Reviewed: Jul. 19, 2009

Nice chocolate flavor but mine were dense and cake-like but somewhat dry. I'll try again using butter and not margarine. Will probably pull them out of the oven at 30 minutes and let them finish with carry-over heat. Good recipe. Thanks bunches!

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SueK

Home Town: Romulus, New York, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 17, 2009

Really really GOOD and EASY recipe from scratch: i made mine in a 10" springform pan and used dark chocolate with hazelnuts (doubling the amount called for chocolate) to make it cheaper (nuts here in germany are VERY expensive). Covered it with chocolate glaze for a birthday.

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daphne

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Reviewed: Jul. 16, 2009

This recipe was very easy and turned out delicious! For some reason, though, it sticked to the pan although I greased it. Any thoughts of what may have went wrong?

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Lee C.

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Reviewed: Jul. 13, 2009

i love these brownies and they are so easy to make.I was looking for the same recipe but couldn't find it thanks.

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Amanda L

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Reviewed: Jul. 13, 2009

Mine didn't stick to the pan - but it was tasteless, and dry - almost like eating cardboard.

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Krisi

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Reviewed: Jul. 11, 2009

Totally stuck in pan even after following handy hints from others. What I was able to retrieve was dry and tasteless. I was embarrassed to serve to my father-in-law. Won't make these again. Sorry...

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Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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Reviewed: Jul. 10, 2009

Very good and chocolatey, but not spectacular. These were easy to make.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 7, 2009

These were ok, not the best i ever had and a little too sweet for my taste...

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porsche9

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Reviewed: Jul. 7, 2009

Alright, I followed the recipe to the tee. They took much longer to cook. They are very chewy, however not very chocolaty. These are good if you want a mild chocolate brownie that is good and chewy. I found them a little greasy to. I really had my hopes up for a good brownie. I might try to alter, but right now, I will just keep looking though. Sorry :( Thanks though.

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MuskokaMommy

Cooking Level: Expert

Home Town: Muskoka, Ontario, Canada

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Reviewed: Jul. 1, 2009

i don't find chocolate easily where I live so will be using cocoa. However Charlene's review recommended 12T cocoa pdr to 3T oil/butter. That sounds like aLOT of cocoa. Am I reading it right?? Pls help.

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Rabia

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Reviewed: Jun. 28, 2009

These were really easy and much better tasting than the recipe my MIL has in her family cookbook... I like my brownies to be chocolately and these were perfect... Next time, I'll try them with a better chocolate, I only had Baker's chocolate but I think a better brand of chocolate would only make them better...

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amy

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 27, 2009

The brownies were pretty good, but I found them too sweet for my taste. However my teenage son and nephew said they were perfect. I would like to try them again using a darker chocolate. I also found them a little too greasy and more fudgy than I normally care for(I usually prefer fudgy brownies), so I'll try adding 1/4 cup of flour to the mix. Since it sticks so much, I would simply line the pan with parchment paper next. Altogether it is a very good brownie recipe. I would make them again in a heartbeat! In fact, I'm making another batch tomorrow with the changes.

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SouthernCynthia

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 26, 2009

I loved this recipe and my family loved them. My sister doesn't have a microwave so I used the 12 to 3 ratio for coco powder and vegetable oil also instead of butter or margarine I used the same amount of vegetable oil and I also used half coco powder and a darker type of coco powder and it made them like a dark chocolate brownie and they were AWESOME!! I sprinkled confectioners sugar on them and my family helped eat almost the whole pan. Only thing I would do different is grease the pan better because i had to almost chisel them out. I am defiantly saving this recipe!

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Cookie Starts With C

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

Hey! This is the same recipe on the back of the Baker's unsweetend baking chocolate squares! I thought you weren't allowed to do that... But, I have to admit, these brownies are absolutely delicious, although a little more cakey than I would have excpected.

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anna

Cooking Level: Intermediate

Living In: Mountain View, California, USA

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Reviewed: Jun. 23, 2009

The taste is pretty good, but these brownies are very flat and it was difficult to tell when they were done baking. Next time I will use a smaller pan and monitor the cooking time more closely.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Jun. 22, 2009

Ok, well if they only looked like the photo I wouldn't have been so confused. First I have to say mine were not brown and they were pretty flat. I was really careful not to overbake but it was hard to judge right because of the flatness. I followed the time guide lines and if I make again I will try the cocoa powder/ oil mix. But, having said that I am glad this recipe has worked for so many others. I guess I'm going to have to practice making brownies more often. ♥

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Jun. 20, 2009

Very easy to make and delicious

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danalee48

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Reviewed: Jun. 19, 2009

My first time making brownies from scratch and they were very good. I also used Pam and parchment paper, no problem getting them out. I also cut sugar to 1 1/2 cups. I will be making these again. Thanks for the recipe.

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lichi66

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Jun. 12, 2009

I followed somebody elses directions for subbing the solid chocolate for chocolate powder, and it worked like a charm. I brought these to work and only managed to save 2 to take home for my fiance to sample.

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Ash310

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Reviewed: Jun. 12, 2009

This was an amaaaazing brownie! I halved it and made it in an 8x8 pan, except that it came out a little bit too thin, but me and my friends liked it just fine that way! It was very easy to make, especially the one-bowl deal! I used half brown sugar and half white sugar, and I didn't add the walnuts, and they came out perfect without them anyway.

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CookieClara

Cooking Level: Intermediate

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One Bowl Brownies

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