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This is the best and easiest recipe going.
Ingredients
- 4 (1 ounce) squares unsweetened chocolate, chopped
- ¾ cup butter
- 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup chopped walnuts
Directions
Step 1
Preheat oven to 350 degrees F (180 degrees C). Grease a 13×9-inch pan.
Step 2
Microwave chocolate and butter in large bowl at HIGH for 2 minutes or until butter is melted. Alternately, melt butter and chocolate in a double boiler over simmering water.
Step 3
Remove bowl from microwave and stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
Step 4
Spread batter into prepared pan. Bake for 35 minutes (do not overbake).
Cook’s Note:
These are fudgy brownies. If you want cake-like brownies, add 1/2 cup milk along with the eggs and increase the flour to 1 1/2 cups.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 398 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat11g | 57% |
| Cholesterol77mg | 26% |
| Sodium102mg | 4% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber3g | 9% |
| Total Sugars34g | |
| Protein6g | |
| Vitamin C0mg | 1% |
| Calcium31mg | 2% |
| Iron3mg | 14% |
| Potassium153mg | 3% |
*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.
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source by allrecipe
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Oh my, these are great! So easy to make too! This is a keeper! Thanks for sharing!
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I needed to bake for 45 minutes, Good, easy Brownies
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If a recipe is easy to prepare and the taste is good..that’s a good recipe to me. This was one of those. Easy to do. The brownies were not dry. They were not to ‘cakey’, but were chewy instead, and not gooey. Made it exactly as presented. Don’t overbake, 35 min is enough time, maybe even less. Will make again.
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I had to hold back on my review until I tasted these. The ease and NO MESS made it a 5 Star in my book alone. They are delicious. I wish I had a cookbook of recipes as good and easy as this one. It’s a winner. I will make these all the time. I was ready to put these in the oven before the oven had preheated. Now thats fast!
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I got this recipe off a Bakers Unsweetened Chocolate box several years ago. My husband made this for me once, the first (and last) time he’s ever done anything that involved food preperation. So it must extremely easy. I’ve got a batch baking in the oven right now, unfortunately I copied the recipe incorrectly and I put the batter into a 9×9 pan. I’ve been cooking these babies for 45 minutes now and they still are not done. Thankfully, though, they have not begun to burn, yet. If you do not happen to have enough unsweetened chocolate you can substitute 3 tablespoons cocoa and 1 tablespoon melted butter for each ounce needed. Fantastic recipe.
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I was looking for a quick brownie recipe so I tried this one, and my husband said they were the best brownies I’ve ever made!! I followed the recipe exactly, and they turned out perfect. They are not too dry or too chewy – perfect sweetness and perfect consistency!! I will definitely make these again!!! Absolutely wonderful and super easy!!!
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Oh my goodness! These are amazing brownies. I have made them three times and they are delicious every time. I used old old old Hershey’s baking chocolate the first time–only half of what was ordered (because I am an idiot and cannot always read very well). I realized the problem and made an icing (cocoa-based) and they got raves by everyone at the school party. The next time I made them with Girardelli (sp?) baking chocolate and they turned out amazing again–very rich and chocolatey. The next time I used the same chocolate and added a little Kahlua-maybe 3 Tbsp and put a glaze on again. Once again, everyone loved them. These are so so easy and the one-bowl to wash up? How can you beat that?
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I had been trying to find a recipe for brownies like my friend Joan used to make. I decided to try these today and I think this was the recipe she used! These are really fudgy and rich, a snap to make too. I don’t know how they would fit a 9×13 pan. I know it’s not a typo because that is what is also stated on the box of the Baker’s chocolate(this is the recipe on Baker’s choc. box). I put it in a 6×10? pan and it was perfect. If I had used a 9×13 I’m afraid they would not have been anything but a wafer; I could be wrong but will stick to a smaller pan unless doubling the recipe. I used salted butter(that’s what I had) but still felt it could use a 1/2 tsp. salt. I will do next time. These are super easy. Would be a great recipe for teens just learning how to bake. It is a bit expensive when u consider the amt. of choc. and butter, but worth it. To think I have paid no attention to that Baker’s choc. box all these years! Glad that it was posted.
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I made these for my Mom to take with her to have as dessert at a lunch after Bible study class. The brownies were a hit! I was told there were none left. As I’m unable to eat chocolate, I had to take the opinion of others as far as taste. The consensus is these brownies are very good.
They are very easy to make and the recipe can be easily doubled. The only thing that stopped this from being a five star rating, was the edges of the brownies got crisp. You may not need to let them cook for the full 35 minutes. Depends on your oven.
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baked exactly as recipe indicates, minus nuts for allergy reasons.
DELISH! Fudgy, sweet, chocolate goodness!
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Had I followed the directions instead of reading someone’s review of putting it into a smaller sized pan these might have turned out.
Definately Follow the recipe on this one it’s the same recipe as on the box of bakers chocolate squares so it can’t be wrong..still not sure what I was thinkin! -
good and easy brownie recipe. great for busy moms or busy people that want a chocolate fix but dont have the time or energy to be washing a full kitchen of dishes!!
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Didn’t care for this one at all.
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Great recipe, loved it, and easy to make. thank you
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These brownies were delicious! Mildy crunchy on top, and soft and chewy in the middle, and not gooey at all. I did change the recipe a bit; I took out the nuts, put a layer of hershey’s syrup over the top, and also added a thick layer of chocolate icing (triple chocolate explosion!) Three of my friends cleaned up half of them in under two minutes. Delicious, and easy!
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these turned out great and they smell sooo chocolately..even my neighbor said so 🙂 Instead of a square pan I used a muffin pan for individually baked brownies. Topped them off with chocolate chips. Great recipe!
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Yummy! This was a great recipe. My boyfriend usually doesn’t like homeade brownies but he loved these! I will make these again, for sure!!
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I love recipes that the kids can help me with, and aren’t too fussy. This one is fantastic! So easy, minimal mess, and best of all tastes delicious!
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Brownies turned out very tasty minus the nuts (allergies). I did use the premelted unsweetened chocolate as an alternative and it worked as well. One package equals one square. Definitely a keeper.
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I didn’t like this recipe. Even with a greased pan, the brownies stuck very badly, plus they were uncooked on the inside even though I baked them at the suggested time. If I would have baked them longer, they would have been burned on the outside. A big thumbs down!
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Well, I tried this on a suggestion from a friend. I was disappointed. Even after following others tips and hints, there are other brownie recipes out there. Sorry and thanks anyway.
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These brownies were exactly what I have been wanting in a brownie! They were moist and full of flavor. Great!
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My daughter made this 3 times in one week! It was so easy for her! They taste great and since we did use a smaller pan for thicker brownies we adjusted the time and they came out perfect!
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I cut the brownies into 1.5″ squares and coated them with melted dark choc! My fiance and friends loved them, some of my friends even asked for the recipe. However, I personally think that it was too sweet even though I had recuded the sugar.
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Delicious batter, delicious brownies! 325 in glass pan for 35 minutes.
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my 14yo daughter made these by herself. They were very good.
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I added a 1/4 cup of milk and flour to make them more cakelike. The box says to add 1/2 cup each. I also added 1 cup white chocolate chips. Yum! great recipe, will definitely use again. Can’t wait for my boyfriend to get home and try it.
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My daughter and I were on a quest to find a good recipe for brownies. This is THE ONE!! Easy. Did not need to make any changes to this recipe. We have made it 4 times in the month of October for friends and family,so far everyone has loved it.
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I found this recipe in a brochure from a grocery store a few years ago. These brownies are very easy to make! Just the thing if you are looking for a fudgy brownie as opposed to a cake-y one. A word of caution: they will stick to the pan! The original recipe calls for covering the pan with foil, leaving enough at edges to form handles. Grease the foil generously. It works well.
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I live in Russia and am always looking for simple recipes with ingredients I don?t have to carry in my suitcase from home ? this one is awesome! Several people suggested following the instructions exactly ? the first time I tried substituting cocoa powder and butter for unsweetened chocolate squares (they don’t have those in Russia), I also wasn?t paying attention and put the eggs in before the sugar, maybe the problem was the butter was too hot and semi-cooked the eggs? I don?t know, but the batter was chunky and not nice at all. I cooked them, and they tasted good, but the texture was gummy and I needed a chisel to get them out of the pan.
The second time I followed the recipe precisely, and they were perfect. My whole house smelled chocolatey and when I taste tested one, I ended up tasting (uh) three. Nice and crusty on top, soft, but cooked in the middle, my second batch didn?t stick to the pan at all ? I was going to try out several recipes, but I will go no further. This is my brownie recipe ? I?m sure my Russian friends will love them! (Guess I?ll be packing unsweetened chocolate squares in my suitcase!)
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this is by far the best brownies recipe I have ever made!!
Something nice for the holidays, crush up a few candy canes, and add the in, I can’t make them fast enough! -
The absolute best brownies I’ve ever had or made. I’ve been looking for these results for years. Dangerously delicious fudgy brownies. I substituted the walnuts for pecans, which I thought made them even better!
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This is truly the BEST brownie recipe I have ever made (or tasted, for that matter). I used cocoa powder and oil instead of the chocolate squares. I also found it unnecessary to line the pan, unlike another reviewer posted. I generously greased it, and the brownies came out fine. If you’re looking for a brownie recipe that tastes just like – and probably better than – your favorite boxed mix, this is it!!
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One Word: Delicous! It yielded more than 12!
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very good brownies and very easy to make. not as chocolatly as i usually like them though.
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I found this on the box of my Baker’s Unsweetened Chocolate and gave it a try. My family & I agree that they are delicious. As another reviewer mentioned the instructions do say to foil & grease the 9 X 13 pan, which I did & used pam with flour, and I had no problems with sticking.
I followed the variation on the box for a more cakey brownie which was to add 1/2 cup more of flour and 1/2 cup of milk. Perfect. Will definitely make these again 🙂
Edit: I made these again and cut the sugar down to 1 1/2 cups, while upping the vanilla to 2 tsp and they were much better.
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Good but I think it needs less sugar & more chocolate. I used pam and a dusting of cocoa powder to prevent sticking. I removed it and cut it up when it was still warm. No problems.
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I made these brownies today (omiting nuts, since I don’t like nuts). The taste was okay, chocolatey and not overly sweet, but the product was a little off for brownies. First, the texture wasn’t very moist. Usually brownies kind of fall apart, these stayed together perfectly. I suppose they are more of a cake brownie than a fudge brownie. The tops were crusty, and I only baked it for 30 minutes–not the full 35. So, I don’t know if they were overbaked and that’s why they were somewhat crusty and dry. Overall, the recipe was very quick and easy to clean up. But, I would rather spend a little more time and clean up for more moist, sweet choclatey brownies.
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I am very finicky about my brownies, and this is the ONLY recipe I have ever found (and I have tried many..) that produces a super-rich fudgy, brownie very similar to a “Betty Crocker” brownie. I too substituted cocoa and oil for the chocolate and it turned out great. Next time, I will double the recipe to produce a slightly thicker brownie. Wonderful, thanks.
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Quick, easy and better than anything that comes in a box.
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These are great! Just put foil in the pan and grease the foil and you’ll be fine. So easy too! You really only have to use one bowl. I put powdered sugar on top and they were really good. Never again will I buy a brownie mix at the store!
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I’ve made these twice, both times turned out excellent. Better than any box mix. I greased the tin foil lining like other reviewers recommended and haven’t had any issues with sticking to the pan. They also keep well, three days later they are just as yummy.
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I’m surprised no one else has mentioned this – maybe it’s because I used unsalted butter – but these tasted flat to me! Otherwise very good; next time (there will be a next time) I’ll add a tsp. of salt.
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Easy and quick… and very tasty! This is the traditional non-cakey brownie; more fudgy. As pointed out, it’s the same as the recipe on the box of Baker’s Unsweetened Chocolate.
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These are great! My whole family loved them and they were nearly gone by the end of the day. I made them without the nuts. I expected to have a cooking-time problem after I read the other feedback, but these cooked fine for me in 35 minutes.
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WOW. Absolutely excellent! I used real butter, and a dash of milk, and added 1 more square of chocolate just because I wanted it very chocolatey. Man the moisture, consistency, EXCELLENT!!! I’m not buying the box anymore. SO EASY AND FAST!
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I made 1 1/2 times this recipe in an 11×17 pan. (Change the quanity to 18) I didn’t have any unsweetened chocolate squares, so I substituted 3T cocoa powder and 1 T shortening for each 1 oz square. I melted the butter and shortening together and then stirred in the cocoa powder. I noticed some of the reviews said the batter was really thick and hard to spread. I added 2 T water, and while the batter was still thick, it was a little easier to spread in the pan. Be careful on your bake times – mine only took about 25 minutes.
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These brownies were easy enough to put together. However, despite appearing to be cooked all the way when I took them out, they were raw inside. I put them back in the oven and cooked them longer. They came out better, but not the brownies I thought they would be. Nonetheless, they all got eaten. The taste to me wasn’t as good as a box mix and I will try to find another recipe I like better. Not sure if I will try this one again.
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These are delicious. I baked them just shy of 35 minutes and they came out just the way our family likes brownies. These don’t have baking powder, so are very fudgy! I added a pinch of salt and left out the nuts.
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Disaster for me. Used semi-sweet chocolate– result was a light brown cake unfortunately. And after the recommended 35 minutes, brownie was still so raw. Maybe will try again since this gets such rave reviews.
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Made these for my father-in-law’s birthday and they were a huge hit. In my usual fashion I did a few substitutions/additions:
1. I used hershey’s “special dark” chocolate. (113 metric grams)
2. Cut back on the sugar by 1/3 (sugar in bar)
3. Added 2 tbsp cocoa for extra chocolatey goodness.
4. Added mini semi-sweet choc chips instead of nuts.
Only cooked about 30-32 minutes. Because of the high sugar/chocolate to flour ratio they need to cool before they are set. Don’t overcook. Line your pan with tinfoil that goes over the ens of the pan so you can lift out when cool for nice easy cutting. Great! -
Delicious! And SO easy! Bang goes my diet :@)
I did use a slightly smaller sized pan so had to bake for a little longer and kept checking them. I have baked these for a friends party and added the nuts at the end on only one half of the tray (as there are a couple who dont like nuts) and I’m expecting them to get an big thumbs up from everyone, if there are any left by the time I get there of course! -
Very easy recipe to try if it is your first time baking. Fun for the children to as they can make something and receive the reward in under one hour.
They also taste great! -
These were the best brownies I’ve ever had. My boyfriend prefers cake-like brownies, but still loved these even though they were fudge-like. We made a few changes. First, we didn’t have any vanilla so we substituted real maple syrup to add flavor. We also added only 1/2 the walnuts and added semi-sweet chocolate chips in place of the other 1/2. Pinch of salt is a good idea too.
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I didn’t have any brownie squares so i used 12 tblspoons cocoa powder and three tablespoons vegetable oil. It came out perfectly fine. I also was talking on the phone and forgot to add the vanilla extract, and it still tasted great. Crispy outside nice and moist center. I will definately be making this again.
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Not a disaster for me. Didn’t stick to the pan, or turn out raw or anything. I simply thought these were far too sweet, and not nearly chocolaty enough. A disappointment…
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I didn’t have any squares, so I used the 12 to 3 ratio for cocoa powder/oil. I was also out of nuts, so I omitted them also. I didn’t have any trouble spreading the batter or getthing them out of my glass pan sprayed with PAM. They were VERY chocolately. I didn’t bake them for 35 minutes either – more like 27 or 28, but that could have been my pan. I just watched closely for slight pulling around the edges.
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I made the recipe according to the instructions (except for adding nuts) and was pretty dissappointed. They weren’t nearly chocolatey enough. I should have added an additional 2 1-oz squares of chocolate (at least) when I saw how light-colored the batter was. I made these for a day-trip I took with 15 people today, thinking that the brownies would dissappear as quickly as other baked goods usually do, but no one was very interested after their first tastes. The texture/consistency was good and the recipe was so easy and fast, that I might give it another shot (adding more chocolate next time). Otherwise I’d call this recipe “One-Bowl Butter Brownies”, because all I tasted was chocolate flavored butter!
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Yummy brownies! I’m a newbie in the kitchen and even I did this one! They turned out great!
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I didn’t care for these very much. Too sweet, not enough chocolate. I even cut the sugar by 1/4 cup, added an extra oz. of chocolate, and 2 T. of chocolate powder, and they still weren’t very good.
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Yummy and easy, but a little too sweet. I plan to reduce the sugar next time.
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It says to cook for 35 min. I did, then I cooked for an additional 10 min. STILL A BIG GOO. Trashed the entire 13X9 tray. Will not try again.
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These were awful. My daughter made them and followed the recipe exactly. They were so gooey after 35 minutes that she baked them another ten minutes. Then they were still gooey. After cooling, they turned into cement. We had to soak the entire thing in water just to be able to get them out of the pan so we could use the pan again. Sorry, but we won’t be making these ever again.
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Made it for people at work and they loved it. Who needs a box when brownies are this easy!
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This is the exact recipe found on the box of Baker’s unsweetened chocolate squares. I made them last night and they’re really good! They came out nice and fudgy! A bit sweet though, like other people have said; i’ll probably reduce the sugar next time.
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This is a quick and easy recipe. I used a touch of baking powder and mixed in some chocolate chips as well and it turned out swell. Cheers!
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As always, this came out fudgey and good. Not too gooey in the middle. You have to watch them like a hawk when you bake them. Your oven temperature must be accurate (get an oven thermometer). There’s a point when the middle is set nicely and the edges are crispy. If your oven temp is right, this will be between thirty and thirty five minutes. I know it sounds like work, but having your oven temp set properly will help with almost all baking recipes. Mine was off by almost fifty degrees!
New ovens have the ability to adjust the oven temp. It’s in the owners manual.
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excellent!!
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This turned out good for me only I made several adjustments. I sprayed my pan (glass 9×13) with Cooking spray instead of using shortening or using foil. Secondly, I melted my butter and chocolate in a double boiler. It takes a lot less time to melt the chocolate that way. Next, I took mine out after only 30 minutes b/c they were already starting to brown too much on the edges, next time I will check them at 25. Also next time I will use more chocolate and possibly less sugar. Maybe Throw some chocolate chips in there or something.
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My four year old daughter made these with a little help.
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These were horrible! They looked like overcooked syrup. They were not fudgy at all! I had to throw the whole pan away!
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I’m shocked at some of the negative reviews! I use this recipe often, sometimes as is and sometimes as a base recipe, and it has never failed me! They’ve always come out fudgy without being gooey, and definitely chocolaty enough as is. Of course, because I’m me, I usually use 5 oz. of chocolate instead of 4, and also stir in about 3/4 cup semi-sweet morsels (good ones, like Ghirardelli). By far my favorite brownie recipe as is or for a base recipe.
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They didnt come out right at all. The top was cooked but the bottom was way to gooey. My girls didnt even like them 🙁
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Wasn’t horrible, but not fudgy at all. More like still gooey in the center and I cooked them til they were done around the edges. I used 1/2C less sugar than called for, but still very sweet. Will try tweaking one more time then try another recipe. Will try using only 1C sugar and more chocolate. This time I even used the Special Dark baking chocolate, but the result was far more sweet than chocolatey.
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I just cut up my first batch and my 3 year old and I love them. I had the unsweetened chocolate package where the recipe cam e from. I took a comment from a review to cut out some of the sugar so I only put in 1 1/2 cups. One thing that may be confusing to some of the people who’ve been rating this is they may have not put in the correct amount of chocolate to balance out the sweetness or butter. The box reads that “one square” is really the 2 pieces connected, like a bar of chocolate. So to use “4” in this recipe is really using 8 individual squares. My batter was very dark brown and tasted great before I baked it. Those worrying about raw eggs should relax. It is always a good idea to taste the batter so you know what kind of flavor you’ll end up with. Mine turned out likely crisp on top and nice and fudgy on the inside. I had some extra choc. chips so I carefully sprinkled them on top right before going in the oven. Adds a nice decorative touch. Also, I used both the tin foil and PAM. Worked great. I will make this again.
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The best brownie recipe I have found… But I altered it a bit..
I use 5 squares of unsweetened chocolate and 1 3/4 cups of sugar.
I ALWAYS cook them on Parchment paper and have ZERO sticking problems. -
These are great!
In the interest of cutting some fat and calories, I did replace 1/2 cup of the butter with 1/2 cup applesauce, and then reduced the sugar from 2 to 1 1/2 cups. Still sweet and moist enough!
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I made this with my 4-year old daughter and 4-year old nephew. EASY to make and they tasted great. I’d made homemade brownies once before and didn’t like them. This recipe was far better. I will definitely make them again. They were actually better after they set/cooled but not many made it to that point!
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I followed this recipe to the letter and I did not llike the results I have been cooking and baking for 20 years and I’m not sure what went wrong, let me know
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The brownies seemed a caramel colour rather than a deep chocolate, so I added extra chocolate. Other than that very good, nice and fudgey. They only lasted 5 minutes.
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Here’s what I did because I have a diabetic in the family and from my experience in the kitchen and my mother sharing hers over and over. I’ve figured out where some people have gone wrong.
1) It’s too sweet! Even though I cut the sugar. Watch the chocolate and butter. Don’t use sweet or sweetened butter. Cut back the sugar by 1/2 cup if you are using semi-sweet chocolate. This recipe is for unsweetened chocolate. Not enough salt, watch out that you use salted butter rather then unsalted butter. If you do end up with unsalted butter don’t panic it’s not ruined use 1/2 tsp of salt in your recipe per half cup of butter. As for my recipe I cut back on the sugar to 1 1/2 cups of splenda instead and it came out fine. I also added 1/2 cup of milk and increased the flour by a 1/2 cup. I realized after 10 minutes into baking that I forgot to add my 1/2 cup of walnuts and simply pressed them into the warm batter with the back of a mixing spoon. It was hidden by the chocolate icing. Note: For those using splenda in icing, use half icing sugar and half splenda, add a tablespoon of corn starch to increase bulk. Note: Corn starch is what gives icing sugar it’s light loose feeling and it’s bulk. -
Amazing! Absolutely foolproof. Lots of chocolatey taste. I would maybe bake them a little less than the 35 minutes next time and maybe leave out the nuts, but my mum loved the nuts, and she’s the brownie expert!
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The first thing I did wrong was misread the ingredients and I only added 1oz of chocolate instead of 4oz so they came out very light brown. They also stuck to the bottom of my pan and were a tad crumbly. This time, I used the recommended amount of chocolate and baked them on the lower rack for half of the time. They came out perfect! Although the first batch was less than perfect, they were gone in two days. These taste so good, I don’t think I am going to share!! My husband does prefer cake like brownies so he is not a huge fan of these, although he did eat three 🙂
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These are really good! I substitute cocoa as directed on the package and they taste great. Thanks for an easy, yummy recipe!
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I really enjoy this recipe. I like to add twists.
1. Peanut Butter – a personal favorite – after making the brownie batter and placing it in the pan, mix 1 tbsp melted butter, 2 tbsp sugar, and 2/3 cup peanut butter. Then drops spoonfuls over the batter. Use a knife to “swirl” the pb into the brownie batter by “cutting” stripes in one direction, and then switch to the other direction. Bake as normal.2. Cream Cheese – husbands delight – mix 8oz of cream cheese, 1/4 cup sugar, and 1tsp vanilla. Spoon into batter as described for PB. Bake as normal, might need to extend baking time by 5 minutes (use toothpick test).
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I have made this several times with my toddler. So good and so easy!
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Not a big fan of these but I’m used to those amazing two bite brownies that you buy at the grocery store. I only had semi sweet chocolate so I used less sugar. I’m going to keep searching for the perfect brownie recipe.
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Very easy – they turned out perfectly! I added some chocolate chunks to the batter as well – turned out wonderful!
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This recipe turned out extremely cake-like and not at as chocolaty as I would expect of a brownie. I’ve never had any trouble with chocolate recipes before but I didn’t like these at all. It wasn’t worth the ingredients.
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These were yummy and came out perfect! I did change a couple of things (always do) – used 3/4 cup cocoa and 1/4 canola oil whisked until smooth (no baking chocolate) and added 1/2 tsp almond extract but otherwise followed the directions. We will definitely be making these again. They are insanely sticky, though; I will definitely try the foil trick next time.
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I followed the recipe exactly, and used the foil method suggested by several for the pan, but we weren’t really impressed with these. I’m going to keep trying other recipes for brownies.
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Excellent!! However, I only had semi-sweet baking chocolate so I cut the sugar down to 1 cup and took the suggestion of a previous reviewer and added two teaspoons of vanilla. MMMMMMM!
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I followed the recipe exactly (used whole wheat flour instead of bleached flour though). brownies came out very gooey and tasted like nothing but sugar. I baked them for an extra 25 minutes but they were still “undercooked”.
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Im just learning to cook and they worked for me.
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My dad made these for Thanksgiving and they were amazing. Tip: under-cook them by just about a minute, and they come out tasting like fudge.
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These brownies are SO EASY to make & are just wonderful! Crispy on the outside & chewy on the inside. I did make the following changes:
Used semi-sweet baking squares instead of unsweetened (that’s what I had on hand) — used 5oz. instead of 4oz.
Used only 1c. of sugar since chocolate was semi-sweet
Used butter flavored crisco instead of butter
Used spelt flour instead of all-purpose since I’m sensitive to wheat
Added 1/2 tsp. of kosher salt to balance the sweetness
Simply decadent!!! Thanks for the recipe 🙂
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kind of a disappointment. I think the baking time is a little long on these (35min on recipe).. I only baked for 30 minutes, and they were already well done. These were alright.. but not the best brownies I’ve ever had. I like really rich, chewy and dense brownies. These were kind of dry. I would not make again.
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I used semi-sweet chocolate without realizing it. Way to sweet with the 2 cups of sugar. My biggest disappointment was the lack of chocolate taste. I am not sure this would change if I had used the unsweet chocolate to begin with.
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This is a great brownie recipe that takes less than 6 minutes to put together. I did substitute bitter sweet, 60%cocoa chips and it still was awesome. I also have celiac disease & cannot eat wheat or gluten so I used a blending of rice flours, tapioca flour, & xantham gum powder. WOW The Brownies are Fantastic, my husband LOVES them and that is what makes me happy….
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VERY easy! These have a nice flavor, but mine were not as soft and chewy as I like, but I give 5 stars because my sons (ages 11 and 6) ate every last one and then asked for more.
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