I have never made a better brownie. I love that this recipe does not use basking soda since it tends to leave a tatse, but I was worried the brownie would be "flat". Not so! Perfect fudge-cake consistency, so rinch, so sinful. I combined this recipe with "macaroon brownie" recipe with a layer of coconut in the middle and it is to DIE for. Made these to impress a guy tomorrow...and I'm betting they will.

Reviewed On: Nov. 23, 2010

You WILL taste the baking soda in this recipe. But I've found most people are less aware of the taste of baking soda than they are of things like moistness and richness, so this might not be a problem. That said, these brownies are extremely moist, and topping them with sour cream frosting makes this very rich. I've made these many times - a couple times there was an odd aftertaste difficult to describe. It's fun to tell people these are special brownies made with a secret green ingredient.

Reviewed On: Mar. 26, 2010

I've made this recipe several times. The first time I made it I didn't forget a thing and they were perfect. Unbelievable. The second time, I made 2 batchs and forgot the 1/4 cup flour in both. In one of the them, he lemon layer did not hold its own and somewhat soaked into the crust. In the other, the lemon layer was soggy and thin and sloughed off the crust after cutting. The 3rd time, I put in 1/2 as much baking powder as I should have and the lemon layer was wet and flat. . Having said that, FOLLOW THIS RECIPE AS IT IS. DON"T FORGET A THING OR YOU WILL BE SORRY.

Reviewed On: Mar. 26, 2010