11 Reviews

I doubled the recipe and put it in a 9 x 13 pan.... The PERFECT brownie!!!.. You just want to eat and eat them!!!....Thank You!!!

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Chef Deb July 11, 2009

This is a very interesting yet delicious brownie recipe. It calls for only 1/4 cup melted butter so the batter is very thick, and the finished brownies (I baked mine in an 8-inch pan for 20 minutes) have a nice crackly top, but the crackle is very thick and not shiny, unlike typical brownies. However, they are absolutely delicious, chewy and fudgy, and remind me of the best boxed brownies (which was always my goal - to make homemade brownies that are as chewy and tasty as box mix brownies). However, I just wanted to double check - is the 1/4 cup of melted butter correct, or is it supposed to be 1/3 or 1/2 cup? Thanks for posting this recipe!

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Puptentjr October 15, 2012

Delicious brownies! Chewy, fudgy brownie goodness. They are incredibly simple to make. I went ahead and baked them in a 9x13 pan. I think I would like them a little thicker next time so I'll go the 8x8 route. Thanks for posting this great recipe!

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Lucky in Bayview January 25, 2013

I've been on the same "perfect" brownie quest all my life. I'm happy to say that my search is over. These brownies are super easy, with a soft & chewy texture, not cake-like. I made them for dessert last night and the whole pan (I used the 8x8 for thicker brownies) was gone by this morning. They really are the "can't stop eating them" brownies. :) I do like to make brownies with frosting once in a while, but I loved not having to spend the time doing it unless I want to. This recipe is just perfect for a quick brownie fix without a lot of time or ingredients involved. I used double dutch processed cocoa and a stick of Imperial brand margarine in this recipe. (I would usually use butter but DH accidentally bought margarine - & now I know how I'm going to use it all up! LOL) Thanks so much for posting your creation, No More Sweets! I'll be using it again & again! Made & devoured for Spring 2009 Pick A Chef.

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**Tinkerbell** April 12, 2009

This is fabulous and thanks for sharing. Use a hersey candy bar for the frosting. Just put the candy bar on the top of the brownies when they come out of the oven and then smooth out when it starts melting. YUMO

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nrmcmanigal_8965855 February 07, 2013

Best Dang Brownies I ever ate and made, I use one cup of sugar and Hershey's Special Dark Cocoa powder and margarine and they turn out great.

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Richard M. June 30, 2014

I've made these brownies twice this week and the taste fantastic! I used an 8x8 pan and found that I had to bake them for 40-45 minutes. My only issue is that is with cutting them. Even completely cooled (first batch was cooled overnight before cutting) they get butchered. No matter, the shape of the cut doesn't change how amazing they taste! ;) Will be using this recipe over and over. Thanks!

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rainyfriday April 11, 2013

These are really good. I thought the batter was a little dry so I added about a tablespoon of vegetable oil. Baked in an 8x8 pan and they turned out great!

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Grandma Deb March 24, 2013

5 star all the way!! I love how it only uses 1/4 cup of butter but are still have wonderful texture. My husband was the "taste tester" & loved them. I used half sugar, half Spenda, subbed 1/4 cup of whole wheat flour for the all purpose & baked for 20 minutes in an 8X8 pan. SPECIAL thanks to Puptentjr for writing down the adjusted cooking time--I foolishly thought that since these would be thicker brownies, they'd need 35 min of bake time. They would have burnt to a crisp w/o that helpful review! 20 minutes was perfect for the 8X8 pan. Thanks again for sharing!!!!!!

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LUVMY2BOYS February 10, 2013

I used whole wheat flour, 1 cup of sugar, and an 8 x 8 pan. Amazing!!

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ninjanick February 03, 2013
No Comparison Brownies