By gourmetmomma on August 01, 2007
Photo by **Tinkerbell**
Photo by **Tinkerbell**
"Oooey, Gooey, Rich and Chewy. If you are a fan of cake-like brownies, these are NOT for you. This makes a small pan of brownies that are moist and dense and need no icing. They form a crust that cracks and is a wonderful contrast to the fudgy texture of the brownie. Like all other basic brownie recipes, these are a great base for adding in chunks of chocolate, nuts, or whatever. As an adult, I like them with a 1/2 tsp of espresso powder added. For the brownie purist, the nuts are strictly optional. When I'm having one of those "must have chocolate" days, these are the perfect fix. After 1 brownie, I'm cured."
Serving Size: 1 (603 g)
Servings Per Recipe: 1
"Perfect Brownies. I like a fudgy chewy brownie and these were exactly that. I followed the recipe exactly including bake time. I omitted the nuts because I like a plain chocolate brownie. I cooked them for 25 minutes. I let them cool completely on a wire rack in the pan. I don't know how these could be cakey with no leavening agent.
Anyhow they are perfect"
"After reading all the previous reviews I wondered how these brownies would be. I followed your directions to a T. I made a double batch and baked them for 35 minutes in a metal baking pan.
They turned out perfect!! They were chewy, not the least bit "cake like", and enjoyed by all. I will add this to my recipe box. Oh, my family is already asking for a rerun. Thanks so much for this wonderful, easy to make recipe."
"These are fudgy and kind of chewy around the edges which is the way that I like my brownies. I made these yesterday and when I woke up this morning someone in the family had eaten nearly the whole pan, all except for 2 brownies. I think my son and his friend are to blame. Next time I make these I'm going to hide them in my room! I've made these tons of times now and I sometimes double this recipe and put it in a 13x9 pan and bake for 35-40 minutes. These brownies are total chocolate heaven. I think that this would be a great recipe to make a mix from too. I'm going to double this recipe and put the dry ingredients in a canning jar. This mix would store well because it doesn't have baking soda or baking powder in it. I think that it would fit in a quart jar."
"These brownies are a staple in my house. My fiance and I entertain the same group of friends virtually every weekend, and at least twice a month I whip up a batch of these brownies as a dessert to keep us going as we chat late into the night, when dinner has long since worn off. ;) I don't even have to say a word to them; all they have to do is see me bringing out the ingredients, and there are cheers of delight all the way around. I never have leftovers. (Two weeks ago, after the first batch disappeared in the blink of an eye, everyone begged me to make a second batch -- and when I said yes, one of the friends, someone who's usually rather shy, gave me a HUGE hug of thanks!) Sometimes I add a touch of almond extract to boost the flavor, and on occasion I've instead used peppermint extract and mint chips, but the only change I regularly make is with the cocoa -- we all prefer dark chocolate, so when I have in the pantry (which is most of the time), I use Hershey's dark chocolate cocoa instead of the more common milk chocolate variety. This is a real winner! Thanks for sharing!"
"These are, hands down, the best brownies I've ever made. And SO simple. I added nothing and they were perfect."
"I chose this recipe specifically because it said they were NOT cake-like brownies. Unfortunately, the second I took them out of the oven and dropped the sides of the Perfect Brownie Pan, I could see from the texture that there was too much egg in this recipe to produce chewy brownies. I'm afraid I couldn't eat the whole brownie. My kindergartener and her friend thought they were fine, but I still ended up throwing out at least half the batch. I made a double recipe to fit the pan I was using, but that's been done many times without altering the results. I'm sorry I just can't agree on the texture of these; I'm a brownie snob according to my DH. :)"
"These were decent for one bowl brownies. They were chewy and easy to make."
"I tried this recipe because it specifically said they are not cakey brownies... but they are actually very cake-like, probably due to the 2 eggs. They were also very cocoa-ey, not so sugary. I doubled the recipe, used butter instead of oil, and cooked in a 9X13 pan for 45 minutes. They came out perfect. Next time I will add less cocoa and either use very small eggs or just one large egg."
"These were delicious. I followed the recipe to the "T" until I saw the eggs on the table and the brownies were in the oven. I pulled the pan out of the oven as it had only been in a few seconds. I put the batter back into the bowl and mixed the eggs into it. I had sprayed the pan with Bakers Secret so the brownies released from the pan nicely. I liked that this makes a smaller amount of brownies so you do not have a lot of leftovers. Made for *I Recommend Tag Game 2010* they were recommended by *4H Mom*"
"This quick & easy recipe requires simple ingredients that you always have on hand. The flavor & texture were just right (especially if you let the flavor develops by keeping them refridgerated overnight). I tweaked a bit by adding 1/4 tsp Baking Power + 1/4 tsp Salt. Instead of dumping all ingredients in a bowl, I started by mixing cooking oil well with sugar. Then, I added eggs & vanilla extract and stir until incorporated. Finally, I added all the dry ingredients, give them a good stir again before pouring the mixture into my baking pan. This will be my one & only recipe for brownies. Mthks for sharing!!!"
"These were SOOO good, especially if you're in need of chocolate and don't feel like going to the store to get a kit. I used the deep, dark Hershey's cocoa with the antioxidants and the brownies came out black in color. They tasted amazing. Easy to make and wonderful tasting. Gooey and everything. Thanks so much for posting!"
"tried this recipe and followed it without changing a thing... and thing and it turns out great, the only thing was i think next time i may need to reduce the amount of sugar, but i put the fault on the sugar quality i have in my country, which is sweeter (somehow..) cause this happens most of the time..<br/>despite of the sweetness, the texture was great, it is chewy and fudgy with really nice crackling crust on top, i didn't manage to take any pics cause it's all gone by the time i write this review :)<br/><br/>THANKS A LOT FOR THIS!! i've been looking for a simple recipe that'll make this kind of brownie, and it is definitely not cake-like, it's moist inside.. with a good quality of cocoa powder, this is one delicious 35 minutes brownies i've ever made (wait.. this is the best brownies i've ever made in fact). again.. MANY MANY THANKS!"
"These are simple and very good. I made one change and it was substituting melted butter for 1/2 the oil-effectivly adding 1/4 c. butter and 1/4 c. oil. Don't over bake these! Take then out of the oven just before the center is done and let them par-bake."
"Wow..these were sooo good. I ran out of vanilla extract and used mint extract instead..nice chololate/mint combo. Really good fresh out of the oven with vanilla ice cream."
"Very very nice, however a added a bit of my own to pump it up A tsp almond essence A tbsp lemon juice 3 tbsp Amaretto (disarranno) (Disarranno amount it choice) Yum Yum Yummy!!! My mum in law loves it, now that's a plus x"
"I followed the recipe to the T...except that I convection baked it rather than regular bake. The oven automatically adjusts the temperature difference. They came out a bit dry and hard. Should I have shortened the cooking time also??"
"Was looking for a quick brownie recipe that didn't have dairy or soy. This brownie is amazeballs! Evening I love about brownies...chewy, with some crunch on edge. Very versatile, I reduced oil slightly and added creamy peanut butter in ratio tho oil I left out. Was about two tablespoons! Yum yum yum"
"A perfectly respectable home made brownie. Tasted great the next day also."
"Really good overall taste, but too oily. made a double batch, so next time i will cut the oil by half"