These are delicious and chewy brownies with walnuts and coffee, ideal for afternoon tea or a sweet treat.
After reading the reviews, I decided to try this recipe. I also prefer brownies that are chewie NOT cakey. So, to avoid a cakey brownie, I used 2 eggs instead of 3. The end result was a delightfully chewie brownie. The overall flavor is good. However, it's a little too sweet for my taste so I will most likely cut back on some of the sugar next time. I did not make the icing because the brownies just don't need it. Finally, instead of pouring the entire batter into a 11 x 7 pan, I split the batter between 2 EZ foil pans. One pan was 8¼ x 5¼ x 1 and the other was 9¼ x 6½ x 1. That way we could eat one now and freeze one for later. My oven is very accurate. The cook time for the smaller pan was 27 minutes. The cook time for the larger pan 30 minutes. - 13 Apr 2005 (Review from Allrecipes USA and Canada)
Just like Gramma used to make! I made a few changes though: halved the recipe, used only one egg (I suspect if I had made the whole recipe, 2 would have worked), left out the walnuts, and added slightly less sugar than called for. Perfect and chewy! - 10 Feb 2006 (Review from Allrecipes USA and Canada)
These brownies ARE as good as the initial description. Many of brownie recipes I've used in the past have the potential to turn cakey if you bake them too long. Try five minutes less the next time. - 03 Jul 2003 (Review from Allrecipes USA and Canada)