- Most Helpful
- Highest Rating
at first I thought the mix would be way to dry it seemed so crumbly before I baked, but after baking and cooling they are delicious!!
Surely this is a misprint. I made these for our tree trimming party and followed the recipe EXACTLY. They were a disaster - super dry! Where is the liquid? I took them out of the oven after just 20 minutes. (My oven temp. is correct, by the way. I checked with a thermometer.) I was embarrassed and disappointed. I wasted good ingredients on these.
I followed exactly what doleful did...cutting the sugar and using butter rather than shortening! I am an avid "brownie recipe" connoisseur, always searching for a better one and I think my search ends here! Thanks wyojess AND doleful
The texture of a brownie like this is highly sought after and rarely achieved. I'm always on the lookout for a true 'chewy' brownie. Most recipes that claim to be chewy aren't, so this was a great surprise. I made three adjustments: less sugar; -more like 1 1/3 C.; butter, baby! (forget the shortening); and no nuts (I like a smooth brownie with little interference). Also, since I didn't use shortening my method consisted of mixing melted butter, eggs, vanilla, sugar, then combining with the pre-mixed flour, baking sode, and salt. The brownies were perfectly thick, super chewy, and chocolatey of course. A glorious 'crust' of crispy goodness formed as a top layer of the brownie which was just another facet of this brownie recipe that I loved. Thank you wyojess!