The Brownie That Started It All a.k.a The World's Best Brownie

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I came to this site and found this recipe but after reading all the reviews, I didn't want to chance it unless I knew the recipe was correct.

So, I got in touch with Sara Brook of Dessert Gallery Bakery & Cafe. She had this to say:

"...we have made these brownies QUITE a few times this summer, and they're great! That's the craziest thing that people have had such a hard time with them. The only thing I can think of is that they didn't bake them long enough. Or perhaps they didn't mix them properly. All I can tell you is that I ate 1/2 of today's pan by myself, and they are pretty darn good! I think you're safe to give it a shot. I don't really have any tips for you because the simple recipe/directions on the web site are, in fact, correct."

So, either people aren't cooking this long enough (moist but not wet or they're chopping the chocolate too small and not into leaving big enough chunks. Just wanted to let others know what Sara had to say and hope it helps.

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These are the easiest and most moist brownie I have ever baked.

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I thought it was weird to use only 1/3 cup of flour.
I spent $$ on the best butter, chocolate chips, powdered chocolate
4 eggs, even vanilla is a fortune now. A waste of time and money.

Sorry, just did not make it at all.
There is a reason why baking is such a precise science.
These were a disaster. Gooey, undercooked, etc.
Please redo this recipe for the sake of all.
Thanks.

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I have learned a very important lesson about using recipes found on the internet - ALWAYS READ THE REVIEWS FIRST! However, I have been a fan of Sara Brook's Dessert Gallery for years and I LOVE her brownies. When I happened upon this recipe I thought that I had found brownie gold! I rushed to the kitchen to immediately test the recipe. Having consumed hundreds of Dessert Gallery brownies I knew not to chop up the chocolate too small, instead I left it in big chunks. In putting the recipe together I continued having the nagging feeling that the ratios of butter/sugar/flour were odd, however I forged onward quite comfortable in the belief that 'Sara knows best' and that thanks to her I had finally found the world's best brownie recipe! After 25 minutes of baking, the brownies still looked like soup with a crust. I left the pan in the oven for an additional 20 minutes, testing the brownies every 5 minutes. I finally removed them from the oven and left them on the counter until they reached room temp, - they still appeared to be formless brown mush with a very nice crust. I then put the pan in the frig to cool overnight. Currently, the brownies are able to be cut, however their consistency is still not good. I will try this recipe once more, hoping that Sara Brook would not sabotage one of her recipes before putting it on the internet! Next time I will add about 1/3 - 2/3 cup of additional flour and then make a more informed judgement on this recipe. If it does not work out I will continue attempting to find the world's best brownies by trying the Barefoot Contessa's Outrageous Brownies which sound great and have received numerous great reviews.

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These brownies are great despite the reviews. A good cook is able figure out what went wrong and fix it for a delicious outcome. The first time I made them I had the same problem they looked uncooked. So I thought it has to be something I am doing and it was. I think the mistake everyone is making is chopping the chocolate too small so it melts into liquid making them appear to be uncooked. Chop the chocolate into bigger chunks and Yum what a brownie!!

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I read all the reviews before making these brownies. "Anonymous" was right! There is an error in the recipe. You should use 1 and 1/3 cups of flour instead of 1/3 cup. If you stop and think about it, have you ever made brownies with just a 1/3 cup of flour.
With that correction, I made these and they were delicious. I baked them 27-28 minutes and they were nice and moist. Please try them again. They were luscious!

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there is a mistake in the recipe it should be 1 1/3 c flour that is y there have been probs wi/ greasiness etc.

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There has to be an error in this recipe - there is no way that 1/3 of a cup of flour can hold all those eggs and sticks of butter together.

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i belive that something is missing, like ingredients.

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I'm so glad to read the other reviews and see that it wasn't just me who had a big-time brownie flop. I did everything right, including preheating my oven at least 15 minutes and found that after 25 minutes the brownies had a consistency even I wouldn't eat, and I love ooey gooey fudge brownies. I let it cook about 32 minutes total and took it out. When I tasted them after an hour, the chocolate chips were melty and the brownies were totally flat and gooey. I felt that something was off, but put it in the frige and checked it out the next day. After refrigeration, the chips were hard, which I didn't mind, but they were still horribly gooey and almost melted with the heat of your hands and yes, you had to scoop them out with a spoon. You definitely couldn't eat these on the run. There seemed to be way too much sugar that had caramelized on the bottom of the pan. They were impossible to remove, even with ample greasing. The flavor tastes promising, but the texture is horrible and honestly, I just wasted my money and time in creating this. Sad.