This recipe is fantastic! I was nervous being my first time making brownies from scratch out they are out standing. I added a few this like chips and nuts it came out so good!
Delicous and easy! My son loves them and we do too. I added chocolate chips
My niece is allergic to dairy and most recipes call for butter or margarine so she has to go without. So reading through and googling for new recipes I came across this one and made a batch for my family. Needless to say the pan was gone in less than 24 hours. My 18 year old son was craving brownies and since this recipe is so easy I had him help me with a batch. This recipe is simply the best and tastes amazing.
This tastes exactly the betty crocker one. My family loved the brownies.
Wonderful recipe, but I did make a few changes/additions. I did double the recipe and subbed in 3/4 C applesauce with only 1/4 C oil to slightly lessen a bit of the caloric impact (or you can lessen the sugar instead of the oil too-applesauce is great for lessening either!). They came out incredibly moist, but you'll have to probably up the cooking time some. Toothpicks came out semi-wet, so I watched until the brownies pulled away from the sides a little and the top was firm and not sticky to a quick tap of the fingers. I also gilded the lily with maybe 2 T-spoons of mild dried ancho chilies reconstituted in hot water (discard the seeds when breaking them up) and finely mined into oblivion. Anchos seriously punch up the chocolate flavor to 11 without making them spicy. No seriously, they weren't spicy. Oh, and I threw in a little chopped up dark chocolate just to be ridiculous. I was not playing around here and they turned out killer!
So easy and delicious! I only had 1/2 tsp. Of vanilla extract left and was worried it wouldn't be sweet enough, so I topped it with crushed butterfinger and it was amazing! Also, I used an 8x8 glass dish and baked for about 30 mins. New favorite recipe!
I've made these twice, once with the dry mix I had bagged separately while making the first batch. I wrote the wet ingredients needed on the bag, along with the oven temp and baking time. They are very chocolatey and delicious! I added nuts and substituted a couple of TB of butter for some of the oil. I think I'll cut the oil back a little next time, and replace it with a scoop of yogurt - they seem a little too "oily" for me. However, the flavor is great. Add a dash of cold brewed coffee if you have any leftover- it really boosts the chocolate flavor. Mine bake just right in 18 minutes. I used a 9" round pan. I won't buy commercial mixes again, now that I can make moist, wonderful brownies without the artificial ingredients in the mixes. Thanks for the great recipe!
Just made them! Let them cool for about half hour. They was so easy to make and tasted great!
Love that you can mix the dry ingredients and keep it for later...also noticed that the recipe is perfect for kids because you only use one measuring cup per ingredient since they are all different amounts (except for the teaspoon used for salt and baking powder). I used a larger pan because we like ours chewy (like the edges of a thicker brownie). So we end up with thin brownies, but it's like baking a sheet of just the edges....thanks for the recipe
I made this recipe and followed the directions exactly. Very good! Just your basic brownie, no frills. I will def make again. I didn't have a 9x9 pan but used something similar in size. Only took 20 min in my oven