These are the very best fudgy brownie I have ever tasted. I let them cool and then refrigerated them over nght in the pan. They lfted out easily the next moring and I cut them into squares. Yum
Comments and Reviews 1-5 of 5
Burbles Posted: 02/13/13
kattr26 Posted: 02/13/13
before i make theese.. why do you need to freeze theese brownies for 2 hours after you bake them????????
Xxdebbsxx Posted: 02/18/13
I agree with cheri818 so I'm giving it a 5* before I make them they sound delicious
AshleyNov3 Posted: 04/03/13
I thought the salt content was a typo and should have gone with my gut. These were so salty! I remade them with 2 tsp salt and they were WAY better. PS Kattr26, you want them nice and firm for cutting because they are so sticky, cutting at room temp would make a huge mess. I gather the intent of gold leaf is to have these for a special occasion where you'd care more about presentation. For just a family of 5, like mine, cutting the recipe in half is plenty... and my kids don't care to wait forever to have perfectly cut brownies. So, it doesn't ultimately matter.
Cheri818 Posted: 02/15/13
I haven't made these, but felt it unfair that someone would rate it 1 star to ask a question. WHY do that???? This could keep someone from trying it because of a low or mediocre rating. I would usually not even look at a recipe with a 2 star rating, like this one has after the 1 star question asker. There should be an option to comment or ask a question without rating.