By Kittencalskitchen on March 31, 2004
Photo by May I Have That Recipe
Photo by May I Have That Recipe
"if your looking for an everyday run-of-the-mill cake-style brownie then pass this by, this is a a moist chewy extreme chocolate bakery-style brownie that takes little time to make and tastes even better the next day, it's everything a good brownie should be! --- I have even made these using half brown sugar and half white sugar, the amount of sugar listed will give you a sweet brownie you may reduce the sugar by 1/4 cup or more if desired or if you have a sweet tooth use amount stated --- add in a couple of tablespoons of coffee-flavored liqueur in place of the vanilla if desired -- according to a reviewer oil may be used in place of the butter successfully --- these brownies freeze very well, they are so simple to make just mix everything by hand, they bake out so rich and sinful! --- see Kittencal's Chocolate Frosting/Icing"
Serving Size: 1 (1583 g)
Servings Per Recipe: 1
"nothing short of amazing. I have not made one Kittencal recipe that hasn't been great. Have you written a book yet? If so I want to buy it, I'm sure all your classics will be in there!"
"Wow, I can't believe this great brownie!! I thought I had the perfect brownie but I do believe this is at the top of the list. I do not like cake - like brownies but those soft and chewy and this fits the bill. I omitted 1 cut of chocolate chips at the end and added 1 cut walnuts. Very moist and rich! The office ate them before 10:00 a.m. You will think they are not done when you put a toothpick in them for it will come out wet, but they are done and when cool set up perfect. Thanks for this wonderful recipe!"
"These were great! I didn't have enough chocolate chips, so I halved the recipe, used an 8x8 baking pan, and reduced the bake time to 30 minutes. I always thought you had to use cocoa powder for brownies, which I never have on hand, so it was nice to know you can use chocolate chips instead. I reduced the sugar like the recipe stated and the brownies were just sweet enough."
"Once again, thank you Kittencal for a great recipe. I like this recipe but it did turn out a little "cakey" for me, but it could have been because I substituted two things! I didn't have vanilla, so I used molasses, then I ran out of pure butter so I used butter AND vegetable oil. So, I think if I followed it to a "T" it would be great! However, even with the subbing, they turned out super moist, and delicious. I did cut the sugar, and the choc. chips, because I don't like super sweet stuff.
Next time I will still cut the sugar, but I will use all of the choc. chips, I will also just melt all the chips - as my chips just sank to the bottom, and did not melt.
Anyway, I will be making these again, with the right ingredients! But just so you know, this recipe IS very forgiving, and easy to make, and even easier to enjoy!
"I followed the recipe exactly and found these brownies to be more like a cake than brownie texture. They were more sugary than chocolaty.. I just all-around wasn't happy with them. They weren't gross but they weren't what I was looking for. This was the agreement among my group of friends, who were surprised since I usually have the yummiest baked goods to offer them."
"These were very very good and DH devoured them in 2 days. I gave them 4 stars instead of 5 because we couldn't get the middle to set up properly and I think it might have been because of all of the chocolate chips (added 2nd time). The edges were great. It was a bit too sharply chocolate for me (and I LOVE chocolate), so I might try adding less chips if I make it again. Thanks Kitten!"
"I made this for a Christmas Eve party, and I *liked* them but didn't *love* them, hence the four stars. The recipe was great and I made it exactly as stated (baked the first batch for 35 mins and the second batch for 32 minutes to try to get them a little more moist) - but they came out more like little chocolate cakes than brownies - which isn't necessarily a bad thing, but just not what I wanted! I guess the four eggs should have been a clue! Anyway, one interesting thing, as a few others have said here, they were about 1000 times better the next day and the day after that - so keep that in mind - much less cakey and much denser and richer. Still, I have always used the RZ recipe for "Whatever Floats Your Boat" brownies (no. 32204) and will stick with that one for thinner, more gooey brownies, but if your prefer a chocolate-cake brownie, then do use this Extreme version - but make it the day before serving for sure. I didn't get any oooh and ahhs on Christmas Eve, but by the end of Christmas day these were all gone!!"
"Dry, cakey brownies, will not make again"
"Another winner from Kitten! Made three times to get them right (first two were my errors). Third time was the charm! My DH practically passed out from chocolate nirvana. Used coffee in place of the water. The only challenge for me is testing for doneness when there are lots of chips incorporated.I inevitably hit a chip every time I try to test so I never know for sure when they are done! I guessed the last time and they were just a little too wet for my taste, but the boys gobbled them up. Will make again and again. Thanks, Kitten, these are smashing."
"Hands down, best brownies ever! What a wonderful recipe, thanks Kittencal!"
"Excellent brownies! I made them for a Humanities class I am taking, and they may have gotten me an A..."
"I made this recipe for a bookclub meeting, and they were completely devoured. I followed the recipe exactly except the second step of chocolate chips was changed to a mix of semi-sweet chocolate, peanut butter chips, and butterscotch chips. I also used some walnuts in them, but I think I'll leave that out next time. My oven cooks hot, so I only baked for 35 minutes. They were extremely gooey when my husband and I dug in for the initial tasting. After letting them set-up over night, however, they were the perfect consistancy: kind of cakey on the outside with a fudgy center. They were so moist and chewy that everyone even asked if they were fudge. Unlike some other reviewers, I did use all four eggs. I can't imagine these being any chewier. Those who said these were cake-like overbaked them. Be careful to take them out and just let them set even if the toothpick isn't completely clean. This is a recipe that is definetly better after a day or so. One last thing: I used unsalted butter, which I believe is necessary for all serious baking. Try to find it instead of the margarine for a more clear taste."
"FANTASTIC BROWNIES!!!!!!!! They were nice and thick and fudgy. We all loved them. I live in Colorado so I did add two tablespoons of flour and made a slight indent with my finger into the leveled 1/2 teaspoon of baking soda. Kittencal you sure do have wonderful recipes, thank you for sharing another great one :)"
"SO delicious! Best served with cold glass of milk :)"
"I guess you have to work hard to get nice brownies.. these brownies are really really good!! to date the best I have made (and to be very honest my most loved so far had been Betty Croker's.. I know boxed.. but they were just the right amount of crispy-fudgy-not too sweet for me).. I made them with a bit less than 1 cup of sugar, used good quality dessert chocolate for the mix, and did 50% peanut butter chips 50% chocolate chips. <br/>My only issue here is the process.. I needed to wash 1 pan + 3 bowls + electric whisk + whisk + spatula (at least) for this recipe.. so as I said a good thing that you need to invest a bit of extra effort on, even if it is really worth it."
"These brownies were amazing!!!!!"
"These were really good. The middle did not bake as well as I would have liked. I think that the 2 cups of chocolate chips was too much. Next time I will try 1 cup and probably use the mini chocolate chips. I did enjoy how long these lasted which wasn't long with a house full of teenagers. Thanks for posting."
"AMAZING! Kept well sitting out for a couple days, too. Our goto brownie recipe! My only caveat is that the edges cook WELL before the center. I read on here this may be because of the chocolate chips. I will need to try with melting them all, next time, to see if that helps. Keep an eye on 'em in the oven and if anyone has any suggestions for a more even cooking, please let me know. (I DID try to cover them while cooking, but it didn't help.)<br/><br/>Edited to add: I've made these several times since. Here are my thoughts:<br/><br/>1. Don't over cook or cook until they look "done." If you do that, it will end up like a very dry cake with all of your chocolate chips on the bottom somewhat dry and slightly burned.<br/><br/>2. Instead, cook the brownies in a LARGE pan (they really rise from all those eggs!) until they no longer shake like jelly in the middle when you shake the pan. Once it's firm enough not to shake, leave them in another minute or two and then take them out! THEY WILL NOT LOOK DONE! But, once they cool, they will firm up into very fudgy ooey gooey brownies that are absolutely heavenly.<br/><br/>3. Enjoy!"
"Oh my goodness... What a wonderful recipe! I just made these for a gathering of women and their children for this afternoon, and I'm almost afraid to take them. :) I doubled the batch and used 4 - 8x8 disposable, aluminum cake pans (one pan to keep for hubby and I). After they cooled, (before tasting), I went ahead and sifted powdered sugar over the top of all pans... YIKES!!! The mom's are gonna kill me for serving this to their kids! Soooo rich, but delicious!!! I wouldn't change a thing to this recipe. Mine looked very thin, separated into the 4 pans at the start, but baked up beautifully (and I'm not a good baker). Thank you for posting this awesome recipe. (Made for "Name That Ingredient" tag game). P.S. I did not use any nuts, for fear that some of the children may be allergic."