Amazingly easy, blazingly quick, and unequivocally chocolatey. Note the original directions call for a 15x10 pan. I didn't have one, so I used a 13x9 and an 8x8. Brownie batter doesn't need to be more than 1/2 inch deep in the pan. I probably could have gotten away with two 13x9's. I used a devil's food cake mix because I didn't have a regular chocolate mix on hand, and I only baked the two pans of brownies for 18 minutes. They came out nice and fudgy, but next time I might shorten the baking time by another 2-3 minutes to keep them even more moist. This batter (uncooked) would also be great frozen and chopped into pieces, then stirred into a fresh batch of homemade ice cream.
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Amazingly easy, blazingly quick, and unequivocally chocolatey. Note the original directions...