I didn't have any eggs or milk, so I wanted a vegan recipe. These were DELICIOUS! I don't have a 9x13 pan upacked, so I lowered the servings to make a 8x8 (should have lowered them more because they were cakelike). My husband thought they were amazing. He was very wary about them at first, knowing there was no milk or eggs. We ate 3/4s of the pan that night. Terrible, I know, but these are just as good, if not better than regular brownies! And they looked way better than the photo shows.

Reviewed On: Oct. 13, 2009

I really am not sure why people say this isn't chocolatey, tastes like flour, is bland or soggy. I love all things chocolate, and I found this recipe quite delicious. It turned out perfectly. Full of chocolate flavor (I just used Hersheys cocoa powder) and pudding. It never once was soggy; soft yes, but never soggy. We warmed leftovers in the microwave and had it with pumpkin ice cream. But it was great by itself. I plan on making another for company tonight.

Reviewed On: Oct. 7, 2009

So, in light of users saying this recipe was bland, I substituted 1/2 cup white sugar for dark brown sugar and two cups of the all-purpose flour for whole wheat flour. In the last half of the batter, I added some oats. They turned out quite delicious. The batter didn't seem to oily or too thin. It was similiar to a thicker cake batter. They didn't puff up, perhaps because of the difference in ingredients. But they weren't bland. They aren't my favorite, so if I make this again, I might add the oats again and make it into a cake.

Reviewed On: Sep. 14, 2009