I haven't seen a "pint" of strawberries forever, so I used a 1-pound package. If you're using berries out of your garden, these were my equivalents: 1 pound of berries yielded 1 1/2 cups of coarsely sliced berries that I simmered with the sugar and vanilla, AND 1 cup of diced strawberries that I stirred in after I blended the cooked mixture with a stick blender. This was delicious--it wasn't too sweet and didn't need artificial red food color added. I multiplied the batch for use on ice cream sundaes for teacher appreciation week, and it was a bigger hit than the squeeze chocolate topping. I can't wait to try it on waffles.

Reviewed On: May 11, 2012

I doubled the recipe (had lots of zucchini to use up) and used butter instead of shortening (I don't own shortening), and added chocolate chips. Other than that, I followed the recipe exactly. The dough was VERY stiff until the zucchini was "folded" in (my heavy-duty mixer did it for me), and then it was quite gooey. When my cookies baked, they spread out and smoothed out a bit more than I expect drop cookies to. I love dark chocolate, but these seemed to have too much unsweetened cocoa powder, which made them a bit "unsweet." Thank goodness for the chocolate chips, which gave a bite of sweetness every once in awhile. Even cream cheese frosting on top didn't do much for these. I won't be making these again--I'd rather save my cocoa and butter (and even zucchini) for something else.

Reviewed On: Jul. 31, 2009

I made these today as a treat for my nephews who are milk- and egg-allergic, so I went into it knowing that the results would be a little atypical. Knowing that, I thought these dark, fudgey, not-too-sweet brownies were pretty tasty for what they were (and gave it a 4-stars based on that). The kids liked them. Their mother thinks they are worth adding to her recipe file. That said, my husband took one, unsuspecting bite and said "These are gross."

Reviewed On: Jan. 26, 2007