Ok, picky picky, these are great brownies, but not the BEST brownies I have ever eaten. Things I liked about them were the ease and the use of cocoa powder. I don't always have semi-sweet chocolate on hand, but nearly always have cocoa. It gets good marks for that. Also, I was a bit hesitant about the honey in the frosting as I chortled it seemed like some sort of nostalgia chocolate candy recipe from the 50s. In the end, the honey really gave the brownies something extra and the taste was very pleasant. Lovely brownies, although I probably still would rate Linda's Awesome Brownies higher on the brownie scale. I agree with others that they are really not like brownies in their consistency, but definitely satisfy the sweet tooth and chocolate cravings! Added walnuts. Doubled recipe. Put frosting on right out of the oven which clumped, then smoothed out very well. Will make again.

Reviewed On: Apr. 23, 2012

I'm giving this 5 stars even though the way I made it and with the ingredients I made it with, it didn't quite make it. I am in Europe, so do not have the luxury of Dole crushed pineapple (oh how I miss it) and have to deal with tasteless end-of-winter carrots. The carrot cake was rich tasting, but I missed the sweetness of good quality crushed pineapple and sweet carrots. Tried crushing pineapple chunks and then just ended up tearing up pieces by hand. Added more sugar to make up for the lackluster taste of the cheap pineapple. Also added a bit of nutmeg. Used finely chopped hazelnuts and no raisins. Made as cupcakes and they came out great. Need to make again tomorrow and will keep all these things in mind.

Reviewed On: Apr. 7, 2012

My first real cake from scratch and what a great success! Used microwave heated morning's leftover coffee in the evening when I made it. Was worried that it might take on the "old coffee" taste, but no worries at all. The taste of the coffee evaporated, even though it is strong in the raw dough. Wonderful cake. Made up my own frosting with cream cheese, cocoa powder, vanilla extract, butter and powdered sugar to taste. Probably a similar recipe somewhere here, but wanted to figure out my own because of the luscious goodness of this cake. Made one layer of frosting very dark and chocolately and the other light chocolate, then swirled the knife around on the top. Looked like a cake from the bakery and taste oh-so-much better. Served it to Europeans last night, most of whom had never had an American cake. Everyone went wild for it. This is definitely a keeper.

Reviewed On: Mar. 25, 2012