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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bkharder73

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Boise, Idaho, USA

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Reviewed: May 26, 2009

These brownies tasted delicious. I personally used 1 cup of flour instead of the full amount, and they still were a bit cake-y. I was kind of surprised that it took 4 eggs and a whole cup of butter as I've only made boxed brownies in the past, but I think it was well worth it. This has gone into my recipe box.

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ABaker

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

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Reviewed: May 23, 2009

Followed the advice of others regarding flour and only used 1 cup. These are fudgy and delicious- thank you for the recipe.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: May 22, 2009

A keeper! I cut the sugar to 1 1/2 C, cut the flour to 1 C, and added about 1/2 C of chocolate chips. The simplest brownie recipe I've ever made and a nice compromise of cakey/chewy.

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Jeanne-Marie

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Reviewed: May 21, 2009

I just made these brownies and they turned out beautifully. They taste great. I used 1 c flour and I liked that they were more chewy than cakey. Next time I'm going to add some milk chocolate chips.

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Christin Ashley

Cooking Level: Beginning

Home Town: Acton, California, USA

Living In: Calgary, Alberta, Canada

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Reviewed: May 21, 2009

While I appreciate the simplicity of this recipe, the taste leaves something to be desired. The consistency is really cake-y as well. I added chocolate chips, but they all fell down to the bottom, thankfully they didn't burn, since I had to increase the cooking time. This is my first attempt at making brownies from scratch, and as of right now, boxed brownies mixes are winning. I may fiddle around with a few other recipes, but I doubt I'll return to this one. My brother and I had a good time making them though, thanks.

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Bball4Him

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: May 21, 2009

Gooey and good! Will make again!

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EMMAJEAN43

Cooking Level: Intermediate

Home Town: Hermon, Maine, USA

Living In: Beaver Falls, Pennsylvania, USA

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Reviewed: May 21, 2009

So easy and good.

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ggolen

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Reviewed: May 21, 2009

These have to be the best brownies I have ever made! I have never used a box recipe and I'm glad cus now I'm sure I will never need to

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13yearoldbaker

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Reviewed: May 20, 2009

Amazing recipe. I'll NEVER by a box mix again. I reduced the amount of flour to 1 c., as suggested. I also add a handful of chocolate chips to the batter before pouring it in the pan. Yum! I also mix all the dry stuff first (rather than in the order directed) then add the wet stuff. Mix with a whisk and toss it in the oven. These are the best brownies EVER!

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Teri H.

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Reviewed: May 18, 2009

Amazing!!! I went ahead and decreased the flour to 1 cup like a lot of people have and instead of walnuts I added peanut butter chips and semi-sweet morsels. These came out so good! They taste absolutely delicious and they're so moist and soft and... well, perfect! I'm definitely going to use this as the base for my brownies from now on. Thanks!

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jade102685

Cooking Level: Expert

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Reviewed: May 18, 2009

Pretty good brownies. We also reduced the flour as we like more gooey and less cake. The only issue I have is the amount of butter required.

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PENNYFARMER

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Reviewed: May 18, 2009

These were yummy! I followed the recipe. I used a stone 9 x 13 and baked for 30 minutes. We are really enjoying them.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: May 18, 2009

This is a great brownie recipie. We love making these instead of using a box mix. As already stated by others, reduce the flour to 1 cup to have a better texture.

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billy9494

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Quick and Easy Brownies

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