138 Reviews of The Best Brownies

From: A Messy Cook

On Dec 31, 2004

These is the same exact recipe I use, but I've always doubled the recipe for our family of eight, and bake them for about half an hour. I call them Chocolate Poison Brownies because they are so bad for you...but man! They taste so good. We like to cut a pan into bars, stick them in the freezer, and take them out to eat at our leisure They're very good with a scoop of vanilla ice cream on top. Just thinking about these ultra-fudgy brownies is making me get a major chocolate craving! And the best thing is that they're outrageously easy to make!

From: Chef #163121

On Jul 5, 2005

These turned out gooey and great! Do NOT, however, try to sub in whole wheat pastry flour - it turns out very cake-like - probably because the wheat absorbs more moisture. I threw that whole pan away.

From: Cookin'Diva

On May 3, 2009

I wanted a brownie recipe that did not use butter (for health reasons), and this was simple and very tasty. Additional note - I've now made this recipe three times and I have a couple important findings, 1) I like a chewier brownie so I used 1 whole egg plus one egg YOLK (throw away the extra egg white), 2) allow sugar and oil to sit about 5 minutes, stirring occasionally, so that sugar dissolves, 3) don't overmix or you will add air to the eggs and create more of a cake brownie texture, 4) bake until center rises slightly (it will fall as it cools). If the center doesn't rise, the inside will be gooey-raw. Hope those hints help you!

From: Kari #3

On May 17, 2007

I made up a pan of these for the women at work and they were a hit. Then I made a batch for my fiance to take to his work... they were gone in less than 6 minutes. Very moist and so easy. More fudge-like than cake-like. Line your pan with greased foil for easier removal. I baked them for 25 minutes.

From: Lici

On May 25, 2005

All I can say is WOW. I have been using this recipe for a few months now and I am not sure why I didnt post a review yet. These by far are the best brownies ever. They are the perfect consistency and always stay moist. My fiance and daughter love them. These brownies dont last but a couple of days in our house!

From: melissa contreras-johnson

On Jun 2, 2005

These are the perfect brownie. This is the only recipe that didn't give me the dreaded "end brownie" you know where the middle brownies are nice and moist and the ones on the end of the pan are dried out and hard. Even the box brabds gave me end brownie. I cooked exactly 20 minutes and they were perfect. I was a little worried because the batter was smooth and mixed easily but fear not, if you like moist fudgy brownies then use this recipe and you'll never use another again.

From: sissylyne

On Feb 21, 2006

The recipe name is right on the mark. The recipe is so much better then box mixes. I always double the recipe and cook it about 40minutes.

From: Nose

On Mar 16, 2005

Brownies without butter? It turns out when you use canola oil, which doesn't taste like much of anything, what you get is not so much a bar cookie as a plate of cocoa- and sugar-flavored, slightly chewy, chocolatey goo. And sometimes that is exactly what you want.

From: Nolita_Food

On Mar 6, 2005

Super easy to make. I added some butterscotch chips. Turned out great.

From: Calee

On Apr 14, 2007

Great brownies! I was looking for a easy to make and a small amount and Im glad I found this one. Baked up perfect with a very good chocolate flavor. This recipe is perfect for cut-outs. I used a rectanglar cookie cutter. The leftovers were chopped up and sprinkled over ice cream. Thanks Juenessa for a great recipe and one I will be making again.