"Brownies with a Surprise" <~~~ Horrible!

 Yeah, the surprise in this is that after all this work and money you spend,...they aren't COOKED! Granted this was our first time making brownies  from scratch, but we followed this recipe to a T and they weren't cooked! I still can't believe it. We made them last night, and as you can see in the directions, it states that the center may still be "soft". So, after the 30 minuets of cooking we stick a tooth pick near the side of the brownie, since the center will be soft. It comes out clean. The directions also say it's best to wait over night before cutting into the brownies for best cutting. Well, Dustin comes home from work today around 3:30, I've been waiting all day to try these, we cut into them...and it's Brownie Batter!  I'm not even kidding. It's disgusting. I can't believe that we wasted so much money and time on these dumb things. I even left a review on the website! It was from foodnetwork.com. Obviously they needed cooked about 15 minutes longer. The recipe is below the pictures. The funny thing is, when I was taking these pictures last night I was saying how Jillian Michaels would kill me if she knew I was eating this and working out to her video lol. I guess she would have gotten her way! This would have been a GREAT brownie.

lol does that look like a lot of butter? Oh and that is a POUND of chocolate!

Have you ever seen so many eggs?!

Yummy

This is pretty much how they came out lol, with an extra layer of uncooked brownie batter on top

Looks cooked right? WRONG!

That runny looking stuff, is runny.

 

• 10 ounces unsalted butter (2 1/2 sticks)
• 1 pound good-quality semisweet chocolate (or bittersweet), chopped
• 2 cups granulated sugar
• 8 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 16 chocolate-covered peanut butter cups

Directions

Preheat oven to 350 degrees. Melt butter and chocolate together in a metal bowl over simmering water. Remove from over water and set aside. In a large bowl, whisk together sugar, eggs and vanilla. Whisk only to blend. Add chocolate mixture and whisk gently. Add flour and salt and use the whisk to stir in until blended. Grease a 12 by 12-inch square pan, and line the bottom with parchment. Pour a scant half of the brownie batter into pan and spread smooth. Place the 16 peanut butter cups upside-down onto the batter, spacing them evenly in 4 rows of 4 (the brownies will be cut into 16 squares, with a peanut butter cup in the center of each.) Push the cups down into the batter slightly. Top with the remaining batter and gently spread smooth. Bake 30 minutes. Center will still be soft. Remove from oven and let cool in pan on wire rack. Cool completely before cutting, or for best cutting results, chill several hours or overnight in refrigerator. Cut into 16 (3-inch) squares