This is a fantastic brownie recipe using plain chocolate for ultimate richness. They're dense and moist, not cake-like. Use the best plain chocolate that you can afford for best results.
I made these with regular sugar and different nuts. I didn't have a 9 x 11 pan so I used 9 x 9 and it took forever to bake and the edges were over done. I would go bigger (9 X 13 ) next time for sure. Despite my crispy edges they were very good, rich and moist without being too sweet, a little different than the usual brownies I make but very well received and all gone in 15 minutes! I would make these again. I've made these again a few times and found the following... Use a chocolate with 75% cacoa for the best colour, they come out a rich, dark brown. (55% cacoa chocolate tatsted good too but was not as appealing on the plate as the dark ones) A 9x13 pan works well but I still added 5 minutes to the baking time. The brownies also taste best when they have totally cooled. I can't wait to find another reason to bake these. Is Wednesday a good enough reason? - 28 Feb 2010 (Review from Allrecipes US | Canada)
I tried these because I had leftover sour cream to use up. They didn't seem special to me -- I have other, richer recipes. - 13 Feb 2011 (Review from Allrecipes US | Canada)
I followed the recipe exactly, except for using a 9x13 pan, and I cooked it for 35 mins. It turned out great, I would make these again! - 16 Feb 2011 (Review from Allrecipes US | Canada)