Reviewed: Apr. 15, 2013

This recipe was great,especially with the brownie frosting recipe from this same site. Everyone in my house loved it! Thanks for making mom look good! Kristin r.

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kcrussell1970

Cooking Level: Intermediate

Reviewed: Mar. 25, 2013

Too bitter and even my kids wouldn't eat it. Disappointing.

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Cristie

Reviewed: Feb. 3, 2013

Great brownie recipe. I was craving brownies today and found this quick & easy recipe online. Thanks for sharing. :)

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carleighsmama

Cooking Level: Beginning

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 2, 2013

I think this recipe deserves 5 stars by itself, but I made some changes that suited my own tastes. I used 1 full cup of semi-sweet chocolate chips (melted with the 3/4 cup salted butter in the microwave), 1 tsp vanilla (I like vanilla) and a few hand fulls of walnuts (didn't measure it, it must have been more than a cup). I baked it in a 9x13x2 glass casserole dish sprayed with PAM, for 30 minutes, perfect thickness. Very good not dry but not gooey and perfect sweetness. I will use this recipe for brownies from now on, mainly because I did not NEED a glass of milk to go with them. I also did not get the pic I wanted because I had 6 children yelling for brownies and I didn't have time, lol.

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CoffeeHeaven

Cooking Level: Intermediate

Living In: Fresno, California, USA

Reviewed: Dec. 27, 2012

I've made this recipe twice now. The flavor is really good, but I generally like a denser, moister brownie. So next time I'm going to use 3 eggs instead of 4, and perhaps a full cup of chocolate chips (maybe a little more butter, too?). This time I added about 1/2tsp of salt and that made a big difference, so I'll continue to do that in the future. But overall, a great jumping off point.

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Stephinary

Reviewed: Nov. 30, 2012

Decadent brownies! I made these in a 13x9x2 pan for 30 minutes. Perfect! I also took Sarah Jo's advice and added the brownie frosting. Wow!!! I used pecans, personal preference. Also added some chocolate chips to the batter, Yummy , Yummy, concoction! It is a keeper!

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Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Nov. 30, 2012

So, a good recipe overall I thought, however much more "cake" like than I prefer or expected given how dense the batter was. If you like fudgy brownies this isn't it! Maybe would be better with frosting? Also, put this in 9 x 13 pan and they were SUPER thick. Can't imagine putting this in 9x9! LOTS of batter. Would put it in a larger pan next time.

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Cooking Level: Intermediate

Reviewed: Nov. 30, 2012

Great recipe! I did it with black walnuts, which are native to the U.S. They cost a little more, but really "kick it up a notch."

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Paco Bear

Reviewed: Nov. 30, 2012

I use salted butter in this recipe, pecans instead of walnuts and I add a half teaspoon of salt. One of THE best brownies I've ever had. Wanna really make this decadent? Frost these babies with Brownie Frosting, which is also from this site. Best cure for anything I can think of!!

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