Recipe Summary test
Ingredients
16
Original recipe yields 16 servings
Directions
Nutrition Facts
Per Serving:
578 calories; protein 9.8g; carbohydrates 80g; fat 25.6g; cholesterol 93mg; sodium 345.5mg. Full Nutrition
Most helpful positive review
My family loved this recipe!! I only did two things differently: first I used raspberry extract instead of the vanilla extract and second I added 2/3 cup Hershey's chocolate sauce ((for added chocolaty flavor)). Next time I will use Priscilla Weaver's Hot Fudge Sauce instead of the hershey's. http://allrecipes.com/Recipe/Hot-Fudge-Sauce/Detail.aspx This does make a HUGE batch though, so if making it for a family of four I would suggest cutting the recipe in half. Thanks so much Amy!! These are our new favorite brownies!!! ((I will never buy store bought again!)) Read More
Helpful
(26) 
Reviews: Most Helpful
Disappointing. A huge batch of pretty bland brownies. I wish we'd made a partial batch. Read More
Helpful
(34) My family loved this recipe!! I only did two things differently: first I used raspberry extract instead of the vanilla extract and second I added 2/3 cup Hershey's chocolate sauce ((for added chocolaty flavor)). Next time I will use Priscilla Weaver's Hot Fudge Sauce instead of the hershey's. http://allrecipes.com/Recipe/Hot-Fudge-Sauce/Detail.aspx This does make a HUGE batch though, so if making it for a family of four I would suggest cutting the recipe in half. Thanks so much Amy!! These are our new favorite brownies!!! ((I will never buy store bought again!)) Read More
Helpful
(26) I "fourthed" the recipe because it sounded like so much! The batter had such a great flavor. After they baked and cooled I dusted lightly with powdered sugar. They were awesome! Read More
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(20) Advertisement
I made these in a 13 x 9 pan baked about 55 min and I added a squirt of Hershey's syrup (maybe 1/4 cup maybe less) because I didn't think the batter tasted chocalatly enough incresing the cocoa would have worked too I just happened to have the syrup. They are very deep over 1 1/2" thick. These are very tasty although not as fudgy as I would expect. I just had one warm from the oven the family will give me more info later. I have chickens and many eggs so the idea of a recipe that uses 8 eggs is a good thing to me. Cutting the recipe in half would make nice deep dish brownies in a "brownie pan" (11x9). I will make these again! Read More
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(10) 
I made a couple of adjustments - but love this recipe! I added an extra 1/4 cup of cocoa - changed the sugar amount to 2 1/2 cups and then added 3/4 cup of splenda for baking. I also baked it in a 9x13 pan - so almost a cakelike brownie. Great texture and taste! Read More
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(5) Advertisement
100% the greatest brownie recipe I have used yet! I skipped the icing step (trust me, they're sweet & gooey enough!) and poured on a cup of halved walnuts before popping the pan in the oven. They were amazing. Every last crumb. Read More
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(3)