These brownies are the best!! You would NEVER know they are egg-free - they are as good as (or better than) any other brownie recipe I have ever made. The perfect balance of chewy texture and crispy edges/top. I did follow some other reviewers' suggestions and substitute 4 squares of unsweetened chocolate (melted along with the butter) for the cocoa powder, and I add some milk chocolate chips to the batter and to the top once I've put the batter in the pan. I've made these several times for my 6 year-old son's class (he's allergic to eggs & nuts), and they are always a hit. Thank you!!

Reviewed On: Jul. 15, 2009

I was never a fan of meatloaf growing up, but this one has converted me to a meatloaf lover. I don't know if it's the salty/oniony flavor or the sweetness of the ketchup that almost forms a carmelized crust, but this meatloaf is great. Definitely going in the dinner rotation.

Reviewed On: Aug. 12, 2008

I've been making these cookies for years for my son who is allergic to eggs. Everyone loves them and no one could guess that they're egg-free. I have used this recipe for many variations, including adding 1 cup chocolate chips for yummy chocolate chip cookies. I've also chilled the dough and used it for cut-out cookies. Overall these are great light buttery cookies!

Reviewed On: Feb. 3, 2008