"Made this for a small gathering, halved the recipe, and my guests LOVED. IT. The warm fresh chocolate-peanut smell hit them, and when they dug into the brownie, you could see each of them go "Mmmmm..." with their eyes closing slowmo in delight! It was fun to watch. :D I made a few tweaks because i didn't have one thing or the other. I used 66% dark Choc (Varlhona to replace the unsweetened chocolate, and i cut down the sugar by a little and used brown sugar instead. Added 3 Tbsp of Baileys. But still, the result was pure indulgence: moist, flavourful, thin crisp layer on the top, and with a bit of something to chew on with the chocolate chips in between. The amount of coffee was enough as well.
Ina Garten made a novice baker like me look like a star with this one!"

"Made this for a small gathering, halved the recipe, and my guests LOVED. IT. The warm fresh chocolate-peanut smell hit them, and when they dug into the brownie, you could see each of them go "Mmmmm..." with their eyes closing slowmo in delight! It was fun to watch. :D I made a few tweaks because i didn't have one thing or the other. I used 66% dark Choc (Varlhona to replace the unsweetened chocolate, and i cut down the sugar by a little. Added 3 Tbsp of Baileys. But still, the result was pure indulgence: moist, flavourful, thin crisp layer on the top, and with a bit of something to chew on with the chocolate chips in between. The amount of coffee was enough as well.
Ina Garten made a novice baker like me look like a star with this one!"

"Made this for a small gathering (halved the recipe) and my guests LOVED. IT. The warm fresh chocolate-peanut smell hit them, and when they dug into the brownie, you could see each of them go "Mmmmm..." with their eyes closing slowmo in delight! It was fun to watch. :D I made a few tweaks because i didn't have one thing or the other. I used 66% dark Choc (Varlhona to replace the unsweetened chocolate, and i cut down the sugar by a little. Added 3 Tbsp of Baileys. But still, the result was pure indulgence: moist, flavourful, thin crisp layer on the top, and with a bit of something to chew on with the chocolate chips in between. The amount of coffee was enough as well.
Ina Garten made a novice baker like me look like a star with this one!"

"Made this for a small gathering (halved the recipe) and my guests LOVED. IT. The warm fresh chocolate-peanut smell hit them, and when they dug into the brownie, you could see each of them go "Mmmmm..." with their eyes closing slowmo in delight! It was fun to watch. :D I made a few tweaks because i didn't have one thing or the other. I used 66% dark Choc (Varlhona to replace the unsweetened chocolate, and i cut down the sugar by a little. Added 3 Tbsp of Baileys. But still, the result was pure indulgence: moist, flavourful, thin crisp layer on the top, and with a bit of something to chew on with the chocolate chips in between. The amount of coffee was enough as well.
Ina Garten made a novice baker like me look like a star with this one!"

"Made this for a small gathering (halved the recipe) and my guests LOVED. IT. The warm fresh chocolate-peanut smell hit them, and when they dug into the brownie, you could see each of them go "Mmmmm..." with their eyes closing slowmo in delight! It was fun to watch. :D I made a few tweaks because i didn't have one thing or the other. I used 66% dark Choc (Varlhona) to replace the unsweetened chocolate, and i cut down the sugar by a little. Added 3 Tbsp of Baileys. But still, the result was pure indulgence: moist, flavourful, thin crisp layer on the top, and with a bit of something to chew on with the chocolate chips in between.
Ina Garten made a novice baker like me look like a star with this one!"

"I've tried several recipes and this is by far the best recipe for a chocolate cake! I love that the recipe is so foolproof that i got it right on the first try... (I halved the ingredients though, to make just 1 pan. I was a little worried when the batter seemed a little too watery than the usual cake batter i've made for other cakes, but the cake rose up nicely. I found that starting the oven temperature at 176degreeC was good for a few minutes, and then lowering it to about 150-160degreeC was best to finish it off. Altogether, it was in the oven for 30minutes. The texture was both a lovely mix of light spongey-ness, yet it was also moist, just a tiny tad mushy, the way you would love a chocolate cake to be. And I didn't have issues with an 8" square pan. Thanks so much Ms. Garten!

Did anyone have lots of tiny bits of sugar that wouldn't dissolve in the icing (gritty)? I tried heating the icing a little to melt the sugar but the texture remains the same."

"I've tried several recipes and this is by far the best recipe for a chocolate cake! I love that the recipe is so foolproof that i got it right on the first try... (I halved the ingredients though, to make just 1 pan). I was a little worried when the batter seemed a little too watery than the usual cake batter i've made for other cakes, but the cake rose up nicely. I found that starting the oven temperature at 176degreeC was good for a few minutes, and then lowering it to about 150-160degreeC was best to finish it off. Altogether, it was in the oven for 30minutes. The texture was both a lovely mix of light spongey-ness, yet it was also moist, just a tiny tad mushy, the way you would love a chocolate cake to be. And I didn't have issues with an 8" square pan. Thanks so much Ms. Garten!"