Allrecipes home
bookmark
 

Linda's Awesome Brownies

SUBMITTED BY: Linda Bernstein      PHOTO BY: AISLYNE

"Double chocolate brownies...Enjoy!!!!"
SERVINGS & SCALING
Original recipe yield: 2 dozen
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup butter
  • 4 (1 ounce) squares unsweetened chocolate
  • 4 eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 pinch salt

DIRECTIONS

  1. Preheat oven to 350 degrees F (180 degrees C). Grease and flour a 9x13 inch baking pan.
  2. Melt the butter over medium heat. Remove from heat and stir in the chocolate until smooth. Beat in the eggs one at a time, then stir in the sugar and vanilla. Combine the flour and salt, gently stir into the mixture until just blended. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies begin to pull away from the sides of the pan.
ADVERTISEMENT
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by SJHERRON
I halved the recipe and cooked in an 8"x8" pan...the results were amazing! I confess to eating most of the brownies myself instead of the house guests they were meant for. They made great brownie sundaes and held up well in packed lunches (mine, of course). I wouldn't put frosting on them...they were great as is.

8 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2006 by TUNISIANSWIFE
I followed the recipe to a 'T'...read the reviews first and the repeating responses of not chocolatey or sweet enough but decided to follow exactly and could always add a frosting if not sweet enough. I gave a '4' rating because of ease of presentation, just the right size for a 9x13 pan, they baked up beautifully in my oven for 28 minutes(just until they started to pull away from the sides of the pan), and there were no scorches, burns, and very evenly baked. The texture is somewhere between cakey and fudgey so I think they would be suitable to please everyone on both ends of the sprectrum. The color is not a deep chocolate color so do agree they need more chocolate, and they are not really sweet enough. I am going to finish these off with a frosting and they will be lovely. I did add a bunch of chopped walnuts to the batter but kept everything else the same. They would be better if a bit more chocolate and sugar were in the recipe. I'm still searching for a really fudgey rich brownie like my friend Joan used to make.

7 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2006 by joeyrz
A disaster! Looked like carrot cake. Too much eggs, too litte chocolate.

5 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 397

  • Total Fat: 22.3g
  • Cholesterol: 112mg
  • Sodium: 212mg
  • Total Carbs: 48.2g
  •     Dietary Fiber: 1.9g
  • Protein: 4.8g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?