Reviewed: Jul. 9, 2009

Very delicious!!

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dime2400

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Reviewed: Jul. 9, 2009

my fav brownie recipe! quick and easy, but like others, i use 1 cup of flour instead of 1 1/2

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RosaChica

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Reviewed: Jul. 6, 2009

Easy to Make and can be altered to tastes, used 1 cup of flour, added sliced almonds instead of walnuts, making this again adding sliced almonds and mint chocolate chips.

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ShyNinja

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Reviewed: Jul. 1, 2009

LOVED this recipe! Easy, quick and delicious! The perfect texture..not too cakey and very moist. I changed the flour amount to 1 cup as per the suggestion of other reviewers. I will DEFINITELY be making these brownies again and again. Thanks!

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Mandy

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Reviewed: Jun. 26, 2009

I left out the nuts, but otherwise followed the recipe exactly. This was indeed quick and easy, and the brownies turned out great.

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demaem4

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Reviewed: Jun. 23, 2009

I think I found my recipe for brownies! These were great! Very moist and fudgy! I followed the advice of others and decreased the amount of flour.

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Michelle2828

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

I added chocolate chips instead of walnuts was just ok.

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Cookiecook

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Reviewed: Jun. 22, 2009

These brownies were really easy and really yummy!! I used 1 1/4 cups of flour and added 1/2 cup of mini chocolate chips to the batter and 1/4 cup of mini chocolate chips on top. They came out very rich and chocolaty ...they were a big hit!

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tara27

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Reviewed: Jun. 12, 2009

These brownies were very good. Next time I will use less flour like other reviewers suggested, becuase they seemed to cake like. But overall they were very tasty.

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bo

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

Very,very good brownie with a cake like texture. I used 1 1/2 cups Splenda Baking Sweetner instead of sugar and 1 cup Egg Beaters instead of Eggs. Also used whole Pecans for the nuts.

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Andrea

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Reviewed: Jun. 8, 2009

These were easy and very good. Not quite as chocolatey as we like, but still very good. Also, if you like your brownies less cakey, and more chewy, it's not the flour that does it, it's the eggs. More eggs=more cake-like brownies; less eggs=chewier brownies.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

I followed this recipe exactly and added about 1/2 cup mini chocolate chips to it. The chocolate melted right into the brownie. Soooo good. This is going to be my go to. It's just too easy!!

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bakerssidekick

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Reviewed: Jun. 5, 2009

These are very good but stick with the recipe! someone suggested cutting the flour by a half cup and they came out way too mushy buttery.

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srollas

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Reviewed: Jun. 3, 2009

I like these just the way they are. I've made them as written a few times now and they've been appreciated. This last time I made them I used 1 Cup of white Sugar and 1 Cup of Brown Sugar and it was good too! I grew up using box mixes for brownies and I enjoy this "from scratch" recipe because it is as easy as the box recipes and just as tasty! Thank you for this one!

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Cara

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Yacolt, Washington, USA

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Reviewed: Jun. 1, 2009

I reduced the flour to 1 cup, but they were still too cake-y for my tastes. The flavor was good, just not the texture I was looking for.

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momof2

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

Eggs make brownies cake-y and since we like chewy brownies, we used 2 eggs instead of 4, and 1 cup of flour instead of 1 & 1/2. We added 2 tsp of freeze-dried coffee to increase the complexity of the flavor, and created a mocha sensation: they were sensational! Chewy, rich, and moist. I'd definitely make these again -- esp. given how simple they are! Much better than boxed! Our brownies turned out chewy, moist, and chocolate-y! P.S. We used a 7 x 11" pan, which worked really well.

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litgirl24

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 30, 2009

Followed the recipe as directed but left out the nuts because I don't like them in brownies. Came out great! Baked them in a 9x9 round pan so it took closer to an hour to bake so not so quick but definitely easy. Personally, I don't subscribe to the dump all ingredients into the bowl and mix method. I mix dry and wet separately then add the wet to the dry to combine. You're just much better able to ensure that the ingredients mix evenly.

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NikkiC

Cooking Level: Expert

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Reviewed: May 28, 2009

reduced the flour as directed by other users and these are by far THE BEST brownies I have ever tasted. My kids have been begging me to make this again!

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XYNESHIA

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Reviewed: May 28, 2009

Not the best brownie I've ever had by a long shot. I decreased the flour to one cup like everyone seemed to suggest, perhaps next time I wouldn't but I don't think there will be a next time for this recipe since there are much better recipes out there.

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canadiancook09

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Reviewed: May 27, 2009

This is definitely a five star brownie with a few adjustments. Like many of the other reviews I would suggest decreasing the flour to 1 cup if you want a chewy brownie. Also watch the bake time, I only baked mine for about 20 to 22 minutes. And don't over beat the mixture. I would beat by hand, adding the eggs one at a time, and would not use a hand/stand mixer. Made these last night and they came out chewy and fudge-like just how we like them.

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