Recipe by Carl T. Erickson
"This has been a recipe in our family since before the turn of the century. I am 70, so you can imagine when it started to get down to my sister and me. Now my grand-nephew enjoys them. Keep under lock and key, or they will disappear in a trice!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
4 (1 ounce) squares
unsweetened chocolate, melted
Perfection... After reading several recipes and reviews I decided to try this one because it was the first recipe I'd ever seen that uses brown sugar. I was skeptical so I used 1 cup brown and 1 cup white sugar to be safe. I was out of butter so I used margarine instead. I also added two tablespoons of Dutch Cocoa and a splash of cold coffee for an extra kick. I was leary about the temp so I used 350 degrees and baked for 30 mins using a 9 by 11 in. pan. I discovered this is the identical recipe as Baker's and Hershey's (on the unsweetened chocolate box) with the exception of the brown sugar. For the first time in my life I had perfect brownies! I will never use a mix again. These took some time but they were worth it, absolutely perfect! Gooey inside and crispy outside just the way a perfect brownie should be. One day I will try the recipe in it's orginal form. I can't wait for my kids to try these. I am topping them with homemade chocolate frosting and m&m's at their request!
I cooked these as directed @ 250F and they were starting to burn on the edge and were still batter in the middle. I tried again putting them in at 350F and less time and they turned out perfect.
Turned out great (gooey and fudgy) with a few modifications. First, I didn't have choc squares so I had to use the cocoa powder/butter ratio on the back of the Hershey's box (I picked this recipe because several reviewers mentioned success with this). Second, I couldn't help myself, I added a dash of clove. Third, I used roasted walnuts, and a small handful of semisweet chocolate chips. Fourth, I cooked it for 60 mins at 250, then turned the temp up to 300 for another 20 mins, and they were perfect. I think it is important to have a glass pan. Glass and metal cook very differently!
Followed recipe to an art except that I changed the baking temp to 350 and baking time to 30 minutes. I also used a glass baking dish. EXCELLENT! VERY SOFT!
These were the best homemade brownies ever! I frosted mine with fudge frosting-delicious!
They were in the oven 3 HOURS and never did get done! I went back through the recipe and I did nothing wrong...this is the worst kitchen disaster I've EVER had!
Great recipe, but the temp. must be wrong because they weren't done that early, had to change the temp. to 350 degrees and cook for 45-50 min. Other than that it's a great recipe.
We were not too impressed with these. Baking them at 250 did not work, the edges were super crispy and the center was still uncooked. The flavor was mild and a little too sweet...not even close to chocolatey enough. I will not be making these again. Sorry!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 163
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a brownie even better!
See how to make amazing homemade brownies in less than an hour.
See how to make 5-star flour-free fudge brownies.