didnt use nuts and overall they were very moist and fudgy...a top notch brownie...a keeper.

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Reviewer:

peyton3123

Cooking Level: Intermediate

Living In: Foster City, Michigan, USA

Reviewed: Jan. 8, 2012

This is a really good base recipe, but modifications needed to be made. It really depends on what your idea of a good brownie is. Mine is fudgy and rich, not cakey and bland. Unfortunately, as is, this recipe is the latter. However, by reducing the eggs to 3 (I was afraid to try it with only two, but I may next time), making the sugar 1 cup brown and 3/4 cup white and upping the chocolate to 6-8 oz (I've tried it with both and both are great, but 4 is way too little for us) then this recipe becomes a winner. I did not add nuts 'cause we don't care for them.

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Reviewer:

Jenn

Cooking Level: Expert

Home Town: Long Beach, New York, USA

Reviewed: Jan. 2, 2012

These were pretty good.. but I've honestly not found a recipe yet for homemade brownies that are worth the extra effort (and $$) when compared to Betty Crocker or Duncan Hines

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Reviewer:

Ashley

Cooking Level: Intermediate

Living In: Huntington, West Virginia, USA

Reviewed: Jan. 1, 2012

I loved the brownies.They were a little bit cakey but I did not mind.My family loved the brownies too.If you follow the recipe it turns out GREAT!!! I recommend this.I gave them 4 stars because they were a little cakey.I hope you enjoy them as much as my family and I did!!!

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