My sister and I found this recipe today hoping for a good egg-free brownie recipe because we didn't have any in the house. However, the batter was thick & goopy, and extremely difficult to spread into the pan (and get off the electric mixer). When it was finished baking, the top had deep ridge & was so uneven from the overly-cakey texture. When we tried them, (hoping for the best) they were bland & did not taste like brownies at all. I would never make this again. Even after putting chocoloate frosting on top in an attempt to save the recipe, the brownie was still almost revolting. My brother, who loves brownies, did not take more than one bite. Waste of ingredients, if you ask us. We'll be sticking with the brownies that are made with eggs.

Reviewed On: Aug. 19, 2009