Reviewer:

CookieMonster

Cooking Level: Expert

Reviewed: Feb. 1, 2012

I followed the recipe exact, making no changes or substutions. I learned years ago that when making baked goods that you never want to substitute off-brands or store brands for the real deal--I used Hershey's syrup in these brownies. These are good but wicked sweet. Even my husband who is a sweet addict thought these were overkill. You literally cut these into petit fours size and that's more than plenty for one serving. If I made these next time, I'd make just the brownies and skip the frosting.

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20 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 2, 2011

Thought these were very good and very simple. I only gave four starts cause I changed a few things. Instead of chocolate syrup I used hot fudge topping and baked in a 9x9 pan vs. a 9x13. Also, thought they tasted more like a cake (TX Sheet Cake to be exact) they brownies. I also put bacon on top. Yea, strange I know, but it is actually good. Anyway....these are very good and will make again!!

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2 users found this review helpful

Reviewer:

Jen

Cooking Level: Beginning

Home Town: Hershey, Pennsylvania, USA

Living In: Hummelstown, Pennsylvania, USA

Reviewed: Oct. 13, 2010

Not bad. The brownies came out a little lumpy, but it was probably my fault. The icing was excellent.

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6 users found this review helpful

Reviewer:

bakerswoman

Reviewed: Apr. 22, 2009

I don't normally review, but because this got 1 star I have to disagree. I read the ingredients and it sounded like what I was looking for and it was. These brownies are so moist they are just the best. I plan on making these many time over.

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21 users found this review helpful