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These tasted just like the brownies I grew up with. More of a bittersweet gooey type rather than cake like. Yum. I used pecans and cut into 12 pieces vs the 16 which would be a challenge I think.
These were good. I didn't have unsweetened chocolate so I used some Mexican chocolate generally reserved for hot chocolate. However, I forgot to add the vanilla because it was left out of the directions. Either way, they came out great. I, too, added an additional 10 minutes of cook time to make them fully cooked. Alaskan Amateur, remember that everyone's oven is different so times and/or temps may need to be adjusted. Not a bad last minute chocolate fix. THANKS!!!!
I used a 9x13 inch pan, lined it with foil, added the brownie batter, and then adjusted it to fill about 2/3 of the pan, which made the brownies the perfect depth when cooking. Rather than a 1 cup of nuts, I did 1/2 cup chopped pecans and 1/2 chocolate chips. The result was amazing. They were chewy, very chocolatey, and the flavour was great. My official homemade brownies.
These may have tasted alot better had they cooked correctly, but I followed the directions exactly and the center was jiggly. I left them in the oven for maybe another 10 minutes and the center got firm, but didnt rise up like the outer edges (which weren't overcooked, btw). The end result was decent tasting brownies on the outside, and a dark gooey fudge-like substance in the middle. Maybe a more experienced baker than myself could explain what happened and offer a remedy.