*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I only used 1 cup of flour, as other reviewers suggested, and they came out better than I expected! Very yummy, and not cake-y, just what you would expect brownies to turn out like. I added some peanut butter chips cuz I like PB brownies. So good! This was the first time I've made brownies from scratch, and I'll use this recipe next time I make them too!
Great recipe!!! I did decrease the flour to 1 cup as suggested by someone else which makes them less cake like and more like I personally like my brownies. I then added 1 cup coconut flakes and 1/2 cup chopped pecans... Can you say "German Chocolate Cake Brownies"? Delicious. Thanks for a great recipe even though I get carried away and change recipes up a bit.
I made these while standing and chatting with a friend, and couldn't believe how fast they came together. (Couple beers had skewed my sense of time passage...) The taste is incredible. Made exactly as stated minus the nuts--boyfriend is allergic. No frosting needed! Sprinkled powdered sugar on top, more for looks than anything else. Everyone loved them. Just had one, couple days later, and they are still NOMMY! Update: Made these again with 'help' from my 5 year old. Still super tasty! Just wanted to add that I used about 1/4 c margarine and 3/4 light butter with canola oil, did not notice a change in taste or texture!
As I sit here eating my third brownie from this recipe I'm listing all that I love about it: cake-like texture brownie flavour very chocolately very easy and I love the fact that it uses cocoa rather than chocolate squares. (I ALWAYS have cocoa!) I used a 9x9 inch stone baking dish and baked for exactly 30 minutes. Truly delicious! I will use this recipe again for certain!
This was my first attempt at making brownies and I must have used the wrong kind of pan (stainless steel) because they were burning at 15 minutes! Literally my fire alarms were set off! I took them out, opened windows to vent the smoke and managed to salvage half of them which were delicious. Next time I will try a glass pyrex dish instead to see if that helps.
Wonderful! I took another reviewer's advice and only used one cup of flour. I also cut the butter in half and substitued 1/2 cup applesauce for the remaining butter. Because of the applesauce the cooking time was longer - 45 minutes for me - but these are moist and delicious and very easy.
Eggs make brownies cake-y and since we like chewy brownies, we used 2 eggs instead of 4, and 1 cup of flour instead of 1 & 1/2. We added 2 tsp of freeze-dried coffee to increase the complexity of the flavor, and created a mocha sensation: they were sensational! Chewy, rich, and moist. I'd definitely make these again -- esp. given how simple they are! Much better than boxed! Our brownies turned out chewy, moist, and chocolate-y! P.S. We used a 7 x 11" pan, which worked really well.
This recipe lives up to it's name! We did not have a mix so I thought I would give it a try. I hate the mess of melting chocolate (other recipes) and I had cocoa powder on hand. Also I used chocolate chips instead of nuts. They turned out SUPER and I am making them again for a party. They are still fudgy and chewy the next day (keep covered). Great warm with ice cream!!
These were definitely fast and easy to make, using ingredients I had onhand. (I also reduced the flour to 1 cup, as other reviewers suggested.) The brownies came out cakelike, with a very mild chocolate flavor. We prefer dense, chewy brownies with a fudgy flavor. This just wasn't the brownie for us, but it would be great if you prefer a cake-like, subtly flavored brownie.