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My review
Mary's Brownies
Mary Kraker
"The favorite brownie recipe that my family and friends request from me."
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Ingredients
50 m servings 305Original recipe yields 32 servings (2 - 9 inch square pans)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 or 9 inch square baking pans.
- Melt the chocolate in a bowl over a pan of simmering water. Stir frequently until smooth. Remove from heat, and set aside to cool slightly.
- In a large bowl, stir together the sugar and butter until smooth. Mix in the egg yolks and melted chocolate, then stir in the flour. Combine milk and vanilla, and mix into the batter. In a separate glass or metal bowl, whip the egg whites to stiff peaks. Fold into the chocolate batter along with the walnuts. Spread batter evenly into the prepared pans.
- Bake for 28 to 35 minutes in the preheated oven. The edge of the brownies will pull away slightly from the side of the pan when done. Sprinkle one pan with confectioners' sugar and put chocolate frosting of your choice on the other. Enjoy!
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
8/28/2005
I made this for my husband and his friends at work (UT Hospital, Knoxville, TN) Everyone gave these brownies 5+. My husband is a brownie freak and he says these are the best brownies he has ever...
Most helpful critical review
9/30/2006
The max time of baking is 38 minutes, when I checked my brownies they were way underbaked. I then turned my oven up to 350 and baked for about 10 minutes more. I will never use this recipe again
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8/28/2005
I made this for my husband and his friends at work (UT Hospital, Knoxville, TN) Everyone gave these brownies 5+. My husband is a brownie freak and he says these are the best brownies he has ever...
9/30/2006
The max time of baking is 38 minutes, when I checked my brownies they were way underbaked. I then turned my oven up to 350 and baked for about 10 minutes more. I will never use this recipe again
10/23/2006
TEXTURE IS GREAT! This is the texture I've been searching for in my brownies all along. I'm giving this recipe 4 stars instead of 5 only because I thought it could have been just a little bit mo...
2/20/2006
I was going to give this recipe two stars, as I was very dissatisfied with it, but finally after it cooled I decided that it tasted good. I left out the nuts because nobody I know likes nuts. Un...
7/8/2006
This was way too much batter for 2 pans, so I used three. Not yummy and sweet enough for me, but my husband eats them.
7/1/2012
Very good. I purposely underbaked them a bit and then chilled the pan before I cut them so they would be a little more fudgy and they worked out nicely.Thanks for sharing! Reviewed On First Face...
2/28/2014
The amount of chocolate is far to low. My brownies ended up a tan color. This recipe also makes alot. Def suggest halving the recipe and doubling the chocolate.