Reviewed: Apr. 6, 2008

These were easy to make, tasty, and had a nice, chewy texture. They are on the thin side. An 8 inch square pan would make them a little thicker, but you may have to adjust the cooking time. I like them thin (you can eat MORE of them that way!) I dusted them with confectioner's sugar.

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8 users found this review helpful

Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Mar. 9, 2006

mm mm! i needed to use up really ripe bananas so i threw in 1 in place of the butter. honey replaced the corn syrup then cut down on the white sugar to 1/2 c. the result: soft, moist brownies a bit on the puffy side, but that's the norm when one replaces fat with fruit. delicious! i will try this again using butter, but the honey really makes these "huggie bear"

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10 users found this review helpful

Reviewer:

tangerine jellybean

Cooking Level: Intermediate

Reviewed: Feb. 22, 2004

Didn't like this. I like my brownies from scratch, but this was too sticky and just didn't taste right. I used a 9x13 cake pan and tripled the recipe as suggested. Don't triple it unless you have a MUCH BIGGER pan, I had to cook this an extra 30 minutes to get the center to set and by then the sides were overdone.

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5 users found this review helpful

Reviewer:

LESLIEKAE1

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Reviewed: Feb. 14, 2004

Hmmmmmmm.....chocolate.....definately a recipe that should include self-control.

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6 users found this review helpful

Reviewer:

PITO78

Reviewed: Dec. 8, 2001

used a 13/9 pan for 32 brownies worked out good finished off bottle of corn syrup after making 2 pies thankyou for recipe my neighbors finished them off too!

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6 users found this review helpful