I love to cook and this is my favorite recipe.

These had a different flavor but were a relatively healthy alternative to a chocolate craving. I also liked that they were more cake-like than chewy. Note: I substitiuted half wheat flour at an attempt to make them a little better. (Might as well have some healthy desserts :)They came out just fine with that substitution.

Good recipe. I recommend slightly underbaking it, though, as it will be moister this way. It was a hit with my family.

I'm not sure how to rate this. It's good, tasty, easy. But the texture is just a little odd. It's not cake-like. It's not brownie-like. It's thick and dense. Just a little different. But good! I'm probably make it again!

I have an unbeatable brownie recipe that calls for a stick and a half of butter (for a 9x13) and I was actually shocked to discover that this version was every bit as good with considerably less fat and work. Some tips to get an absolutely decadent, melt-in-your mouth brownie texture: whip the eggs (I used two whole eggs) with the sugars for 4 or 5 minutes. This will airate the eggs and give a looser texture to baked goods that have less fat. Add the rest of the liquid ingredients, then combine the flour, cocoa, baking powder and salt in a sifter. In thirds, incorporate the flour mixture into the sugar mixture by FOLDING until just combined. Also, use cake flour for a finer crumb. Just up the amount a Tbl. or so. You will not be disappointed! This is a million times better than a box mix and a heck of a lot healthier! Next time I will try replacing some of the oil with applesauce and experimenting with the sugar amount to make it a little more guilt free. I'm so glad I found this brownie recipe!

Easy, quick and good! I sprinkled it with powdered suger and served it warm. Everyone loved it. It bakes up similar to a "cakey" (rather than chewy) brownie. Will definetely make again.