Reviewed: Apr. 6, 2012

I didn't want to make a large amount so scaled down the recipe and baked it in cupcake cases to create brownie bites. I baked for 10 minutes and it resulted in a lovely gooey centre. Will def make again!

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Reviewer:

catsmith87

Reviewed: Jan. 15, 2012

I tweaked this just a little. Used applesauce instead of oil and also used Truvia instead of sugar and 2 whole eggs instead of egg whites. Came out to 53 calories a brownie! I slightly underbaked them because we like our brownies more fudgy. Kids even loved them! yum!

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Reviewer:

amber21nichole

Reviewed: Jan. 13, 2011

I didn't have any butter and wanted cake. This recipe turned out surprisingly good. I am satisfied and happy with the outcome.

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Reviewer:

Innadired

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Reviewed: Aug. 9, 2010

These were dry and not very bland..will not make again

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Reviewer:

KIDDEYKOOD

Reviewed: Jul. 24, 2010

I have used this recipe time and again; I love that these brownies come out with a fudge-type texture, but are still light. I always add a bit of almond extract for a twist. Use melted jam or butterscotch on top for extra flair, too. Absolutely wonderful recipe.

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Reviewer:

Jennissweet

Reviewed: Apr. 16, 2010

Simple cake recipe. When you need to make a cake in a pinch this recipe works well.

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Reviewer:

Kevin11

Reviewed: Nov. 8, 2009

I made these and they were very Chocolaty. Too bitter on the deep chocolate taste and very dense. Too caky to be a brownie and too fudgie to be a cake.

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Reviewer:

Kooking Kerry

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Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Reviewed: Oct. 18, 2009

I cut this recipe down to use just one egg white, so it made a small brownie cake just enough for two small servings instead of four as stated. Anyway, this was an okay recipe. Not what I thought it would be but I still really enjoyed it - especially the crust that formed on mine because I baked just a bit longer and it was still moist. I would make again just to use up leftover egg whites, but otherwise I won't go out of my way to have these. Thanks for sharing.

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Reviewer:

Roxanne J.R.

Cooking Level: Intermediate

Reviewed: Jun. 29, 2009

These were delicious! I forgot to add brown sugar and they still turned out great. I used a 9" pie pan and cooked them just until the top was set (12-15 mins). They were moist and very chocolatey, yum!

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Reviewer:

SpottedSparrow

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Aachen, Nordrhein-Westfalen, Germany

Reviewed: May 21, 2009

I wanted to find a delicious brownie recipe that was moderately healthy as well. My husband is a chocolate fanatic so I hoped this was a good way to deal with his cravings. He didn't like them. He attempted two different times to eat them and said they were weird. I didn't mind them so much which is the only reason I gave them three stars. Previous postings are correct. These are not brownie-like, but they aren't cake-like either. They have a strong flavor which I can't say is chocolaty or rich; it's just a strong flavor of cocoa and oil. I don't think I'll make these again unless I don't want to share.

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