Excellent! My family enjoyed these brownies. I also used 12 tbls cocoa powder and 3 tbls vegetable oil instead of the 4 unsweetened chocolate squares. Search is over - this is the recipe I'll keep.

I found this recipe in a brochure from a grocery store a few years ago. These brownies are very easy to make! Just the thing if you are looking for a fudgy brownie as opposed to a cake-y one. A word of caution: they will stick to the pan! The original recipe calls for covering the pan with foil, leaving enough at edges to form handles. Grease the foil generously. It works well.

I found this on the box of my Baker's Unsweetened Chocolate and gave it a try. My family & I agree that they are delicious. As another reviewer mentioned the instructions do say to foil & grease the 9 X 13 pan, which I did & used pam with flour, and I had no problems with sticking. I followed the variation on the box for a more cakey brownie which was to add 1/2 cup more of flour and 1/2 cup of milk. Perfect. Will definitely make these again :) Edit: I made these again and cut the sugar down to 1 1/2 cups, while upping the vanilla to 2 tsp and they were much better.

I didn't have any squares, so I used the 12 to 3 ratio for cocoa powder/oil. I was also out of nuts, so I omitted them also. I didn't have any trouble spreading the batter or getthing them out of my glass pan sprayed with PAM. They were VERY chocolately. I didn't bake them for 35 minutes either - more like 27 or 28, but that could have been my pan. I just watched closely for slight pulling around the edges.

I live in Russia and am always looking for simple recipes with ingredients I don’t have to carry in my suitcase from home – this one is awesome! Several people suggested following the instructions exactly – the first time I tried substituting cocoa powder and butter for unsweetened chocolate squares (they don't have those in Russia), I also wasn’t paying attention and put the eggs in before the sugar, maybe the problem was the butter was too hot and semi-cooked the eggs? I don’t know, but the batter was chunky and not nice at all. I cooked them, and they tasted good, but the texture was gummy and I needed a chisel to get them out of the pan. The second time I followed the recipe precisely, and they were perfect. My whole house smelled chocolatey and when I taste tested one, I ended up tasting (uh) three. Nice and crusty on top, soft, but cooked in the middle, my second batch didn’t stick to the pan at all – I was going to try out several recipes, but I will go no further. This is my brownie recipe – I’m sure my Russian friends will love them! (Guess I’ll be packing unsweetened chocolate squares in my suitcase!)

These were the best brownies I've ever had. My boyfriend prefers cake-like brownies, but still loved these even though they were fudge-like. We made a few changes. First, we didn't have any vanilla so we substituted real maple syrup to add flavor. We also added only 1/2 the walnuts and added semi-sweet chocolate chips in place of the other 1/2. Pinch of salt is a good idea too.

Oh my goodness! These are amazing brownies. I have made them three times and they are delicious every time. I used old old old Hershey's baking chocolate the first time--only half of what was ordered (because I am an idiot and cannot always read very well). I realized the problem and made an icing (cocoa-based) and they got raves by everyone at the school party. The next time I made them with Girardelli (sp?) baking chocolate and they turned out amazing again--very rich and chocolatey. The next time I used the same chocolate and added a little Kahlua-maybe 3 Tbsp and put a glaze on again. Once again, everyone loved them. These are so so easy and the one-bowl to wash up? How can you beat that?

Dear Lord! I don't like brownies much, or even chocolate for that matter, and my hubby and I agree: I can never make this recipe again. Why, you ask? Because it is sooooo good that we ate half of them while they were still warm - that's why! What a simple and amazing recipe! The only things I did differently was use 200g of dark chocolate (because it was what I had on hand and I didn't want to waste any), I added a pinch of baking powder, cut the sugar by 50g and split it - 200g white and substituted the remaining 150g for brown sugar. Bellissimo!!!!

These were yummy and came out perfect! I did change a couple of things (always do) - used 3/4 cup cocoa and 1/4 canola oil whisked until smooth (no baking chocolate) and added 1/2 tsp almond extract but otherwise followed the directions. We will definitely be making these again. They are insanely sticky, though; I will definitely try the foil trick next time.

Oh my, these are great! So easy to make too! This is a keeper! Thanks for sharing!