Fudge Brownies I
This is a great recipe for chocolate brownies with nuts!
This is a great recipe for chocolate brownies with nuts!
I was afraid of making homemade brownies because all the recipes I've seen always looked complicated and too many ingredients. Not this recipe. I had everything already except for the chocolate. They were simple to make and tasted delicious! My husband is a big brownie critic and he ate 3!! Needless to say, I will be making again. I did not use 4 eggs but 3. I think my only complaint is that it was a little too cakey but next time I will use only 2 eggs and see if it solves the problem. I also baked them in a 9x9 pan. We like them thick and a 9x13 would just be too thin. I baked an extra 7-8 minutes. **update** I think I have perfected this recipe. Only use 2 eggs and bake in a 9x9 pan for 30 minutes. I add abot a cup of semi sweet choc chips to the batter as well and it is WONDERFUL!! They turn out thick and fudgy, just the way brownies are supposed to be.Read More
I have to disagree with those that found this brownie fudgy. They were cakey and crumbly. I suspect the 4 eggs are the culprit. Also, it seemed there was a slightly flat taste to them. I used Ghirardelli chocolate, which I already know I like, so maybe I didn't add enough salt. I continue my search for the perfect fudge brownie....Read More
I was afraid of making homemade brownies because all the recipes I've seen always looked complicated and too many ingredients. Not this recipe. I had everything already except for the chocolate. They were simple to make and tasted delicious! My husband is a big brownie critic and he ate 3!! Needless to say, I will be making again. I did not use 4 eggs but 3. I think my only complaint is that it was a little too cakey but next time I will use only 2 eggs and see if it solves the problem. I also baked them in a 9x9 pan. We like them thick and a 9x13 would just be too thin. I baked an extra 7-8 minutes. **update** I think I have perfected this recipe. Only use 2 eggs and bake in a 9x9 pan for 30 minutes. I add abot a cup of semi sweet choc chips to the batter as well and it is WONDERFUL!! They turn out thick and fudgy, just the way brownies are supposed to be.
For those who had criticisms of these not being chocolaty or fudgy enough, the solution is simple--increase the chocolate from 4 ozs. to 6 ozs.--you won't be disappointed. Bake them in a greased 9-inch square pan and bake about 45 minutes. Except for that one ingredient difference, this has been a recipe I've used from time to time for over 10 years, and it's very good--moist and buttery rich!
Do you like it when it sticks to your teeth and tongue? I do! Very good ones. Did not put nuts in it, but will try with chocolate chips next time. A keeper
Update...I made these yesterday for my Mom's Valentine Birthday dinner which we celebrated early. They were PERFECTION, and here is what I did. I only used 2 eggs, 1 1/2 cups sugar, 1 cup semi-sweet chocolate chips, and thawed, drained, frozen cherries(cut in half & pat dry, so not too wet)1 cup salted butter, 1 cup flour, & teaspoon vanilla extract. I baked in a heart shape pan that was size 8 5/8 x 8 1/2 x 1 1/2 inches in a preheated 350 degree oven for 35 minutes. They were not too sweet(first time I used the 2 cups & did not like the too sweetness), fudgy, chocolatey, and everyone in the family LOVED them.
I have to disagree with those that found this brownie fudgy. They were cakey and crumbly. I suspect the 4 eggs are the culprit. Also, it seemed there was a slightly flat taste to them. I used Ghirardelli chocolate, which I already know I like, so maybe I didn't add enough salt. I continue my search for the perfect fudge brownie....
I've been using this recipe for over a year now, tweeking here and there. I only use 2 eggs, as others have said. I also add 2 cups of semi-sweet chocolate chips. My husbands' co-workers love the peanutbutter twist we did with this recipe - follow the recipe, using two eggs instead of four. Add 1 cup of semi-sweet chocolate chips and 1 cup of Reeses Peanutbutter Chips (instead of walnuts) before popping into the oven. Once completely baked, let it cool for ten minutes, then add 1/2 a mini peanutbutter cup on top of each brownie. Delicious! Edit* Make sure you use a large enough pan. When I first tried this recipe, it came out goopy (8x8). Then I tried using my larger pan and it came out great. I also noticed that my darker pans produce a softer edge; glass pans tend to crisp up the edges (alter cook times a bit for this). So for those of you having a hard time getting this recipe to fully bake, try a larger pan.
Caution: these brownies will make you lose all self-control and probably derail any diet you're on. You've been warned! They're fantastic! Fudgey and rich, just like brownies should be. I took the advice of other members and reduced the eggs to four egg whites. I also used about 3/4 C butter (I ran out) and substituted chocolate chips for walnuts. 30 minutes was sufficient baking time. I recommend eating these warm out of the oven; the sides are crispy and the inside is amazing.
They are fantastic.I was looking for something quick and easy,this fits the bill for sure.I only used 3 eggs and I cut back on the sugar to 1 3/4 cups...I know its not much but it made them not sooo sweet.They are very soft on the inside and cooking for 33 minutes they came out purfect! I will save this recipe and make them again for sure...
Halfed the recipe, used a mix of cocoa powder and chocolate and didn't use the walnuts, but they tasted great! My brother, who doesn't usually like sweet things, wolfed them down!
YUMMY!! Turned out very well, not too chewy, not too cake-like! Very simple as well, which is a huge + in my book :) I heated the chocolate & butter in the microwave, rather than stovetop, and turned out fine. I also sprinkled M&M semi-sweet baking candies on top, just for fun. My 3 year old "helped" me make these, so the added candy sprinkles were the perfect "job" for her. :)
This is a very nice, easy recipe. The brownies turned out moist and gooey just like we love them. However, I am giving this recipe only four stars because I thought they lacked a bit of chocolaty taste (they were also rather caramel colored than brown). I put a coffee/chocolate glaze and cocos on top (1 TB Butter, 2 TB confectioners sugar, 1 TB dark cocoa, 1 TB coffee; heat all in small saucepan and put immediately on hot cake). And then they turned out very good. I will make this recipe again, thanks!
I don't typically make changes to a recipe the first time I make it, but after reading the first two reviews I decided to take their advice. I used 6 oz of chocolate and 2 eggs as well as baked them in a 8" square pan. With those changes these are absolutely the best brownies I've ever had. I've made this recipe twice and both times these were awesome! The first time I made these I thought they were a bit greasy though, so the second time I reduced the butter to 1 1/2 sticks as well as reduced the sugar by 1/2 cup. They were still great. My one piece of advice would be to not trust the toothpick test. I tested the brownies after 45 min, 50 min and 55 min and each time the toothpick came out dirty. I finally pulled them out of the oven after 55 min and while they still tasted yummy they did over bake. Next time I will stick t the 45 min rule and pull them out regardless of how clean/dirty the toothpick is.
This is VERY similar to an old Betty Crocker brownie recipe we've been using for 30+ yrs - and always loved in our families!! THE BROWNIE for us. These tips might help with some of the complaints about greasiness, lack of chocolate flavor, and "flat taste": -if using 4 oz of UNSWEETENED baking chocolate, decrease the butter by 4 T. -if using cocoa, use 3/4 C cocoa and 1 C butter -increase the salt to 1 tsp; you won't have the "flat" flavor mentioned by some -DON'T overbake (overbaking will turn them cakey): bake just 'til the sides start to pull away; toothpick test isn't the best with these.
Brownies came out amazing. Perfectly fudge-y, gooey, and dense. My father in law ate 3 before we left the house for dinner, and then wanted more for the ride home. Please use this recipe as is! All 4 eggs, all the sugar, and make sure your chocolate is unsweetened. I think that may have been some peoples problems is they may have used semi-sweet chocolate instead. If you want a cake like brownie, you are probably making a mistake picking fudge brownies. I would recommend finding a recipe for that instead of changing this wonderful recipe. I frosted my brownies using "satiny chocolate glaze" from this site. You cannot make brownies like this from a box.
My favorite brownie recipe. I notice people are saying that improve the density, you should take out an entire egg or two for a denser brownie. Eggs have two different structural qualities because you have a yoke and a white. The whites help provide more structure to a recipe, making a cakier brownie, while the yokes provide more moisture, making a denser brownie. After trying the recipe as written (very good as-is), I now use three eggs and one egg yoke in this recipe for perfectly (to me ^^) fudgy brownie.
can I give it less than 1 star? I tried this twice. Once with 2 eggs and it was inedible. It was a gooey mess that then cooled and hardened into what could only be a doorstop. With all 4 eggs as the recipe suggests it was MUCH better but I never got that great chocolate taste that I usually get from box mixes. For all the rave reviews on these brownies it was a major let down.... twice.
Deliciously easy. Always a party hit. Delicious topped with ice cream and carmel.
The BEST brownies I have ever made. I added 2 cups of chocolate chips instead of the walnuts and they turned out so fudgey and chocolatey and delicious! They took about 35 minutes to cook and they looked not done and when i inserted a toothpick it came out a bit wet but that is only because they are SO CHOCOLATEY! They self-iced themselves, too! I'm not a person who likes hard chewy brownies so these soft melt-in-your-mouth brownies are amazing. I'm using all my willpower not to go wolf down the entire pan. The posted recipe says 12 but it's really about 24 good sized brownies if you cut them up right. I recommend these 1000 times over!
I took another reviewer's suggestion and increased the unsweetened chocolate to 6 ounces. I made no other changes. I baked this in my Perfect Brownie Pan for just under thirty minutes and they were perfect.
I have to say, it's rather annoying when someone customizes a recipe, makes it, doesn't like it, and then gives the recipe a lower rating than it deserves (or even a higher rating). This site gives the option for custom versions so utilize it! Anyway, as far as these go, I made the recipe exactly and can see where some would consider it too cakey, I did at first actually, I also found them a bit dry, however, while they were still warm I went ahead and put them in sealed containers and stuck them in the fridge, after about an hour or so they were more brownie like and a bit more moist. I give this recipe five stars because it's of the first that I've made where the brownies actually taste more like brownies rather than dry cake! If you prefer your brownies more like fudge then use the two eggs most people recommend, I did that for the second batch and found them slightly too dense but still good.
Needs more chocolate. Tastes like boring.
I'm a very picky brownie person b/c most brownies people make are hard and dry, in my opinion. So I was looking for a recipe that didn't give me that. I found it! These brownies were so moist that I had both of my parents (who are on a diet) taste them b/c they were just that good. I also took them to a church gathering and everyone who had one said Wow! and Mmm. So yes, this is definitely a keeper.
I made those brownies 3 times, both times using only 2 eggs like many people suggested. This is a really great recipe, they turn out perfect! My boyfriend always gets almost too excited every time I make them because he loves them so much!
I used 3 eggs instead of 4, then doubled the recipe and put in a 9x13 pan. AMAZING!!! So dense and fudgy. Will definitely be making again!!!
These brownies are STUPENDOUS...I'm one of those people who interprets recipes more as guidelines than exact instructions (sometimes that bites me in the butt), and I still managed to make awesome brownies with this recipe...for example, I didn't have any chocolate squares (really, who keeps those on hand?!) so I substituted 12 tablespoons of cocoa, upped the butter by a tablespoon and added 2 tablespoons of milk. I also left out the walnuts. They were STILL delicious and fudgy and YUM!
I wouldn't say these were OMG brownies. They were o.k.....maybe because I took the advice of others. I am an experienced cook and baker and I don't totally agree with the other reviews. By eliminating 2 of the eggs, I felt they were dry and crumbly, and I even took them out earlier that suggested. I did add aditional cocoa, which I am glad I did, and I now add white raisins because it does make brownies slightly moister. No one knows they are inside, but they just always say that I make the best brownies! And I never tell my secret (something I learned from a caterer! I would use at least 3 eggs and maybe even the fourth if you want them more moist vs crumbly. I did use the sour cream chocolate frosting with plain yogurt vs sour cream from Allrecipes, and it was the icing on the cake! It actually made the brownies O.K.
With a couple minor changes, these are the best brownies I have ever made! As others suggested, I used 3 eggs rather than 4 and they turned out perfect. I also omitted the nuts. I like thick brownies so I used a 9X9 glass pan and baked for approximately 55 minutes. These brownies are nice and fugdey; not cake-like at all. This will be my standard brownie recipe from now on! Thanks!
I followed this recipe exactly as stated and it turned out a gooey mixture. I am giving it one star because it was very tasty. I used another brownie recipe from another site and that turned out great and I ixed those with this mixture. They were yummy!
Like eating a piece of rich, chocolate fudge. After chilling, these were easily cut into nice squares and removed from the pan. Simple, delicious, fudgy brownies!
The only thing I didn't have was the nuts, but other than that I stuck to the recipe, and it turned out wonderful!! Thanks for such a great brownie recipe, I will be using this from now on :)
I was trying to follow Angelflower23 modifications and I have to say it turned out awful. I had to throw it out. I don't doubt her brownies were great, I am sure I did something wrong along the way. I just can't figure out what... The texture was all wrong, and it was SO GREASY, we could feel the butter more than anything else. I used 2 eggs, 1 cup sugar, 1 cup chocolate chips and the 4 oz. of chocolate bars. I will have to try again and start with the original version.
After reading reviews, the only change I made was dropping the eggs to three total. Otherwise I made it just as written and they came out lovely, fudgy, and about one inch thick. I would say that because this recipe is almost entirely chocolate and butter, the success of the recipe depends on how good of chocolate you use. If you use Baker's brand, you're going to get bitter, nasty brownies -- use Ghiradelli's or Hershey's.
Authenic FUDGE brownies!
Yes, they're delicious. Yes, they're fudgey, not cakey. Yes you should make the changes suggested by previous reviewers: (1) less sugar (1 1-2 cups) (2) less eggs (2 large) (3) use a smaller pan than a 9x13 All i had on hand was a 9X13 and i was just having a mad brownie craving, so i didn't bother making that change. The brownies were cooked within 15 minutes and were super thin, like cookies, but not crunchy or round. And just as a side note, this recipe is the same as "One Bowl Brownies" (+/- one egg) from this website which is the (kraft) recipe from the back of a Baker's chocolate box.
good texture. the only change i made is making them in a 9 inch square pan for 40 minutes because i like them thick.
I made this recipe short one egg, but it was still incredibly delicious. I definitely recommend this to anyone who loves fudgy brownies.
Following the recipe exactly, I did come out with one of the best fudgy consistencies I have ever tasted in homemade. The problem is the chocolate is lacking. I'm going to try it again with an extra square and see if that fixes it.
I added an extra 2 oz of chocolate and used only 2 eggs after reading some of the other reviews. They came out perfect! I've been looking for homemade fudgie brownies and these are it! I sprinkled some chocolate chips on top just for fun. You will need a glass of milk with these brownies though. After 3 failed recipes I'm very thankful to have found this one!
made these today they turned out really well, however; I used 1 cup of semi-sweet chocolate chips instead of the squares and I used only 2 eggs, very good will make again.
After further review of how this recipe turned out, I had to revise my review. There is soo much butter in this recipe, that when I put the brownies in the oven, the edges bubbled and almost fried. After I tried to remove them from the pan I baked them in, I found lots of butter on the bottom of the pan. The brownies were very greasy with butter. I also found them to be way too sweet. I only used 2 eggs because I dont like cake brownies. I would recommend cutting the butter way down. Probably to 1/2 a cup. I would recommend using 2 or 3 eggs instead of the 4 unless you like your brownies cakey. I would also recommend cutting down the sugar by about a 1/4 cup. Again, unless you like your brownies really sweet. My fear of that taking out some butter and sugar will effect the recipe a lot. So my eval of this recipe is that it needs modification to make it usable. But I do like using real chocolate instead of cocoa.
This is the first recipe that I have used that actually creates fudgey brownies. I took the advice of others and only used 2 eggs and used semi sweet chocolate and cut the amount of sugar in half and then baked in a 9x9 inch pan for a thicker brownie. The only problem was that they stuck terribly to the bottom of the glass pan. Next time I will use a nonstick pan.
I followed the recipe as stated and all I got was a pan full of bubbling greasy mush that got hard as a rock after cooling. Not sure what went wrong, maybe I didn't let it cool enough between adding the sugar and the other ingredients? Any suggestions?
These brownies had the consistancy of fudge brownies, but the flavor was not the greatest. They just didn't have that deep rich fudgy flavor. I'm going to keep searching.
This is a really good base recipe, but modifications needed to be made. It really depends on what your idea of a good brownie is. Mine is fudgy and rich, not cakey and bland. Unfortunately, as is, this recipe is the latter. However, by reducing the eggs to 3 (I was afraid to try it with only two, but I may next time), making the sugar 1 cup brown and 3/4 cup white and upping the chocolate to 6-8 oz (I've tried it with both and both are great, but 4 is way too little for us) then this recipe becomes a winner. I did not add nuts 'cause we don't care for them.
These brownies are AWESOME! I read the other reviews before making, and agreed that 4 eggs were too much! I made these changes: used 2 eggs instead of 4, decreased the sugar to 1 1/2 cups, used 1 cup semi-sweet chocolate chips. And to save some time, I put the chocolate chips with the cup of butter in the micro wave at HIGH setting and heated it in intervals of 30 seconds until the chocolate was completely melted. I am eating this chewy fudge brownie as I write this, and can tell this will be a regular go to brownie. However I think I will be cutting back even more on the sugar. I love sweets but its a little too sweet for me.
Very good. I added a handful of chocolate chips, as well. My only note is that I burned the brownies slightly, so will reduce the cooking time in the future to 25-30 minutes.
I thought these were pretty good. My husband thought they were okay. However, I'm still looking for a brownie recipe that turns out like the box mix--moist and chewy, but with the flakiness on top.
I made these last night. My office staff is loving them. I cut butter in half and substituted in 1/2 cup applesauce. Also I didn't have on hand the unsweetened chocolate so I substituted 1/4 cup semi-sweet chips, two small TJ's dark chocolate bars, 1/2 regular hershey bar and part of a milk chocolate Easter bunny. They turned out great. I WILL make again.
We baked this recipe in 2 small pans and it cooked fine but my family did not like these brownies. They were truly picture perfect but too bad they didn't taste as good as they looked. Very dense brownie was not cakey at all which I liked and some others did not. The taste was the only thing lacking in this recipe for me.
I loved the brownies.They were a little bit cakey but I did not mind.My family loved the brownies too.If you follow the recipe it turns out GREAT!!! I recommend this.I gave them 4 stars because they were a little cakey.I hope you enjoy them as much as my family and I did!!!
Made these for a girl at work and they were all gone in under 15 minutes by the staff! My first time making brownies and they were the best most people have had. I took them out of the oven a bit early so it would be gooier inside.
This is the perfect fudgey brownie. My friends beg me to make them!
use 1 cup of sugar...or else it's tooo sweet, otherwise they're just right!
I made 2 different brownie batches at the same time. 1 using chocolate squares, and the other unsweetened cocoa powder. This recipe gave a far better chocolate brownie taste. Good recipe, but I'll investigate others that also use chocolate squares.
tried it a few more times, wtill the same result. it was more a gooey candy than a moist brownie. not the best one i am afraid
I substituted 1/2 c of honey for the sugar, 1/2 cocoa powder, 3/4 whole wheat flour and 1/4 white flour, then only 3 eggs, and these brownies still came out fantastic. Because of the honey I also lowered the temperature. The texture was perfect, so they were moist and chewy, but cut clean so not crumbly and made a nice presentation. Thanks!
My initial thoughts were 3 stars - they judge didn't taste that chocolatey to me. Looking through the reviews, I took a suggestion and upped the chocolate to 6 oz - 5 unsweetened and 1 semi-sweet (the next time, I did 2 semi-sweet and didn't really notice a difference between the two) and WHAT A DIFFERENCE! The added chocolate make the brownies "fudgier" and definitely made them deliciously chocolatey. There's something still not quite perfect for me, I think I might try making this with 3 eggs instead. I cook them in a 9x13 pan for 30 minutes and I Don't use nuts (hate em in brownies). I might try one reviewers suggestion of two eggs in a 9 x 9 pan for 30 minutes. Will update if I do.
Delicious, fudgey, and moist!!! This recipe is simple and you get GREAT brownies!! Just make sure you follow it carefully and don't heat the chocolate/butter on high like I did! It turned out fine and actually gave it a little bit of a toasty flavor (which I like), but they didn't look as pretty as they could have otherwise...
I took the advise of some other reviews and added 2 more ounces of chocolate. I also changed 1 cup of the white sugar to dark brown sugar, used 3 eggs instead of 4, added 1 cup of milk chocolate chips, omitted the nuts and topped them off with peanut butter frosting, these came out like fudge! If you like your brownies more gooey then try this recipe but if your looking for a cakey brownie, this probably isn't the one. I will make this again because everyone I gave them to fell in love with them and wanted to recipe! They are super rich and chocolaty!
Thanks for the recipe! We made this tonight and it never quite formed properly. It was very crumbly, almost like crushed Oreos. I have absolutely no idea why this happened. That only thought I have is that we are at 2600 altitude...but really! Anyway, it tasted delicious! We sprinkled chunks and crumbles over vanilla ice cream and was that ever tasty! I will use this recipe again for that purpose! With my luck, next time it will turn out right, now that I don't want it to. Ha! Thanks again for the sundae topper!
These brownies were ok but I think that they need some work. They were too sweet and the recipe was a little convoluted as whether to use 4 ounces of chocolate or just 1 ounce. I used 4 ounces because it made better sense with the amount of the other ingredients and it came out fine, but less sugar and possibly more flour would make this a great recipe.
They were wonderfully fudgey and thick, this is my favorite brownie recipe!
I followed the instructions for this recipe, except that I took the advice of others and used just two eggs, because I was hoping for less cake-like brownies. My plan was to use the brownies as layers for a brownie ice cream cake for my husband's birthday. Instead of a 9X9 inch pan as so many others had used, I used two 6 inch round pans. I filled each one half full of the batter. After 30 minutes there was a crust on the sides, but the inside was still undone. It seemed to take slightly over 40 minutes to get the middle cooked. Then when I took them out, boy was it hard to cut them! The crust was hard as a rock, but the middle was still nice an soft. After they had cooled they were even worse! It was now nearly impossible to cut them; forget about trying to chew them! Someone could have broken a tooth on it, it was so hard. I don't know what went wrong since I followed the recipe and took the suggestions of others who had successfully tried only 2 eggs. I only changed the size of the pan. I would not recommend this recipe. I ended up throwing the "stone" brownies away:-(
I love these! And they are very easy to make.
I thought i would try a new brownie recipe and honestly, I was a little dissapointed. I followed the ingredients to a tee (except I used chocolate chips rather than chocolate squares but made sure my ratio was good) but my brownies came out nearly white! I just read a comment about increasing the choclate to 6oz instead of 4oz. I also added a personal touch to it by sprinkling choclate chips and marshmallows about 5 mins left to bake, it adds the gooey topping factor that my friends love. Now I have to make a whole new batch! I have a BBQ party to host in 3 hrs!
This recipe was right up my alley. I have made these right into cupcake form. These were soo delish. I made this a few days prior and was awesome, nice and thick, cakey just the way I was hoping. I omitted the walnuts on purpose because I wasn't sure if whom I was making these for has a nut allergy. But the only thing I did different wasn't so much with the ingredients to the recipe, that stayed the same minus the nuts. Was I seperated the eggs. And added the yokes after the choclate mixture cooled. But in a seperate bowl, I whisked the egg whites until I had soft peaks then folded the egg whites in completely before adding the flour and salt. And I think it did what I wanted as a thick cakey like brownie served as cupcakes....The doctors I made them for just total loved them and topped them off with a Raspberry Creme Frosting. Wonderful!! Thanks.
I used one less egg and one more ounce of chocolate than the recipe called for, and they turned out great! Brought them to work and my coworkers ate the whole pan.
Best brownies I've ever had!! Didn't change a thing in the recipe. Melt in your mouth...I can't stay away from the cookie jar!
These brownies were really simple to make and they turned out nice. Kind of hard to stir cause they're so thick, but the end product is worth it. However, they are extremely filling... first time one brownie filled me up. However, they were a quick midnight snack and easy enough for someone unexperienced in the kitchen.
These were moist and very chocolately without being overly sweet. Highly recommend if you're looking for a brownie with an almost cake-like texture.
Really fudgy, REALLY tasty! :)
Well, personally this recipe for me is just ok, but my husband's family really liked it. So I gave it 3*s. I also posted pic for this recipe.
sub Bailey's Irish Cream for vanilla for a special treat!
I used this recipe without the walnuts and with the filling from the "Coconut Macaroon Brownies" recipe and it was absolutely wonderful!
I have been looking for years for a good homemade brownie. This is it!!! They were chewy and rich! I used Smart Balance 50/50 blend instead of real butter. When I pulled them out of the oven, I topped w/ 1 c. milk chocolate chips, let them melt and then spread over the top.
I'd make them again because they're fast, not because they're fantastic.
I LOVED THESE BROWNIES! Wow, were they delicious! I used 2 eggs instead of 4 since people said they were too cakey with 4. I thought that with only 2 eggs they were a bit too fudge-y for me (but not my husband and sons). Next time I'll try it with 3 eggs to see if I find a happy medium. Fantastic recipe - thanks SO much!
Hi there... making these now, and I tasted the batter before I popped in oven. I followed other reviews about only using two eggs, and added 3/4 cup of semi sweet chips as add in. I also didn't have the bakers chocolate so used the substitutions for coco powder, which I used dark... Also used an 8x8 pan... Can not wait to serve these at my daughters play date this afternoon!!! They smell wonderful and the batter was scrumptious...
These taste and look great! Chocolatey,buttery and awesomely delicious. If I am thinking of breaking my diet these are what would convince me to do so. I am not a big sweets fan but my oh my I am so into these. We used 1 1/2 cps of sugar because we used bittersweet chocolate. Other than that no other changes were made. They are cakey yet rich at the same time. The flavors compliment a nice strong cup of coffee or a nice earl gray tea. Next time these are made I will serve with either whipped cream or vanilla icecream. Delicious!!!
I put these in a 9x9 and it took almost an hour to bake. At 35 minutes they weren't even close to baked. I only put in 2 eggs per some other people's suggestions, and used 1 cup chocolate chips instead of walnuts, and 1/4 teaspoon cinnamon. They weren't bad once they were actually baked, but the fact that it took nearly 2x as long was quite frustrating given that I was on a time crunch!
This is a very good basic brownie recipe, full of chocolate flavor and nice and chewy. They go great with a cuppa joe. I made these for a meeting and everyone liked them. I followed the suggestion of a couple other readers and used two eggs. I baked these in a 9x13 pan, which made them thin, probably about 1/2 inch thick, so if you want a thicker brownie use a smaller pan. The bottom of the brownies baked quite firm before the center was set, but if you like a high stick-to-your-teeth factor this will not be a problem. I'll make these again, and will try a 9x9 pan to see what happens. I also think these would be good with some instant coffee granules thrown in. Thanks for the recipe!
These brownies were delicious fresh from the oven! Instead of using walnuts I sprinkled chopped pecans on top. A great recipe!
WOW! Instead of nuts, I put chocolate chips. Totally yummy, and nearly as easy as boxed brownies, but way better.
Great recipe once I halved the number of eggs. The brownies were moist and chewy and just absolutely delicious. One thing I would recommend is letting them cool in the pan for some time before transferring them over to a wire rack. The first time I made them they fell apart trying to move them right away. I should of known better.
This recipe is the best!
What are these? Are they caramel? Are they chocolate? I made them with 2 eggs as per other reviewers' suggestions, and skimped on the sugar, and they were still waaay too sweet. Too unhealthy, and too weird, to make again in my opinion.
i halfed the recipe, but it was a bit too cake-like for my best likings. however, still quite good. tastes the best well it's been refrigerated for a while
These turned out great! I used Dark Chocolate powder instead and added marshmallows. The marshmallows made them really soft and gooey!
These are gooey brownies! I made them for a bunch of boys and they loved them! I on the other hand prefer my brownies a bit more cooked!
Made these without the walnuts. They were tasty, but not stellar.
We increased the chocolate to 6 ounces and decreased the eggs from 4 to 2 as some of the other reviewers mentioned. I think one of the few things that could make these better are duck eggs instead of chicken eggs (duck eggs typically make baking recipes lighter and fluffier, not sure how they will work w/ brownies), ice cream, and some hot fudge sauce.
I wanted to like it, especially because the reviews were so good. These brownies aren't worth the money for the ingredien ts. a cup of butter and 2 cups sugar should make anything decedent, but these weren't. the recipe definitely needs some baking powder or something. what a waste.
WOW!! Absolutely the best brownie recipe from scratch I've ever made!
These were pretty good.. but I've honestly not found a recipe yet for homemade brownies that are worth the extra effort (and $$) when compared to Betty Crocker or Duncan Hines
I made this and loved it. Like some reviewers mentioned I added some extra baking chocolate. (I doubled it) They were really good. Very chocolaty. Easy to make.
First of all, I'm still having difficulty understanding those of you that do not like "sweet" brownies. All of the brownies I have ever had in my life have been sweet. If you don't like sweets, stay away from these brownies! I am an accomplished cook of almost 25 years. I was self-taught at the age of 15. I like to read cookbooks for fun so when I set out to find the PERFECT homemade brownie recipe, I kept coming back to this one. After a few tweaks here and there, I am in love with this recipe! Here's what I did: I followed the recipe exactly as written with the following changes: -Melt 2 oz (1/4 cup) of semi-sweet chocolate chips with the unsweetened chocolate and butter. I used a double boiler to melt the butter and the chocolates so the mixture does not have to be cooled before adding the sugars and the eggs. -Omit 2 of the 4 eggs -Substitute one cup of light brown sugar for one cup of the white sugar (use one cup of brown and one cup of white) -Fold 1 cup of semi-sweet chocolate chips into the completed batter before pouring into the pan. I baked my brownies in a 9x13 non-stick pan at 350 for 30 minutes. They are very lightly crunchy on the outside and moist and fudgy on the inside. I will never buy brownies in a box again! Oh, and to those who said they ended up with a hard, unedible blob, you didn't do something right - try again and follow my recipe. It's fool-proof!
I made these and tweaked them by increasing the chocolate to 6oz, substituted 1/2 the fat with apple sauce and used Stevia sugar substitute. I then added peanut butter and chocolate chips in place of the nuts and these were to die for!!!
Very delicious, but they kind of fall apart. I would say good to make for your own home, but not necessarily to take anywhere!