Seriously wonderful recipe...I spent a lot of time sifting through brownie recipes to find one to veganize - and this one already was! Changes made: I added some chocolate chunks instead of walnuts (I'm allergic) and left off the frosting. It looked so bizarre before pressing it into the pan, more like chunky dough than a batter. Trust the recipe though and you'll end up with a beautiful and delicious pan of brownies! You'll never know that the eggs/dairy are "missing" and probably wouldn't guess that zucchini sneaked in there to replace them. I also noticed they were even more delicious after about 2 days on the kitchen counter - If they last that long :)

Reviewed On: Aug. 10, 2009

I made a vegan version of this pie with (commercially prepared) whipped soy cream and nondairy "cream cheese". I used fresh blueberries (that I picked myself!!) and a store-bought shortbread crumb crust. The only shortcoming was the crust...I should have made my own. The filling was much too heavy for a crumb crust and it didn't really stay together as a slice. Good thing it tasted so delicious - we didn't care how it looked!

Reviewed On: Aug. 10, 2009

This recipe didnt work for me. Maybe it's my method, but these cookies turned out pretty badly. They had very little flavor and were a weird chewy/crunchy consistency.

Reviewed On: Jul. 27, 2005