Foodie September 25, 2012 COMMENT: I used the standard Betty Crocker Fudge Brownie mix (18.3oz), and I agree with an earlier comment-- the dough is way too viscous. Even after placing it in the fridge for an hour, the dough/batter still spread out into a single blob while in the oven. I think this recipe needs flour and maybe another egg.
Baking with mom December 17, 2011 REVIEW:
Work great for us. We had great luck and they are delicious.
Myself September 29, 2011 REVIEW:
I'm sorry but I used a full box and I got the semi-liquid that could in no way be rolled into a ball. There must be something missing?
Guest Foodie December 19, 2010 REVIEW:
I have been making these for years and the family and our friends can't get enough of them. They always go first at parties. sometimes I refrigerate the dough which makes them easier to work with.
Guest Foodie March 15, 2008 COMMENT: Brownie mix, egg, and water does not form dough you can roll into balls... it forms goopy, runny, viscous dough you can only pour into something... like a pan for making brownies.
CDKitchen Staff Reply: It will depend on the size package of brownie mix you use - make sure to use a full-sized package. Most full-sized brownie mixes call for 1/4 Cup Water, 1/2 Cup Vegetable Oil, 2 Eggs to make brownies. This recipe omits the oil and one of the eggs so there should be no problem forming a dough from the ingredients listed.