Eh. I also used 1/2 c. applesauce and 1/2 c. oil, and replaced one cup of white sugar with brown. It was just very bland. I even added extra ginger and nutmeg. I did however cook this in mini-muffin tins, so maybe it'd have been different had I made it into loaves...but still, it was just alright.

Reviewed On: Nov. 15, 2008

Eh...I agree with another reviewer - good flavor...but they're SOOO cakey. Much cakier than even cake-mix cookies. Things to know - the batter will not be very firm, it's very hard to form the cookies. However, they don't spread at all on the pan, surprisingly enough. To avoid greasiness, I used parchment paper instead of greasing the pans.

Reviewed On: Oct. 28, 2008

This is the first "from-scratch" brownie recipe I've tried. Personally, I'm not a brownie person, but my boyfriend absolutely is - and these got his vote of approval. He said they were exactly how he likes them - chewy and dense on the inside with a flaky crust. I followed the recipe exactly, except that I used a 9x13 pan instead of an 8x8 pan, and it was perfect! They rose SO much in the oven, I was shocked! Definitely a keeper.

Reviewed On: Jul. 24, 2008