These were fantastic! This was my first time making them and I made 1 slight addition to the mix.. I added a couple of drops of vanilla extract. I left off any toppings or additional flavorings, colorings, etc.. I used 2 cookie sheets lined with foil that I sprayed lightly with canola oil. Once the mix was ready, I spooned them into an icing bag and piped them out in half dollar sized dollops and surprisingly got 60 meringues. The author says leave oven door ajar until cool, I skipped that part entirely. 225 degrees that's not terribly hot.. so I removed them and set them aside to cool and they were still perfect. I can definitely see putting this in my favorites slot in the recipe book! They're absolutely divine! I've already had to give the recipe to 3 other people..lol

Reviewed On: Dec. 26, 2010

I am so pleased that I chose this brownie recipe! These are really good, rich chocolately brownies that aren't too heavy, or too cakey. I doubled the recipe for a 9x13 pan and 30 minutes in a 350 degree over worked perfectly. I did make a simple chocolate icing recipe I have and put on them and that just sent these brownies into orbit! If your hesitant about making these, don't be! Just follow the steps and you'll have one very delicious brownie as your end result! FYI I didn't have any nuts to put in them so made them plain and they were just as good without them.

Reviewed On: Jun. 17, 2009

I made these with orange cake mix / extract and WOW! So good! I can't wait to make them with the lemon. I was searching for a fast & easy dessert for a last minute get together, that's how the orange mix came into play. These are going to fly off the plate, that is if I can keep my husband out of them long enough to get them there! I did reduce the oven temp to 350 and that seemed to work perfectly. If I'd cooked them at the suggest temp the bottoms would have been overdone. These came out perfect and are simply delicious! They'd be even better if they had a drizzle over them.. I'll save that for my next venture.

Reviewed On: Jun. 12, 2009