Reviewed: Oct. 26, 2005

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!

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100 users found this review helpful

Reviewer:

Linda

Cooking Level: Expert

Home Town: Delton, Michigan, USA

Living In: Middletown, Connecticut, USA

Reviewed: May 25, 2006

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!

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80 users found this review helpful

Reviewer:

Anna Dunster

Cooking Level: Intermediate

Reviewed: May 31, 2006

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!

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46 users found this review helpful

Reviewer:

H.M.

Reviewed: Mar. 7, 2002

These were the best homemade brownies ever! I frosted mine with fudge frosting-delicious!

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43 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Dec. 6, 2005

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.

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26 users found this review helpful

Reviewer:

Spellbound

Reviewed: Jan. 5, 2002

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!

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25 users found this review helpful

Reviewer:

DRAGONSHEART64

Cooking Level: Expert

Home Town: Alliance, Ohio, USA

Living In: West Chester, Ohio, USA

Reviewed: Oct. 23, 2006

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.

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22 users found this review helpful

Reviewer:

Bret2

Reviewed: Dec. 6, 2005

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!

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22 users found this review helpful

Reviewer:

LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

Reviewed: Aug. 11, 2002

This is hands down the best brownie recipe I have ever tried. It's easy to make, and the brownies are deliciously fudgy. I have to cook them a smidgen more, but if you use a cake tester and keep cooking until it comes out clean, you'll have better luck. Also, I use a Pampered Chef square baking dish, which I really think makes a difference - I had worse results when I used a plain metal baking pan. Otherwise, these brownies are wonderful and get rave reviews from everyone I make them for.

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19 users found this review helpful

Reviewer:

CLF3623

Reviewed: Jun. 25, 2006

Very good brownies, but they weren't very sweet. I will add more sugar next time. Other than that, excellent texture and even better after refrigerating if you like chewy brownies because the butter hardens within the brownies and they are chewier than when at room temp. Oh, and I raised the oven temp to 350 degrees and baked in a metal pan for about 45-50 minutes, until a toothpick inserted came out clean.

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18 users found this review helpful