Reviewed: Apr. 22, 2012

Very good recipe but I add 1/4 up oil and 1/4 cup more chocolate. Makes them much more moist and chocolatey

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Reviewed: Mar. 7, 2012

I just made these for the kids ... YUM! May not be any left for them! ;) I prefer frosting on my brownies but we tried these before I got them frosted ... they don't even need it. DELICIOUS! Rich in chocolate flavour, soft and moist in the middle. I baked them in a stoneware pan that was a little larger then the recommended size so next time I'm going to double up the recipe.

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RStewart

Reviewed: Mar. 1, 2012

Best brownies I've ever had! Rich, fudgy, but still light with a great chocolate flavor throughout! I followed the recipe exactly, except I don't like my brownies with frosting usually- so, I added a handful of semi-sweet chocolate chips on top before baking ('cause I'm a chocoholic!). Will definitely save this recipe.

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McKayla

Reviewed: Feb. 14, 2012

These are nearly identical to “Best Brownies” from this site. In fact, with the addition of another ½ tsp. of vanilla, these ARE identical to “Best Brownies.” It’s no wonder I liked them then, but they could use a little more cocoa powder, another tablespoon maybe. After I had already cut the brownies I realized I had intended to frost them! So, rather than making the frosting as directed, I just whipped up a quick buttercream by not melting the butter and eliminating the coffee. I was then able to pipe the frosting onto the cupcakes individually. A very respectable brownie.

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naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Dec. 31, 2011

Followed the suggestions of other reviews, used 3 eggs and no baking powder. Also used 1/2 tsp vanilla in the frosting instead of coffee. These were fantastic! An easy way to make brownies from scratch without having to melt chocolate. My oven cooked them in 25 minutes and next time I might check at around 20 minutes.

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SUPRWMAN99

Reviewed: Nov. 5, 2011

I thought that these were very rich, fudgy brownies. You'll definitely need a glass of milk for this one. These brownies are so much better than the boxed ones. The only thing I changed was omitting the instant coffee granules with vanilla extract. It is my go-to brownie recipe from now on.

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yum110

Reviewed: Oct. 2, 2011

I love trying different brownie recipes! this is your basic brownie recipe very easy to make basic ingriedents.Ill use this recipe again

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anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Oct. 2, 2011

In my opinion these brownies are delicious but if you use the frosting be careful about coffee amount. it has a very strong flavor. some people like this but i think it can be better. thanks anyway

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flagpop

Cooking Level: Expert

Home Town: Shaker Heights, Ohio, USA

Reviewed: Sep. 16, 2011

Awesome brownies. Easy to make and turned out wonderful.

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cthompson

Cooking Level: Intermediate

Reviewed: Sep. 12, 2011

These were just "ok" to me. I followed the recipe exactly except only cooked for 23 minutes because they were so thin, I was worried they would be dry. Well they were still dry and cake-like to me. I prefer a moister, denser, fudgier brownie. Guess I'll keep searching for that perfect brownie recipe....thanks anyway.

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