Reviewed: Mar. 10, 2009

These brownies are fantastic! I wanted to add a little tip I love. 5 minutes before the brownies are done baking cover the top, generously, with milk chocolate chips. Once the brownies are done pull them out of the oven and spread the melted chips. When the brownies are warm the chocolate is heavenly and when they are cooled it takes on a topping like a chocolate bar. YUMMY!

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Laura Roberson

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

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Reviewed: Mar. 8, 2009

I LOVED this recipe. I used cocoa powder/oil. This will replace my old brownie recipe

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Mar. 7, 2009

I did not have the baking chocolate squares so I used the cocoa powder/oil instead, and followed the recipe as is. The brownies turned out pretty good - just a tad bit dry for my taste. But, very chocolaty and yummy! I am getting ready to make another batch right now!

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Morris

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 7, 2009

These were good. I found that they turned out a little dry so the second time I mad them I cooked less and put in a smaller pan. That way they were thicker and more moist.

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miskyn

Cooking Level: Expert

Living In: Leduc, Alberta, Canada

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Reviewed: Mar. 5, 2009

Made this because of the simplicity of it all, and it was really good and cures the chocalate fix, if you have one.

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Lasol96

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Reviewed: Mar. 4, 2009

These brownies are the best!! Only change, used crisco butter shortening, instead of butter. I would highly recommend this recipe.

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KahneFan

Cooking Level: Intermediate

Living In: Aviano, Friuli-Venezia Giulia, Italy

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Reviewed: Mar. 2, 2009

Wow! Great recipe! Worked well to half recipe.

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Alisha

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

This recipe failed to deliver. Being an especially picky brownie connoisseur I was utterly disappointed. They weren't chocolaty enough, the texture/density was way off and the appearance was also off. I followed the directions thoroughly mixed every thing by hand and used the best ingredients. I ended up with slightly denser cake squares. They tasted ok but were definitely not a keeper. I gave it three stars since the cake squares tasted ok and because I'm much pickier than most people. If you are picky too move on this recipe is not for you.

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Nerd

Cooking Level: Expert

Living In: Provo, Utah, USA

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Reviewed: Feb. 28, 2009

The best brownies I ever made! Reminded me of the brownies you can get

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Lana Jo

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Reviewed: Feb. 28, 2009

Taste great!! Easy to make and quick!

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STECK

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: Feb. 27, 2009

Followed recipe. Results: Moist and delicious. Would not change a thing.

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Penny

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

Always my stand by brownie recipe - though I skip the microwave and bowl and do it all in a saucepan on the stove and pour it right into the dish. Fantastic every time. I usually get creative and add chocolate chips (any kind) when you throw in the walnuts. AWESOME!

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SNOOT9

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Reviewed: Feb. 25, 2009

Easy and delicious!

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Kayla

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

Living In: Clearwater, Florida, USA

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Reviewed: Feb. 25, 2009

This was my first time making brownies from scratch, so I got confused by the chocolate requirement. I read it as 1 ounce TOTAL, not four 1-ounce squares! I used 1oz. equivalent of cocoa powder/oil, and skipped the nuts. Fortunately, they still came out pretty good, as a moist and slightly chocolate-flavored brownie. They also baked in about 27 minutes, and I had no problems with sticking-I had buttered and floured the pan a lot. I'll definitely try it again with the proper amount of chocolate.

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MEDdMI

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Reviewed: Feb. 23, 2009

Okay, first & foremost: Make sure you read your ingredient list... I must've forgotten how when I was making this. UNSWEETENED CHOCOLATE, not Semi-Sweet. I did, as normal, cut the sugar by half cup. So, though these were texturally perfect, they were FAR TOO SWEET. DH & Kids, of course, loved them - but if given the opportunity, they'd eat sugar by the spoonful...

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 22, 2009

I LOve it! I used 3/4 c of cocoa powder and 1/4 c of oil turned so so so good! I'll definitely bake this again. Thanks for the recipe!

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garays

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

This recipe is awesome! I've made it about five or six times now, and they never last more than 3 days. I also use the cocoa/oil substitute. A few varations: Pour half of batter in pan, sprinkle chopped up Reese's peanut butter cups, then pour the rest of the batter over the cups, spreading so that the cups are covered. Bake as directed - delicious! I also tried it with chopped Snickers, and it came out alright, but not as good as the Reese's. Also, make sure you foil and grease the pan - I made the mistake the first time of foiling but not greasing - what a mess! This one is definitely a keeper!

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Raye of Sunshine

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

Excellent!!! This recipe is very close to my cousins brownies that I wasn't able to get a hold of the recipe. I used pecans and giradelli chocolate squares. They came out chewy and fudgy. Although I used 2 c. white sugar, you could probably get by with 1 1/2 c. sugar. I will be making again and plan to use less sugar next time.

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KIMMERS1104

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Feb. 15, 2009

these were good but next time i think i'll try a little coffee in the mix. update: 2/16/09 i used the unsweetened cocoa and oil because i didn't have any chocolate bars, also i used half white sugar and half brown sugar, i used about 3 tablespoons of strong coffee and about 2 teaspoons of vanilla and it came out much better. enjoy!

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cook-a-lot

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

I used 6oz semi-sweet chocolate chips and substituted 1cup of [swiss] mueseli instead of the nuts to make it more chewy. I used only 1 cup of sugar instead of the 2 cups that the recipe called for, and it turned out moist, chewy and not so sweet! Good for those who are weight conscious but still need dessert!

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Marilynn Snidvongs

Cooking Level: Intermediate

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One Bowl Brownies

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