Followed the recipe except I used 1/4 cup of water. I baked at 350 for 54 minutes and it never set up. The top was a nice brown and it was crisp which is why I had to remove it from the oven. I used a metal pan and let it cool completely before removing from the pan. Once out of the pan, I noticed that the corners were burned. The flavor of the top and edges (areas that baked well) tasted great! I did not make the ganache as it would have been way too rich. I plan on trying it again and leaving out the water and perhaps eliminating one egg. I have some gluten free friends and would really like this to work!

Following MANY failed (buy yummy) attempts that resulted in a wet, terribly sunken center and overcooked crunchy edges, I discovered the secret to its success. I reduced the water to a generous 1/4 c., AND MOST IMPORTANTLY, I baked it in an aluminum pan (not a pyrex!). The pan change worked! No over-baking needed. Evenly baked and perfectly fudgy. Awesome brownie, even without the ganache and topping! I cut them into rounds using a small biscuit cutter and dusted with confectioners sugar.

I don't know what my wife did so wrong that made this brownie so right. We served it as desert at a dinner for 23 people in our B&B, Hotel Defuniak.com. It was a smashing hit with all! We dressed it with a poof of whipped cream and a large sliced strawberry on the side. We cut the strawberry diagonally and kept it in the strawberry shape placing it on the whipped cream for special appeal. It was GREAT! I think the brownie is best suited for desert rather than just "have a brownie" snack.

I tried these because I was out of flour, was a little dissapointed because they are, as someone pointed out, more like a chocolate-cake-type brownie. I like the fudgy, gooey kind. If you prefer a more fluffy type brownie, this is a good recipe.

Not your typical brownie, but so delicious.

I made this recipe minus the ganache and the white chocolate drizzle. I am pleased to say that both my husband(who has a huge sweet tooth) loved this recipe. I do not eat sugar as I am reducing my carb intake. So, I used Splenda, unsweetened powdered cocoa both regular and special dark mixed. I also used unsweetened chococalte baking squares and unsweetened chocolate morsels. I baked to a little under 40 minutes. This was my first time trying a flourless sugar free recipe. We were happy!

I made this recipe twice (the brownie part) and it failed to set up both times. I was unable to cut it into squares without it falling apart. Determined not to waste the ingredients, however. I broke up the brownie base and rolled it into balls. I then rolled the balls in coconut. Unbelievable. So, so tasty! So, if yours doesn't set up, you still have a backup plan that is incredible.

I made this twice (just the brownie part) and couldn't get it to set up either time. It kept falling apart when I tried to cut squares. Determined not to waste the ingredients, I decided to roll the brownie/cake into small balls and roll it in coconut. Unbelievable. And so, so tasty.

I was saving this recipe for my Mother's visit. It trumps our favorite flourless chocolate cake recipe. Moist, delicious and decadent. I substitued 70% cocao chocolate for the bittersweet with excellent results. It took an extra 5 min in the over to set...allow to cool completely in the fridge. Thanks, Martha Stewart. Yum!

I thought these were excellent! They do have a bittersweet taste. They didn't set up like a brownie usually does- much more like a flourless chocolate cake. I will try adding a little bit more baking soda next time but I will definitely make these again. They are a lot of work but they last a long time.