Reviewed: Jul. 16, 2009

I got this recipe from Chef2Chef exactly as written, tried it and got nothing but a gooey mess. Maybe the idea behind the recipe is a sort of upside down blondie. I wonder if baking powder/soda would help?

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Suzette's Sweets

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Nov. 19, 2008

This recipe is fabulous! I don't know why the other people have been having trouble, but every time I make this people rave over it and want the recipe. Perhaps they are cooking the topping too much - I just melt the butter in the baking pan and stir in the brown sugar and milk. These are very sweet-- but hey, it pralines! Yum!

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ChrisJ

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Reviewed: Feb. 20, 2007

What a disaster! I turned the brownies out after 50 min, gooo everywhere after returning into pan which mixed everything up it took 15 more min. to cook, but never completely & only to eat off tray with a spoon. Too bad sounded good

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joy

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Reviewed: Jan. 10, 2007

What a nightmare. I thought this sounded like a good recipe and decided to try it despite the previous reviews. I should have stayed away. For one thing, shouldn't there be cocoa in this to be a brownie?? The bottom layer would not come up from the pan, despite a nice coating of Pam. The top layer would not spread over the bottom layer. It was a disaster from start to finish.

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Boos_Mommy

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Reviewed: Dec. 8, 2006

i totally agree.. this was an AWEFUL recipe to make.. the brown sugar mixture burned on the bottom of the pan and the toping does not spread.. its just this big goopy mess in the center.. i wont make it again

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winykittygirl

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Reviewed: Dec. 5, 2006

Blech! Better luck to others! The concept worked for me, but in reality the burnt sugar sticking to th sides of the pan really blew it for me. followed by trying to turn it out onto a tray--- not pretty! The batter didn't spread well over the praline mix, but I'll take the blame for that; I used medium eggs instead of large.

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