Dark Fudgy Brownies

From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices.

READER'S COMMENT:

"I thought these were awful! I don't think I did anything wrong. They were dry and just really bad. I took one taste and chucked the whole pan full. "

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17 Reviews for Dark Fudgy Brownies

10/05/2012

Anonymous

Recommends this recipe

Really good

They're Great!! They're fudgy and dense and the dark chocolate options (50%-72%) give you lots of choice in how dark you want them. We used 60% and I'll go to 72% next time. I don't think 20 servings is accurate but because they are so rich and fudgy the size should defiantely be smaller

Pros: fudge-like

Comments

02/14/2012

DK05

Recommends this recipe

If you are expecting a traditional Brownie...Forget It! These are FUDGE brownies. Love them! They came out fudgy and very tasty. Cut into small squares they are a chocolate fudge treat I will make again. Saving the recipe to include in my next holiday cookies gifts.

Comments (1)

13 comments

Anonymous wrote 1 year 6 weeks ago

...but you still gave it 4

...but you still gave it 4 stars... ?

02/05/2012

Anonymous

Questioning choice of ingredients

I love the premise of your magazine, "Eating Well" - would lead readers to trust your recipes as being healthy. However, as a nutrition researcher, especially concerned about the toxins in our foods (GMO's, carcinogens, pesticides, etc.), I cannot believe that you continue to advocate toxic canola oil (from Monsanto's (think DDT and RoundUp herbicides canola crops) and high-fructose corn sugar (the body does know the difference and for sure the mind should!), all-purpose flour and sugar - just Google these ingredients for the truth if there's any question. In my upcoming articles and books to start rolling out this month on Amazon, I share specifically how these toxic ingredients are dangerous along with much healthier alternatives and include some truly healthy recipes in my writing projects....Thank you for listening. I hope you will consider "healthifying" you otherwise great sounding recipes...

Comments (4)

13 comments

Anonymous wrote 3 weeks 1 day ago

Thank you so much for

Thank you so much for bringing this up. I am a nutrition major in college, and I am trying to inform people about the dangers of GMOs and all of that other toxic junk as well. Thank you for shedding some light on this topic.

Anonymous wrote 6 weeks 4 days ago

Completely agree!!! People

Completely agree!!! People need to be informed about this.
Thanks.

Anonymous wrote 12 weeks 4 days ago

You are mistaken if you think

You are mistaken if you think this recipe includes high-fructose corn syrup. High-fructose corn syrup is just that, corn syrup that is fortified with fructose, a monosaccharide that is sweeter than glucose. Corn syrup itself is just glucose suspended in water. It is NOT the same thing at all.

So the Karo corn syrup that you would buy to make this recipe is not high fructose.

And if you have an issue with canola oil, there are other oil options that are just as usable.

Anonymous wrote 15 weeks 18 hours ago

Thank You!

01/05/2012

Anonymous

Strange

I have no idea if i did this recipie right, but it had the texture of a shoe sole and tasted just like flour, i double checked the recipie and did it again but it tasted the same, would not reccomend.

Pros: Healthy

Comments