Comments on: classic brownies

By: Kelly

Kelly — Thu, 04 Mar 2010 01:04:42 +0000

So, needing my chocolate fix I made these today. Cut the sugar by a quarter cup, added some cinnamon to the flour mixture, and baked them in a 9 by 9 inch pan for about 55 minutes to an hour. They are perfect and almost completely gone!

By: Diana

Diana — Mon, 22 Feb 2010 15:21:33 +0000

The next time I make this recipe I am going to reduce 1/4 cup of the sugar and pump up the chocolate flavor with 2 TBS of cocoa powder. I thought the texture was perfect, they were just a little on the sweet side for me.

By: Shelley

Shelley — Sat, 13 Feb 2010 13:16:13 +0000

Deb – I am about to make these for my hubby for Valentine’s Day. The only thing I do NOT understand is the bit about the foil in the pan at the beginning. Can you explain more what you’re talking about there or show a picture?

By: Beth L.

Beth L. — Tue, 09 Feb 2010 22:01:34 +0000

Agree that these took longer than expected in the oven. I ended up cooking about 20 minutes longer than the recipe called for and they were still a little underdone. Even with an oven thermometer to keep my oven honest!

Still, better underdone than overdone!

By: Shannon

Shannon — Tue, 26 Jan 2010 14:48:00 +0000

OOh! Just needed to add that these are AMAZING eaten cold straight out of the fridge. Haven’t tried the freezer yet…

By: Shannon

Shannon — Mon, 25 Jan 2010 14:53:48 +0000

These are definitely a good middle of the road brownie – not too fudgy and not too cakey; very much so what you’d think of when you think “classic brownie”. If anything, they’re a little more on the fudgy side than the cakey side. I halved the recipe and baked it in an 8 by 8 inch pan. I checked at 20 minutes, and they were still a little too moist, so I took them out at 25 minutes and the texture was just perfect. I thought I may have done something wrong because the batter was very thick once I had added all the ingredients, but I think it might have been because my eggs were cold (not room temp) so the chocolate seized up a little. After spreading it into the pan and baking, they turned out just fine.

Although these are good, if I make them again I would add some espresso powder. After making Ina’s brownies, it seems that brownies made without espresso powder are missing something.

By: Celia

Celia — Thu, 14 Jan 2010 22:26:11 +0000

I just wanted to say that this recipie has become my “staple” recipie.. my friends always ask me to make these brownies! I make them all the time, they are just wonderful! Today I added about a jigger of rum to the chocolate while it was melting and they have turned out amazing! Thank u for this recipie. :)

By: deb

deb — Sun, 06 Dec 2009 02:53:36 +0000

Christina — Ovens can vary a bit. Just bake them until the toothpick comes out clean.

By: Christina

Christina — Sat, 05 Dec 2009 23:47:12 +0000

These are excellent! However, I baked them for 45 mins and I’d still think they are a bit underdone. I used a glass baking dish…maybe that makes a difference?

By: yuki

yuki — Fri, 27 Nov 2009 12:17:03 +0000

thanks for the fab recipe – those brownies have yet to fail. they’ve always become absolutely delicious (i usually add a double espresso and 2 TB flour, it really pushes the chocolate flavor) and i totally love the dense consistency.

the first time i read this recipe, i nearly fell of my chair though. is it just me, or why isn’t anybody bothering that this recipe requires an insanely huge amount of sugar?! it didn’t look so much to me, while reading the ingredients in cups, but using the information on ounces, i calculated the equivalent grams-amount… 446grams are nearly a pound of sugar!! and i don’t think there’s enough flour, nuts, chocolate or eggs to justify it.
i’ve always used about 5-6 ounces of sugar and i think they’re still plenty sweet. when i once just halved the sugar, they came out a little too sweet for my taste.

anyway, i don’t mean to thrash this recipe, it’s rather meant as a note for ppl who aren’t used to extremely sweet cakes.