These brownies are very moist and have a good flavor. I especially enjoyed the chocolate chips. I didn't change a thing except to bake for a few extra minutes and I used an 8x8 pan because that's all I had. I wouldn't use a larger pan unless you like really thin brownies.
Perfect chewy brownies; quick and easy to make! I made random cuts through them once I pulled them out of the oven, then poured melted dark chocolate in the cuts. Amazing! Thanks for sharing the recipe!
My family loved these brownies! They are so moist and tasty with a chewy texture. Definitely a keeper. I doubled the recipe & used a 9x13 pan.
Excellent crumb with fudgey texture and a nice cracked top oil brings the chew in this recipe. I used less sugar Penzey's dutched cocoa and cracked kosher salt lightly sprinkled on top. This is definately my new go-to for brownies Thanks Egg farmers of Ontario and allrecipes.com!
I'd give this four and a half stars if I could. We found them a bit rich and I'd cut back on the oil a little in future. They definitely need the full cooking time of 30 minutes as they were still doughy at 25. The whole pan was gone by the end of the evening so they were a real hit with company!
I've made this recipe many times, and just realized I'd never left a review. I usually change the serving size to 32 servings (I love this feature--change the servings and let Allrecipes do the math!) and use a 9"x13" pan. I don't always add the chocolate chips, but I have used other flavor additions--mint extract/essential oil; instant coffee granules; or peanut butter chips. This is an all-around great brownie recipe! Thank you egg farmers, Steve and Marsha Shaw!
Very soft cookies used 17g extra chips maybe it will be better when cooled completely or perhaps bake for 27 minutes.
I found this recipe because I was looking for one that used oil instead of butter. Delish! I doubled it and baked in an 8 x 11 glass pan because I like super-thick brownies then baked for an extra 5 minutes. Definitely a keeper recipe.
Very good. Made me proud to make them from scratch. Very moist. I just wish I had chocolate chips to put on them like the recipe asked for. Just finished another batch b/c the first post didn't last long. The only thing I say is make sure to double the recipe.
I tried this recipe because it has oil instead of butter. It was too cakey for me. I personally recommend using just one egg. Also without the chocolate chips it is pretty blasé. (I made one batch. Half of it had chips and half didn't.) In a pinch - meaning if I don't have butter - I might try it again.
