Reviewed: Oct. 27, 2009

These brownies were a disappointment. I followed the recipe exactly and they turned out too cakey and slightly dry, and not at all chocolatey.

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claudiamagdalena

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

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Reviewed: Oct. 26, 2009

Wonderful Brownie recipe! Incredibly simple, great that it uses cocoa powder instead of bar chocolate. Wary of messing with a new recipe too much, but also not wanting chocolate 'cake' brownies, I took the flower down to 1 1/4 cups. That's the only thing I did different. Cooked 25 minutes in a glass 9X13 pan. Perfect taste - not too strong.

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Amy

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Reviewed: Oct. 25, 2009

I wanted this to be yummy...but it just wasn't tasty enough. It was a bland cake like taste! I think either more sugar or more cocoa...maybe both!

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neligh1

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Reviewed: Oct. 23, 2009

This has been my go-to brownie recipe for quite some time now. However, I never rated it since the title of the brownie says it all: Quick and Easy, and redundant isn't helpful. However, never had I truly appreciated that title more than when I was asked to bake a very large quantity of brownies for a school event--and one evening to do it.Based on previous reviews, I make the following changes: 1 1/2 Tsp. vanilla; 1 Cup Flour; 3 eggs. Great recipe!

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deirjmiggs

Cooking Level: Intermediate

Home Town: Bushkill, Pennsylvania, USA

Living In: Middletown, New Jersey, USA

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Reviewed: Oct. 18, 2009

I decreased the flour to 1 cup and am so glad I did! I think they would have been too dry with the full amount. but watch out!! these cooked for a full 50 minutes in my oven-after 30 minutes the inside of the pyrex still looked like jello pudding :( so much for quick!

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erinjanice

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Reviewed: Oct. 17, 2009

These were cake-like in texture. Also, they didn't have that crackle top that good brownies have. But the flavor was good.

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Billie

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

I have never written a review before (although there are many awesome recipes on this site), but I couldn't resist this one. These brownies were probably the best I have ever had! I have been in seach of the perfect brownie receipe and I think I have found it! A couple very minor changes I made. I sifted the cocoa power before putting it in the mixer so there where no lumps; I used 1 c. of flour like some reviewers said and I only used 3 eggs. They came out perfectly. Mine took the full 30 min. to bake in a 13x9 pan. Thanks for the recipe!

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4nicholas

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Reviewed: Oct. 15, 2009

AWESOME! I had to cook these a bit longer than 30 min since I used a 9x13 GLASS dish but they came out great. Crunchy on top and CHEWY GOOEY on the inside...YUM!!!! I have never made brownies from scratch before ever (always used a betty crocker mix) but I can whip this up in a jiffy with ingredients on hand. I did omit the walnuts cuz I didn't have any but I will have to make them with them the next time! Thanks so much for posting!

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Verna

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 14, 2009

These brownies are amazing. I used only 1 cup flour as some reviews suggested. They were chewy on the inside with a slightly crunchy top. You could probably use a 9x9 pan for thicker brownies. I may try that next time because I WILL make this again!

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Ilovecookies78

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Reviewed: Oct. 14, 2009

My husband liked them, but I used two 9x9 pans. Hubby does not like, cakie brownies and I see they would have in the regular pan. Less flour next time and I think my quest for the prefect brownie recipe is over!!

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Diana

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Reviewed: Oct. 10, 2009

I followed someone else's suggestion to only put one cup of flour, but they still came out more like a cake than a brownie. I also put half a cup of oil and half a cup of applesauce instead of the butter. I also dumped in about three times as much cocoa powder as the recipe calls for, tasting it along the way to make sure it was chocolatey enough - I think otherwise it would have been too sweet. The taste is very good (with the added cocoa powder) - I think next time I would put fewer eggs to make it less cakelike, and then it would probably be really good.

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Kelly

Cooking Level: Intermediate

Home Town: Utica, New York, USA

Living In: New York, New York, USA

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Reviewed: Oct. 10, 2009

I baked these and they came out pretty good. I didnt put the walnuts in but the only flaw with it is, its not brownie enough. Next time definatly putting less flour so it doesnt taste as cakelike :)

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Giselle

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Reviewed: Oct. 7, 2009

Quick and easy. I added leftover condensed milk to make it a little fudgier.

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Nancy H.

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Oct. 4, 2009

These were okay, but as mentioned in other reviews - they are more like a rich, dense cake. I loaded mine with chocolate chips, which always helps. This isn't my favorite recipe for regular brownies, **however** - it makes an amazing brownie crust for cheesecakes. (baked on a large cookie sheet and cut to springform size)

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Erin M

Living In: Houston, Texas, USA

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Reviewed: Oct. 4, 2009

My idead of the perfect brownie. I know most people prefer the really gooey, sticky variety, so if that's you may not like this one as much as I do. To me, the gooey factor of many browies just comes off as raw. This is a cakier brownie, but still with a denser, more chewy texture than chocolate cake. Made as written (w/o nuts because I didn't have any) and they turned out beautifully. Very chocolatey.

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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Oct. 3, 2009

I gave this recipe 4 stars because it is good. But, i did take other responders advise and only use 1c of flour. Also, I cooked them for about 30 min. which was good because if cooked any longer at all they would have been dry. They are definetly quick an deasy when you need a chocolate fix, and I think you could slightly taste the egg in them. Maybe if we only used 3 eggs instead of 4. But, would they turn out still would be the question. Basically they are quick easy and good. thanks for the recipe.

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Karrie bartholomew

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Reviewed: Oct. 3, 2009

Absolutely wonderful. I cut the flour to 1 cup, using 3/4c Wheat flour & the remaining all purpose. I increased the cocoa by about 1 Tbls, and added 1/2c chocolate chips. These make 24 perfect brownie cupcakes and if you like or don't like nuts, you can add to half of the cupcakes. I only had to bake as cupcakes for about 21 minutes.

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Beckyboo

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Reviewed: Sep. 30, 2009

very quick to make and turned out perfect! very gooey and moist! i use dutch process cocoa for best flavor

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jonijolene

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Reviewed: Sep. 27, 2009

They are good, I used only one cup of flour as others suggested to keep them less cake-like. But they still turned out too cakie. Not really a brownie texture. I will make these again, but maybe with one less egg next time.

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TAMPIENTKA

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Reviewed: Sep. 26, 2009

Yumm-o! You don't even need baking skills to get this one right! I used smart balance whipped spread instead of butter (it makes me feel just a wee bit better about the fat) and used 1 1/4 c. of flour. I love them! PMS therapy to the rescue!

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