I read all the reviews before I started these and made changes based on what I knew we would/would not like. And these were...ok. The biggest issue, as others have indicated, is the texture. For most people, the name of a recipe conjures up a picture of what it will be. If you like your brownies to have a cake-like texture, this is probably a great choice for you. If you like them more dense and chewy, you'll end up disappointed. Regarding flavor, as written this wouldn't work for us. I reduced the sugars, added cinnamon, nutmeg and pecans, and subbed oj for the milk in the glaze, all of which were good choices for us. I was hoping for a chewy and dense brownie-like consistency so followed one reviewer's suggestion to leave out the baking powder. I also used a 10x15 bar pan (baked 20 minutes only) to get a thinner result. I'm glad I made those changes. And, after all is said and done, they were ok. I took them to work, people said 'thanks' but the usual compliments were not forthcoming. This is one I won't go back to.
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I read all the reviews before I started these and made changes based on what I knew we...