cicada77

Excellent basic brownie. Quality chocolate is important to make it superb. Personal preference would be to either reduce the sugar or use less sweet chocolate. Also could add walnuts to balance the sweetness but my family protests this sort of thing. I cooked this in glass 8x8 for 25 minutes, 325F, non convection. Will increase time next time for crispier edges.

I just lost my recipe book a couple of weeks ago, and I was looking up for the recipe that I got from allrecipes, and found it (its this recipe) that I had been following to make brownies all this time. And I realized that I have been baking to this recipe for the last 12 years and that I hadn't rated the recipe. I have baked brownies to this recipe - countless times, and its always been a crowd pleaser. My kid's friends and even their parents love my brownies, and they are all in love with my brownies... Now my kid bakes to this recipe! I couldn't thank you enough for this recipe, and its by far, the best and foolproof recipe for brownies that I've ever come across.

This recipe can be made gluten and diary free. The family loves it. I used 1 for 1 gluten flour, dairy free country crock butter and Ghirardelli dairy free chocolate chips. I increase the eggs to 3 because I found gluten flour is dry. Thank you for the easy recipe.

dry and cake like

Came out perfectly moist. Cooked for 35 minutes at 325°. Let them fully cool before cutting. Great recipe.