For the past seven years I have been tried literally dozens and dozens of brownie recipes trying to get the right combination of brownie consistency and fudginess and these were perfect! Two of my sons have lots of food allergies and I have not been able to successfully make brownies that I thought were as good as the original egg type. These were great and a great find!! I did make a few changes based on Jean R.'s suggestions. I reduced baking soda to 1 tsp, flour to 1.5 cups and added 1 cup of semi-sweet chocolate chips. Other than those changes - everything was the same. I am so happy to have found this recipe!

Reviewed On: Dec. 28, 2008