Reviewed: Nov. 12, 2009

Yummy! This was sooo rich and delicious

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Eclipse

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Nov. 12, 2009

i givet his 5 stars because it´s the first cake that i make that my in laws actually liked! this was a very good recipe but it needed modifying. I only put 250g of sugar instead of 600g and did it with melted cooking chocolate instead of cocoa. Also, i only used 3 eggs and added baking powder to make it light and fluffy. oh and wholemeal flour.

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girlmeetsstrength

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Reviewed: Aug. 26, 2009

The calorie count with 5 eggs and NO walnuts is 252 per brownie if you cut them in 24. I used 5 eggs, no walnuts, and I also mixed the cocoa into the butter/sugar mixture. I figured this would get rid of any "powdery" taste. Mine seemed to be less cooked inside when the outside was ready, but I'm cooking at altitude and may need to adjust. Next, I'm adding chocolate chips!

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Jill

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Reviewed: Aug. 15, 2009

Exceptional! Based on other reviews I made a few changes: 2 cups sugar and 1 cup Splenda; 5 eggs instead of 7; almond extract instead of vanilla; 3/4 cup cocoa poweder and 1/3 cup heaping chocolate chips; 3/4 lbs walnuts; 9x 13 pan sprayed with Crisco butter; 35 minutes in the oven. Light; yet still dense and fudgy. Speldna doesn't melt well so expect it to be weird. I added the butter/sugar to the dry ingredients and then added the already beaten eggs after; adding the chocolate chips and the walnuts at the end.

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LadyHotchKiss

Cooking Level: Expert

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Reviewed: Jul. 23, 2009

A texture that is dense enough to eat without silverware, and very moist. Awesome with ice cream or just plain.

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SPOTKLEMMER

Cooking Level: Intermediate

Home Town: Bad Axe, Michigan, USA

Living In: Stratton, Nebraska, USA

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Reviewed: Apr. 6, 2009

Great taste! Crispy top, but chewy bottom. My only concern is the nutrition. These brownies were very good, with the best chocolate taste and texture I've ever had in brownies. However, I can't digest fat well so I will probably not make these again for myself because of the nutrition, but great for others. Everyone loved them! Five stars for taste/texture/instructions, but 1 for nutrition.

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Annabel

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Reviewed: Jan. 10, 2009

I tried this recipe and only gave it a 2 star because it was too intence in it's chocolate flavor. I am a big lover of chocolate and so is my sister, and we could hardly eat the one piece. It just becomes too overwhelming and sickly after just a few bites, I will not be making this again.

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sarahlovestocook

Cooking Level: Intermediate

Home Town: Milford Haven, Pembrokeshire, Wales, U.K.

Living In: Conroe, Texas, USA

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Reviewed: Sep. 12, 2008

I tried this recipe and had mixed opinions. I gave one to my friend and she said it was too chocolatey. I gave one to my brother and he said "It's very soft, like a brownie should be." "Are you implying all my other brownies aren't brownie like?" "Yep." Therefore, this recipe = The Ultimate Brownie.

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chewy2001

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Reviewed: May 7, 2008

This comes out really good. After losing my favourite recipe, and looking everywhere, this comes nearest. I did add some nutella, and sprinkled chocolate chips on top. I don't get why everyone was confused in the instructions. All I did was pop the butter in the micro for 30 seconds, and then started mixing the dry ingredients. By that time, the butter had cooled down, and it was all so simple. Only problem was that it got a little burned around the edges, 35 mins should suffice.

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destructor

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Reviewed: Mar. 13, 2008

These brownies are lethal. I've only ever heard one complaint about 'em: they're too rich! If you don't consider that to be a bad thing, then these are the brownies for you.

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Morgan

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Reviewed: Jan. 1, 2008

When these first came out of the oven, they were cakey, and I thought "Oh no." Eventually they cooled and were perfectly fudgy. I took what everyone said into consideration, and here are the changes I made: used 5 eggs for less cake-like texture, didn't have any chopped nuts so I used 1.5 cups of chocolate chips, and baked in 9x13 pan for 45 minutes at 300F. Brownies came out about 1.5 inches thick despite using a larger pan. The 4 pieces that were in the center were too gooey but still held their shape. The other pieces were perfect. Next time I'll definitely add nuts because the chocolate chips made it too sweet.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

I had high hopes for this recipe. It was a gooey mess in the middle while the outside was cooked well. I was pretty disappointed since the recipe used quite a lot of ingredients - which were a complete waste. I ended up throwing most of the pan away. I wonder if it should have been cooked in a 13x9 pan instead of a 9x9?

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VIVREYNOLDS

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bethel Park, Pennsylvania, USA

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Reviewed: Dec. 6, 2007

This recipe is a good, just like many others I have found and very simple to make. So I am reading about problems with the butter being to hot. Ok after my 20 years of baking, here is my advice, let the butter stand at room temperature until very soft, then you can use that in the mix, you do not have to have the butter melted all the way, but you do have to have the butter very soft, or just stick the butter in the microwave for 30 seconds or so, just until very soft, then mix the butter with the rest of the ingredients, also, you do not want to over mix the batter, thats a NO,NO. Follow the rest of the recipe and brownies will come out just fine, I promise you.

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TheValleyChef

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Reviewed: Nov. 13, 2007

Easy to make and open to healthy substitutions. Used whole-wheat flour and substituted 2/3 of the required butter with apple sauce. Topped with icing sugar for presentation. Freezes well.

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S. Chan

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2007

Added eggs last and used 6 large instead of 7 (?medium).

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mazaryk

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Reviewed: Jul. 25, 2007

This recipe was very easy to follow and made a very good brownie. I turned it into cream cheese brownies by adding 8oz cream cheese, 1/4 cup sugar, 1 egg, 1/4tst vanilla and 1/4 cup milk, blend until smooth, spoon into three even lines over the brownie mix, swirl the cream cheese into the batter and bake as directed.

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CAPECHEF

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Feb. 19, 2007

Don't get me wrong..the flavour of these is to die for but.... I had problems with the centre being too underdone and the outside being done! I like gooey but this was uncooked gooey!

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Dec. 25, 2006

This recipe is similar to one I've had for a couple of years. My comments are as follows: the butter should be melted and cocoa added to that. This cooks the cocoa (like when you boil cocoa to drink).Take off the heat and then put in the sugar. Sugar should not be mixed while the fire is on because it will caramelize and spoil the whole mix. The sugar will still be in granules but that doesn't matter because that gives the brownies top its crust.I think 7 eggs refers to medium sized eggs, while most of us are used to using large eggs for baking.It's okay to add the eggs after this because the sugar has cooled the mix and the eggs won't get accidentally cooked.Should you find the batter slightly lumpy after adding the flour,simply press it against the side of the saucepan with a large wooden spoon to dissolve the lumps.If your oven tends to be a bit hot, reduce the temperature and cook a bit longer. This also reduces the cakey texture.For those who do not like the thickness, simply use a bigger pan. All obstacles overcome, this recipe is really a winner.Enjoy. :-)

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Belderane

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Reviewed: Dec. 21, 2006

Wow, these are ultra-chocolaty.

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Catherine

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Sun Valley, Nevada, USA

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Reviewed: Dec. 16, 2006

Now I know why these are called 'The ultimate brownie'. They are the best chewy-fudge brownies recipe I have tried out..considering that I have tried about 15 different recipes. The whole recipe is pretty easy to put together, except that I found that all the sugar didn't dissolve in the melted butter..Any idea why??

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Renuka

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