Reviewed: Nov. 10, 2011

Not my favorite recipe. They were very dry and cakey even following suggestions to prevent that like less eggs and less flour. Probabley not make again.

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3 users found this review helpful

Reviewer:

rjd1247

Cooking Level: Expert

Living In: Woodville, Texas, USA

Reviewed: Nov. 9, 2011

awesome & easy, definitely a keeper

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1 user found this review helpful

Reviewer:

Cath

Reviewed: Nov. 8, 2011

quick, easy, tasty

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3 users found this review helpful

Reviewer:

Chalene

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Hurricane, Utah, USA

Reviewed: Nov. 7, 2011

I have been looking for the "perfect" brownie, and this is it. I added 1 tsp. instant coffee granules to the butter/chocolate mixture and stirred until dissolved. Coffee always brings out the richness of the chocolate. Great recipe! Thanks.

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5 users found this review helpful

Reviewer:

Jo Carol

Reviewed: Oct. 29, 2011

The best! Nice and fudgey. I found that they hold together better if you take them out earlier. Usually 20 minutes or sooner has worked for me.

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1 user found this review helpful

Reviewer:

Tara

Home Town: Baltimore, Maryland, USA

Reviewed: Oct. 25, 2011

This is a recipe from the inside of the Baker's Unsweetened Baking Chocolate box. I had a lot on hand, so I decided to give this recipe a whirl. They were fudgy and yummy. The best part was how easy they were to make. I don't like nuts in my brownies, so I felt that they were missing a little something - especially since they're not as super-sweet as a boxed mix. Next time I'll try adding peanut butter chips or marshmallows, or spreading some kind of frosting on top.

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3 users found this review helpful

Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Lake Villa, Illinois, USA

Living In: Grayslake, Illinois, USA

Reviewed: Oct. 25, 2011

I can't believe I haven't rated this recipe til now. I've been making these brownies and passing on this recipe for more than two years! I only use half the sugar and they are plenty sweet. These are so easy and so delicious and so easy to modify, if you feel like it. I've made them cake like and gooey and swirled with raspberry preserves and with chocolate chunks, and even with half the butter as applesauce.

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7 users found this review helpful

Reviewer:

rnewbs

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Oct. 22, 2011

Brownies are not something I make often, so I'm going to chalk this one up to lack of experience and try again later. They are easy enough and seem to bake up well, but mine were extremely gooey in the middle. They certainly looked done and were crispy on top, not jiggling, etc, but kind of oozy when cut. I've had this issue with cinnamon rolls, of all things, and when I switched from using a 9x13 pan to two 8x8 pans, the problem was solved, so I will try that next time. It didn't stop bf from gobbling them up, so that tells me to experiment with the baking time and pans, not the recipe itself. I frosted with leftover Fluffy Peanut Butter frosting and it was great together. thanks for the recipe!

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1 user found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Sep. 30, 2011

When they first come out of the oven, they are too gooey to cut or eat. Wait a few hours before cutting them. Otherwise - these are perfect. Mine didn't stick to pan at all.

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2 users found this review helpful

Reviewer:

Peppermint Patty

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Sep. 3, 2011

this is an excellent brownie recipe, which i make ALL the time, with a few modifications: I more than double the amount of chocolate to 250gms of 62% dark chocolate (in NZ the bars are this size and it is just too much effort to measure out 200gms), decrease sugar to 1 cup white and 3/4 cup brown, decrease eggs to 2 and substitute a generous tablespoon of sour cream (i'd read that you could sub 1 tbsp yoghurt for 1 egg), increase vanilla to 2 tsp, add 1/2 tsp baking powder and 1/4 tsp salt, and leave out the nuts. i know this is a lot of changes, but we love the result. i just tried the sour cream substitution today (ran out of eggs) and it really added a nice subtle creamy note to the taste. ALSO, i line the pan with baking/parchment paper and the brownies never stick, plus it's so easy to clean up.

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4 users found this review helpful