The cook time is too long. I add carmel topping to the recipe, it makes then chewy not dry. I use a wire, like a cheese cutter to cut my brownies. I cut them when they are still warm, and there is no crumbling.

This is a great recipe! I like to add the cocoa to the semi-sweet chocolate and butter and blend the sugar with other dry ingredients. Then I add my melted chocolate to the dry bowl and mix with the eggs. I think it adds to the texture. I can not fit this recipe into a 9x9 though...I always use a 9x13. Happy baking!

Tried this recipe today with just 1 cup of sugar. Followed the instructions except that I folded the flour mixture with the chocolate, sugar and egg mixture, just until moistened, and baked it for just 35mins. It was not hard nor crumbly at all, it's SUPER fudgy as the name suggests. In fact that became my problem as I wasn't able to cut it into perfect squares using a dampened breakfast knife as it's too sticky. I wonder if it had made any difference had I used a serrated knife.

GREAT recipe. I halfed it (but used 2 eggs) and it made about 20 mini muffin brownie bites. I also used half brown half white sugar and i think that helped with the breaking apart others experienced. AWESOME!!

This was THE best recipe for brownies. I'm 15 and my little sister is 5. We made this together and they are great. 11 of these brownies are already gone and it's only been hour that they have been out of the oven

Baked at 325 for 30 minutes. Came out wonderful! Only issue was how crumbly they were. They were not dry at all but would break apart when picked up.

These brownies are perfect. But do beware of the baking time. My were just right at 32 minutes. Fifty minutes is WAY TOO LONG!

You need to let them cool for at least 1.5 hours

I've always failed doing brownies, but with this recipe they came out great! and really super fudgy

did anyone not line the pan with parchment. Out of it and stores will be closed tomorrow.

These were really good but 50-60 minutes is way too long. I thought they were done at 32-35 minutes.

One more thing. you can also put them in the fridge for an hour and then cut them. The come out very even and non crumbly. Keep them in a tupperware type container but not in the fridge. They'll remain moist and very tasty.

Wow! These were really yummy! I did make a couple of alterations. I added 1/2 chocolate chips and 1/2 cup of toasted, chopped walnuts. They also cooked closer to 40 minutes for me, but then again I have a baking stone in the bottom of my oven which could change the cooking time.

These are the best! I make these for my family and friends and everyone loves them.

I should also specify the brownies had already cooled in the pan before I drizzled them with chocolate syrup. Try it, you might like it.

Using a preheated oven, at 40 minutes they were undercooked but at 50 minutes the edges were rock hard. The edges softened up after a couple of days. But next time i will pull them out at 45 minutes. I used a plastic cake cutter and that worked excellently for cutting through all the gooiness. I also drizzled the brownies with chocolate syrup, turned the pan halfway and drizzled again. It was beautiful and really made a difference from the avg. brownie.

I tried this recipe yesterday, adding chocolate chips, and it was an absolute success!! I will definitely do it again but only when I have guests, otherwise I will eat the whole pan! The recipe is wonderfull but do control the cooking time, I removed mine from the oven before the 50 min recommended, otherwise it would end up overcooked.

I burnt it though the oven temp. was 350 only .. I got real frustrated :( !!!!

these are the first brownies I have made that have turned out wonderful... before with any brownie recipe i tried they came out either way undercooked or like bricks... this is the only recipe I will use now and have also tried the recipe with adding cream cheese, the espresso powder and the extra chocolate chips and all the tips worked great for me too..

TO MRS. MAMAKOS ABOVE - I made them the first time and they came out a little dry. That may be your "crumbly" problem. I used the advice of the previous person and added the vanilla and Hershey syrup. This made them really moist and they did not crumble. They were delicious. Thanks Yamile!

These brownies are delicious. I also tried them with vanilla and hersheys syrup suggested by another very moist and chewy. In answer to another reader I have found that cutting brownies with a plastic knife keeps them from crumbling. This always works for me.

I love this recipe but i also add 1 tsp of vanilla and 1/2 a cup of hersheys syrup. This makes the recipe really moist and chewy.Yum!

These are delicious!! I've made these about three times but I have trouble cutting through the crust neatly and they always crumble. What am I doing wrong??

The baking time is too long. I baked mine for 45 minutes, and the edges were burnt. I would make these again, but I would check them after 25-30 minutes.

These are the most delicious brownies. They are terrific in brownie sundaes. If you're a chocolate lover, these are a must.