These came out exactly as expected: delicious, slightly crumbly, and a nice balance between sweet (jam), savory (nuts) and salty. I made these while away from home when didn't have my regular recipe and these cookies did not disappoint me. As always, I substitute half of the all-purpose flour for whole wheat flour, make the well in the cookie before baking, heat my jam/jelly in the microwave and add it to the cookies in the last few minutes of baking (this keeps the jelly soft and runny).

Reviewed On: Dec. 19, 2009

To address the "texture" issue some raters mentioned, I shredded the summer squash THEN finely chopped the shredded squash. I also added one egg to add structure and reduce crumbling. To address the "dryness" issue some raters mentioned, I added 1/2 c. yogurt which adds moisture and gives the baking soda more leaving power (baking soda react with the acids found in yogurt or buttermilk, etc). To address the "blandness" issue some reviewers mentioned, I added chocolate chips and finely shredded dark chocolate to the batter and melted dark chocolate to the frosting. I prefer an intense chocolate flavored brownie. I omitted the walnuts simply based on personal preference. Finally I changed the order of mixing by combining all wet ingredients (oil, egg, vanilla, and summer squash) and all the dry ingredients in seperate bowl, then folded the wet and dry ingredients together. The result was a moist chocolately brownie halfway between a fudgy and cake texture. Small pieces of squash were visible, so maybe even finer shredding and chopping is in order next time.

Reviewed On: Jul. 19, 2009

I served this to four generations of my family but did not tell anyone is contained curry powder. Everyone loved it! I thought it could use more spices, but I generally like things spicer anyway.

Reviewed On: May 11, 2008