6 Reviews
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thebakingbandit on 9.24.2012
OK, so I replaced half the shortening with applesauce, half the sugar with stevia and half the all-purpose flour with whole wheat and these are without a doubt the richest, chocolatiest, most decadent brownies I have ever had, let alone baked. Seriously, I cannot recommend this recipe highly enough.
lowcountryheather on 1.29.2011
This is my go-to brownie recipe from now on!!! The texture and chocolate’ness’ is perfect! I have also made a second batch with the recipe 1/2’d and used an 8×8 pan; still turned out perfect!!!!
nbertucci on 9.23.2010
Y’all are crazy – I followed the recipe as is and found it perfect! I loved the texture and chocolate taste! in fact it was even better with the home made frosting she has!
1sarahb on 9.20.2010
These have a good texture, but I doubt I’ll try this recipe again. Based on the previous review about them not being as chocolately as expected, I used bittersweet chocolate instead of semi sweet and sprinkled in some extra chocolate chips on top before baking. They still aren’t super-chocolately. Also, I had to bake an extra 20 minutes, for a total of 45 minutes, even though I used a 9×13 glass baking pan.
apps4life on 8.2.2010
I don’t know, these just didn’t turn out as chocolatey as I wanted. Texture is perfect, I’m going to try adding another chocolate square to see if that does it.
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Laurie - Simply Scratch on 1.30.2011
I’m so glad to hear you love these! These are my “go to” brownies too!
lowcountryheather on 1.29.2011
This is SUPER! As I stated in my review, this recipe even works well when 1/2’d in an 8×8 pan!! Which is great, because that is less for me to binge on!! Ha Ha! Thanks!
Laurie - Simply Scratch on 1.6.2011
I just want to respond to some of the reviews on this recipe. My recipe calls for unsweetened chocolate, and for some reason when I posted this recipe on tasty kitchen, I stated that semi-sweet chocolate should be used {silly me}. So for the record PLEASE USE UNSWEETENED CHOCOLATE… I changed the recipe to reflect this!