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When I couldn't find the book with my usual brownie recipe, I decided to try this on I have had saved on my to-try list for a while. Big mistake. The dough is hard and thick, almost impossible to spread. I originally was going to make brownie bites, but I could not get the dough off the spoon and into the paper liner, without the liner coming back out with the spoon. Generally, it was a royal PITA. So I revised my plans and decided to make regular brownies. I couldn't grease the glass pan, because then it would not spread, it just slid around and stuck to me, the spoon, the bowl, etc. So I finally put it into an ungreased glass pan. After baking at 350 for 35 minutes, it was still uncooked on the inside, hard and dry on the edges, and didn't look like brownies should.<br/><br/>I have made a lot of different brownie recipes. This is the hands down absolute worst recipe I can ever remember.

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jadeblackhawk March 16, 2013

moist and chewy - just what I was looking for :-)

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Random Rachel August 19, 2012

Very Flexible and tasty brownie with a nice soft yet light texture. I cut the recipe in half and baked in a 9x9 pan, also used a really good quality dark cocoa powder instead of the suggested baking cocoa. I then cut these into harts and placed atop of Raspberry Sauce and layered with White Chocolate Mousse for a very special valentines treat. Thanks so much for the post.

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Debbwl February 12, 2012

These had great flavor but were really dry. I followed the recipe exactly as written (I even went back and double checked as I thought I had done something wrong). I did not add the optional nuts nor did I top the brownies with sugar. I only cooked for 15 minutes so I didn't overbake so not sure what went wrong.

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bmcnichol June 30, 2010

These brownies were so good I literally had to force myself to give most of them away so that I would stop eating them. I followed the recipe for the most part, but I added a little bit of dark chocolate to the melted butter and a little extra water. Even with an extra table spoon of water the brownies were really thick and hard to spread in the pan. I got it in the pan and then used a piece of parchment paper to press them down into shape. Worked perfectly. I was a little worried, because of how thick the batter was, but these turned out great! I live in Germany now and they don't really have brownies, but even the Germans liked my "traditional American cookie" :)

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komcdonald June 08, 2010

Really wonderful brownies! Used to babysit for this awful woman when I was a little girl and the only reason I ever accepted her jobs was because she had these amazing brownies... Tried a bunch of recipes and this is definitely close if not better than the ones she used to make! Easy recipe and a total hit.

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mandivanafrican June 03, 2010

Best homemade brownie recipe I have found!! Thanks!

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brookydoodle May 01, 2010

FINALLY!!! I even substituted a little applesauce for the butter and used half whole-wheat flour...and they were still moist and rich! I agreed about the little crackly layer on top -- that made it! Oh, I also used a silicone brownie pan which makes a huge difference. The outside was as moist as the inside. Thanks for sharing and we'll be baking these for years to come!

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Jennabelle February 06, 2010

This is a really good recipe! It's hard to make good brownies "from scratch" and I usually don't attempt. But my daughter got an easy bake oven for Christmas and I promised to bake with her last night. We couldn't because we didn't have a 100-watt light bulb. So I had to come up with something else quick! These brownies were so easy to make and came out moist and chewy, just like a premium box mix. The batter was very thick, which made me a bit skeptical, but they turned out just perfect.

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lisa mack January 07, 2010

Oh, Wow. I just ate "a few" and these brownies are delicious. They were a small but chewy, very moist with the top flaky, a bitter not too sweet taste, but chocolaty-enough to satisfy that brownie or chocolate craving. I made it just as the recipe called for, softened the butter a bit by microwaving it, the batter was smooth, not at all dry, and baked in a 13x9 cake pan for 25-30 min. Cut them up 6 by 8 to make 48 pcs (each should be 1 pt. on WW). TIP: Adding the confection sugar not only makes it prettier, but adds a touch of sweet flavor. It definitely was a hit and on my recipe book. :D thanks so much.

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CAZ OF NY! October 15, 2009
Chewy Cocoa Brownies