Cocoa Brownies

I made these and they were delicious, more like a cakey brownie. I took one poster's advice and creamed the sugar and butter first. I always use a chocolate glaze instead of a heavy frosting for my brownies. Great recipe I added to my favorites.

I have never written a totally negaive review but I just have to with this recipe. I followed it to a tee, made no substitutions or changes of any kind. I knew when I was making them something was wrong. These were just awful. They had no taste at all and were drier than a sun bleached bone!! I cannot eat this at all. I seems to me there is a liquid ingredient or something missing. As written I just cannot eat it. Sorry. I just don't understand how these turned out so great for others.

A nice tasting brownie. Made as written. Thanks looneytunesfan. Bullwinkle.

This is the same recipe I have used for years from my very battered copy of Betty Crocker's Cooky Book (1963). I always have these ingredients on hand and can always whip up a great pan of brownies! I do cream the shortening first with the sugar, add the eggs and vanilla, then add the mixed dry ingredients in 2 batches rather than just mix all ingredients. I have used butter, margarine or shortening for the fat and it works great with all! This is a recipe that never fails!

These are very chocolate-y and very very good. I used butter instead of margarine and skipped the nuts. These are very quick and easy to make. When they were cool I topped them with a chocolate icing and cut them into 25 squares. Thanks for posting.