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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willowandlaylasmom

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

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Reviewed: Sep. 25, 2009

This recipe is one I always use when I don't have much time but want to throw together something tasty for dessert. I love that this only uses one bowl and how simple they are to make! I like serving mine warm with some vanilla ice cream. Everyone in my family just gobbles these up! Thanks!

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Jennifer

Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

Living In: Telford, Shropshire, England, U.K.

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Reviewed: Sep. 22, 2009

Can you say Mini Brownie Cupcake Bites! Per other reviews, I used only 1 cup of flour. I did add a bit more cocoa, and used 1 cup of veg oil (didn't have butter!). For the mini's I had my oven at 350 degrees and baked them for 15min. Got a chewy-gooey lil' brownie bite! Perfection! Oh! Just make sure you keep an eye on them if you're going to try this, my oven is an old thing so baking time will vary.

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Sweet-D

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Reviewed: Sep. 20, 2009

AMAZING!!!! These are super moist and very addicting!

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degenerate182tx

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Reviewed: Sep. 12, 2009

These were definitely quick and easy, they were a hit at work. Other reviewers were right, it is a bit too cake-like, that is probably because of the baking powder. Other than that they were tasty. I subbed about a half cup of whole wheat flour and half cup of Splenda, then I put York bites on top.

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GLEAM

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 12, 2009

These brownies turned out really good. I used 1 cup of flour as others suggested. My daughter loved these for her birthday.

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TAUNYSHA

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Reviewed: Sep. 11, 2009

Delicious, and so easy. I added a half-cup of bittersweet chocolate mini-morsels, which made the brownies even richer.

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Roseann C.

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Reviewed: Sep. 11, 2009

I made it with only one cup of flour like others had suggested. For a brownie without the semi sweet chocolate squares it was great!! Thanks!

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Karin

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Reviewed: Sep. 11, 2009

The brownies tasted okay, but i couldn't get the shape right, eventhough I've greased the pan with alot of oil. & it tasted more like chocolate cake instead of brownies. But they were okay. Thanks ;)

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Krystle

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Reviewed: Sep. 9, 2009

I think this recipe has too many leavening agents and make it come more like a cakey brownie. If you like cakey brownies this is the one to keep.

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Cooking princess

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

I added chocolate chips and a bit more cocoa, and they were gone in minutes... I made a second batch the very next day.

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AMYNDONC

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Reviewed: Sep. 7, 2009

A definite hit; definitely use one cup of flour, and be sure to mix the ingredients in the 'standard' order - sugar and butter first, then eggs and vanilla, and then add all the dry ingredients, with nuts or chocolate chips last (I used chocolate chunks from chocolate squares); so simple to make and so tasty!

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