I made a lower-fat version with "light" vanilla soy milk, non-fat sour cream and fat free half and half. I also doubled the berries. It was really wonderful and supercreamy. I didn't miss the fat at all!

Reviewed On: Apr. 27, 2005

These brownies are more like fudge than like brownies to me. I'm looking for brownies that aren't cake-like, but aren't fudge-like either: that chewy texture between those two extremes. These aren't it; but if you want fudgy brownies, these are great!

Reviewed On: Dec. 25, 2004

Very good! It was a more subtle lemon taste than I would have preferred . . . next time I would probably double the lemon extract and add a teaspoon of lemon zest. I only needed about 1/3 cup sugar to roll the cookies in, so you might want to pour it out 1/3 cup at a time to save ingredients. Also, the cookies spread out more than expected on the pan. I would freeze the dough next time.

Reviewed On: Dec. 18, 2003