Reviewed: Jul. 8, 2008

The batter was very light and they were not fudgey at all. I did use semi sweet chocolate instead of unsweetened choc. squares. But my husband thought they were good despite not being fudgey.

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pottersjr06

	Cooking Level: Intermediate
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Reviewed: Jul. 5, 2008

Very Good Brownie recipe..I omitted the pecans as I didnt have any and Husbands not a fan of them, and used coco powder and oil instead of the unsweetened chocolate chunks, came out DELICIOUS! Will make them again.this recipe is saved!

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darcielynn

	Cooking Level: Intermediate
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Reviewed: May 23, 2008

These are awesome! I followed others idea of adding cocoa, I added 2 T cocoa to the flour mixture, then added 2/3 cup dark chocolate chips as I didn't have any semisweet chocolate. Loved them, chewy, soft and delicious!

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JB

	Cooking Level: Expert
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Reviewed: Apr. 14, 2008

I have searched high and low for the perfect brownie recipe and this is definitely it. Absolutely perfect! I used all semi-sweet chocolate squares. Well done, I need search no more!

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stacey stucky


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Reviewed: Jan. 31, 2008

I am only giving this recipe 4 stars because of the bitter flavor that the brownies have. I made them following the recipe exactly. The brownies were fudgy and chewy like promised but the over powering bitter taste of the unsweetened chocolate ruined them for me. I will make them again but next time I will use less (or no) unsweetened chocolate. Thanks for the recipe, once I get the ratio of chocolates down this will be a keeper!!

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marie_is_me

	Cooking Level: Expert Home Town: Memphis, Tennessee, USA Living In: Arlington, Tennessee, USA
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Reviewed: Jan. 15, 2008

This was very good, I am definitely more of a fudge brownie person. I used walnuts instead as my husband doesn't care for pecans. I also took the other reviewers suggestions to add cocoa, although it probably isn't necessary. I live in Denver so the cooking time is at least 8+ minutes longer, and even then it required a fork. I might tweak this a bit to work for high altitude, but other than that a very good simple recipe!

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Biokerristry

	Cooking Level: Expert Home Town: Porterville, California, USA Living In: Denver, Colorado, USA
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Reviewed: May 22, 2007

Really nice recipe! I made it as-is the first time through, except with chocolate chips as I was out of block chocolate, and it was really good. The second time through, I decided to deepen the chocolate flavor a bit, and added 1/3 cup cocoa powder to the flour. It was sensational. Thanks for a keeper!!

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1smartcookie

	Cooking Level: Professional Home Town: Cleveland, Ohio, USA Living In: Greensboro, North Carolina, USA
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Reviewed: Mar. 9, 2007

I am a brownie fanatic, and love to cook and bake. I have tried many different brownie recipes, and for a solid chocolate brownie, this is by far the absolute BEST I have ever tried. I have good willpower when it comes to sweets, but not with these. I literally eat a whole "strip" at a time. Warm with Freench Vanilla ice cream on top...too yummy for words:-)

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Sofia


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Reviewed: Jan. 29, 2007

I made a few alterations to this recipe, but the brownies still turned out great. I didn't have pecans, so I substituted walnuts. I halved the sugar (which I always do with dessert recipes whenever possible) and put 1/2 the semi-sweet chocolate called for. I also mixed cocoa in the unsweetened chocolate/butter mixture to give it a richer chocolatey taste. Mmm, mmm, good!

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WhatsCookinGoodLookin


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Reviewed: Nov. 15, 2006

My young guests were floored with these brownies. I omitted nuts and sprinkled with confectioners sugar. Baked in reynolds aluminum star shaped cups and muffin cups.

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foodaholic

	Cooking Level: Expert Living In: San Jose, California, USA
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Reviewed: Nov. 9, 2006

These turned out alright for me. The only problem was the oven time. It needed a lot longer to cook.

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AUSSIEMUM1

	Cooking Level: Expert Living In: Brisbane, Queensland, Australia
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Reviewed: Aug. 1, 2006

Ah, the quest for the perfect brownie! Admit it, it's never-ending among serious chocoholics, now isn't it? This recipe gets a 5 star rating from me because the end product smelled fantastic coming out of the oven; it had a crackly top (just the way I like it); it made a nice, thick brownie; and best of all it was chocolatey, fudgey, through and through. I threw in some hazelnuts and white chocolate bits that I had leftover from another recipe and was pleased with the result.

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NHORAN

	Cooking Level: Expert Home Town: Boston, Massachusetts, USA Living In: Merrimack, New Hampshire, USA
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Reviewed: Mar. 16, 2006

I was hoping this would end my search for a great brownie... They came out flat! In the recipe there was no mention of any baking powder or soda... The flavor was OK but the texture was not that of a chewy brownie.

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jrandle1


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Reviewed: Feb. 24, 2006

These are awesome!!! They are very fudgey and moist, and everybody loves them! Five stars!

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Leanne

	Cooking Level: Beginning
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Reviewed: Jul. 7, 2004

Hi i converted this recipe into metric and it worked a treat. Mmmmmmmm dont think these will last very long in my house. First time I`ve ever made brownies dont think it will be the last thanks.........

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MARLENEBULLEN


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Reviewed: Mar. 3, 2003

I went looking specifically for a fudge brownie recipe, and this one interested me because of the pecans. I made a double batch to take to a party, and it was a big hit. The thing is, I made a mistake, in melting all of the chocolate, instead of leaving the semi-sweet into chunks, but that was probably a "great" mistake, as this turned out to be the best and fudgiest brownies I've ever had!!!

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GLAUCIA


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