I didn't have the unsweetened chocolate on hand like most reviewers so I took the suggestion of 3 tbsp cocoa, 2 tbsp melted butter as a substitution. I also used 1/2c of oil and 1/2c of applesauce and added 1/2c of fat free sour cream. I baked them as muffins and a loaf and the muffins took about 18-19 minutes and the loaf took about 40 minutes or so. I also only used 1 1/2c of sugar rather than the 2c. Next time i'll likely add a bit more cocoa powder.

Reviewed On: Nov. 6, 2008

these were very good. I made 2 batches by doubling the recipe but realized it was a lot of butter to use so i halved it with apple sauce and just scooped it out onto my sheet, threw them in the freezer for about 10 minutes. Baked them for 16 minutes and let them cool on the tray till they were cool enough to handle and gobble up. I read that they go hard so i put them in a ziplock while still semi warm. Lets hope they stay soft till tomorrow when i bring them in to work!

Reviewed On: Mar. 30, 2008

absolutely delish!! I did as others have suggested. I did the 3/4c oil and 1/2c apple sauce. I also used 1/2c of bread/pastry flour to give it a bit more structure. I used the 1/4tsp of nutmeg and an extra splash of vanilla. I ended up making muffins with the batter and baked them for about 12 minutes and i only made 1/2 the icing and it was plenty.

Reviewed On: Mar. 2, 2008