The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 10, 2009
I modified these too much
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Photo by 4thegospel

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 7, 2009
I thought these were SO delicious! I have made them 4 times and everyone loves them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 3, 2009
The best brownies we have ever had! I made a few modifications: used 1.5 C of brown sugar and 1/2 cup of organic sugar, added a splash of peppermint extract and baked for 45 minutes at 250 and then 20 minutes at 325. They were so moist and delicious! I will definitely make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 14, 2009
I couldn't get these to cook quite right. Because of the other comments, and the picture, I added another oz.of chocolate which I believe helped quite a bit. My family prefers fudgier, chocolatier brownies I think. Thanks a lot!
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Photo by Lycoris

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 13, 2009
A very yummy brownie! I made these for a family get-together so I doubled the recipie, baked at 350 degrees for 30 -35 minutes in a 9x12 dish, and added fudge icing (combine 1-1/4 cup sugar and 1 cup heavy cream in saucepan over medium heat about 3 minutes; then heat on low for 7 min. without stirring. Remove from heat and stir in 4 oz baking chocolate and 1/2 cup butter; add 1 teaspoon vanilla extract, stir until smooth. Chill in regrigerator about 30 min., stirring every few minutes.) Everyone loved these!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 3, 2009
Just made these and they taste great! Since many reviewers said the cooking instructions were a problem I tried 350 and ended up cooking them for about 45 minutes. At first I tried the cooking time from the one bowl recipe on this site; since this recipe is indentical except that it call for white sugar instead of brown. I checked it at 30 minutes and it was still wet in the middle. In the end I should have taken these out 5-10 minutes sooner. 250 would not have worked, this must be a mistake. I'll definitely try this recipe again.
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kg

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 9, 2009
I've made these brownies at least four times now, and they are the best I've ever made! Crisp on the outside, and moist on the inside. I serve them warm with vanilla ice cream and chocolate sauce, and everyone loves them. I will never make boxed brownies again!
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Ade

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 3, 2009
My family thought these were wonderful. I used brown sugar, and I felt they were a little bit sweet.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 15, 2009
LOVE LOVE LOVE this recipe, I added pecans instead of walnuts to at my families request and one more square of chocolate. They were oh so yummy
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Home Town: London, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 2, 2009
The texture is great - gooey in the middle and crispy on top. But they are too sweet - not chocolaty enough! I would try them again this time using 1.5 times the chocolate. Maybe even 2x the chocolate. You can see from the picture that the brownies are a light caramel color - and they should be a dark chocolaty brown~! I used a glass pan instead of metal. Too bad there is so much confusion with the time and temperature.... I just sort of winged it. I like my brownies really gooey and not cake-like so the undercooked-ness of them was okay for me.
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Cooking Level: Beginning

Home Town: Lake Oswego, Oregon, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 19, 2009
I'm sorry but I can only give this 2 stars because there was definitely something wrong with the temperature or baking time or something. My first mistake was to forego reading the reviews and I would have found out it was an issue. I will make again using reviewer suggestions and re-rate if the result is better.
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Photo by Sarah Caldwell

Cooking Level: Intermediate

Living In: Havre De Grace, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 17, 2009
This is a pretty balanced brownie recipe. I think the brown sugar adds a lot of flavor. I made these for my spanish class and they all loved them, though I did over bake them a bit( I baked them at 350 ) but that is fixable. I also added some chocolate frosting too!! Yummy!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 16, 2009
DO NOT USE AN 8X8 PAN!! Of course it'll take hours to bake at that size... I followed Linda's mods: Half granulated / half brown sugars, added 2 tbs cocoa, a splash of coffee. I baked 'em at 325 (was roasting a chicken at that temp, as well) and the edges... Oh the edges were charred by the time the middle was "Set". Now, the middle was good - fudgey and delicious, but my whole brownie experience lies within the 'edge' pieces for the texture contrast. I didn't get it from this one.
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Photo by Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 4, 2009
Good recipe. Want to really serve a special and different brownie, though? Take your favorite recipe (I swear by the "Silver Pallette" version), but substitute Mexican chocolate for regular chocolate, and chopped toasted hazlenuts for the normal nuts. The Mexican chocolate has a touch of cinnamon in it, and is less sweet, so you might up the sugar in the recipe if you like your brownies sugary. I moved into a house where previous housemates had left these ingredients in the pantry, and made these brownies from a frugal "what the heck" place. Friends still talk about them. Try it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 12, 2009
These brownies are everything a brownie should be. The only thing I changed was to bake them for 60 minutes at 250 and another 15 minutes at 325. I will definetly make this my favorite brownie recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 29, 2008
These have a great thick chocolatey flavor but mine didn't realy ever get solid. As per other poster's suggestions I cooked them at 300 for 45 min and the outside started to get crispy and almost burned, the toothpick came out clean from one end to the other but when i cut them they were still goopy. I put them in the fridge which helped them solidify a bit. Great flavor, just not great baking directions.
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Photo by Mrs. Jones

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jul. 20, 2008
decent home-made brownies...i only made them because I didn't have a box mix, but they were almost as good. based on some of the other reviews I cooked them at 350 for 45 minutes and covered the edges for the last 15 minutes. I also cooked them in a round pan, which helps keep the corners from being over-cooked. I also didn't have chocolate cubes so I mixed 1/2 cup butter with 4 tablespoons coco powder. Also someone said that it wasn't sweet or chocolaty enough so I added a nice sized squirt of chocolate syrup. They came out tasty and soft, except the edges were still slightly over-done.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: May 18, 2008
I made this recipe according to the original recipe, less 1/8 cup butter, as others said it was too greasy. The batter still tasted bland, so I tried adding more chocolate and some peanut butter. If I made this again I would try more nuts, more chocolate, less sugar, still add peanut butter, and add more four. Overall, not a very good recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: May 14, 2008
I loved these brownies. they were great instead of unsweetened chocolate I used Kaser pure chocolate (aka: Hersey milk chocolate). I used two bars and melted it over the stove so i didn't burn the chocolate in the microwave. It was great!!! It tasted like home which helps when you live abroad!!! trust me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 4, 2008
I have made these brownies before and love them!! The only thing I change is the temperature. I cook them at 200 degrees for the first hour and then 350 until done. They never burn or dry out and stay moist. The cooking time is longer but it yields a really moist brownie.
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Home Town: Dumont, New Jersey, USA

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