Chewy Cocoa Brownies

"I made 1/2 recipe in an 8x8 pan and they were excellent! It should be mentioned that when using a glass pan the temperature should be reduced by 25 degrees (I forgot, and the edges were a little dark..." See more). Otherwise these were very moist and tasty. Thanks for the recipe."

"I have now made this several times, which I believe would make this recipe my standard. These brownies were even fabulous on the occasions when I substituted 1 banana mashed with 1tsp of baking powder..." See more for the eggs (as per allrecipes suggestion in the reference section) when trying to accommodate for allergies. Also, I must note that a few times they have not been as chewy as I would have liked (other reviews have alluded to this as well), however I have determined that is due to overcooking; taking them out when they are still a tad 'gooey' has been the key for me in reaching optimal succulence!"

"this recipe is amazing! i modified it a little bit to suit my taste, but still: incredible! i cut down the sugar to 1 cup, used the vanilla extract and added some almond extract to it. I also increas..." See moreed the cocoa to 1 cup dark cocoa to make it more decadent without making it overpoweringly sweet. i added 1/2 cup of each, semi-sweet and white chocolate chips, which looked really pretty once you cut the brownies into squares. i toasted the walnuts before using them for the recipes, and didn't stir it into the mix. instead, i added them on the top after spreading the batter into the pan, and sprinkled with whie chocolate chips. deliscious, and my friends nearly cried out of joy after smelling the not-too-overpowering richness of the cocoa and biting into one of these squares!"