Reviewed: Dec. 16, 2008

Oh my word!! These are soooooo good!!! I made them last year and will make them again this year. Just be sure to use a nice Port and not a cheap brand, as the cheap ones tend to have a sour bitterness to them. These are good shippers too, which is important to me as my family lives 3000 miles away. I suggest, however, that you wrap each square in plastic wrap or waxed paper before shipping, as they are so moist they may crumble in transit.

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Reviewer:

pattyjw59

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Reviewed: Feb. 2, 2007

I substituted a mix of cranberry and lemon juice for the port. The batter baked for 25 minutes before setting (pulling away from the edges of the pan and a toothpick comes out clean). The end product was much softer and cake-like than expected; I was expecting something less crumbly and closer to a brownie consistency. The squares were delicious, but tasted like nothing more than brown sugar, butter, and walnuts. I won't be saving this recipe =C

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Janell the Great

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2006

I substituted pecans for walnuts due to a family distaste for walnuts. My husband said this was his favorite dessert thing I have ever made! I definitely recommend the red food coloring. Otherwise, the glaze is somewhat unappetizing in color.

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