Reviewed: Jan. 7, 2012

Love them, with a few slight modifications. I almost doubled the amount of chocolate, probably to about 10 ounces (I used chocolate chips). Than I added about a teaspoon of instant coffee to the chocolate chips once they were melted. Than I put them in cupcake pans so they would cook evenly and be nice serving size.

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Reviewer:

Alana Eastlick

Reviewed: Sep. 23, 2011

Good but not great. Lots of other brownie recipes are much better. tasted much better the next day. I truly don't understand the 5 star ratings given by others. 5 stars should be for the best!

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Reviewer:

Skm123

Reviewed: Dec. 7, 2010

When making a recipe like this, one must always keep in mind what the title and the ingredients are, and what they are intended for. These are, of course, not going to be as good as the butter rich, fudgy brownies that we all dream about. But for what they are, these are pretty decent brownies. One thing they do have is a rich, chocolatey flavor. They are moist, but not really fudgy. I baked 1/2 of the batter in a mini muffin pan and drizzled those with vanilla glaze. Then I had enough for a small pan as well. I cut those, topped with light cool whip, and some leftover raspberry sauce. Now that was good.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 24, 2010

Awesome brownies! I also pour some evaporated milk in the middle of the brownies and they were were more moist and yummy!!!

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Reviewer:

VeniceNY

Reviewed: Aug. 29, 2009

First, let me say I made a few changes. I used milk instead of water, about a cup of semi-sweet chocolate chips, and 2 eggs instead of 4 whites (I only had 2 eggs on hand). That said, this was a very good recipe. They weren't as good as regular brownies, of course, but for being lower in fat than regular brownies these were great. The batter was very thin, and I was a bit worried, but they cooked up nicely. I will definitely make these again!

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Reviewer:

lovemyturtles

Cooking Level: Intermediate

Reviewed: Jun. 24, 2009

Not sweet at all and batter is really runny. Not making again.

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Reviewer:

yummy_x3

Reviewed: Apr. 18, 2009

I am sorry, but these weren't that good. I knew I wasn't going to get a ooey-gooey fudgy brownie...but these came out like a spongy-airy german chocolate cake. I did add a couple Tablespoons of mini chocolate chips to the batter...and when they were done...the chips sunk to the bottom of the brownie. I had to put fudge frosting on these to pass them off to my family! I can eat anything chocolate, but these didn't come out like I had expected!

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Reviewer:

tracyface

Reviewed: Feb. 10, 2008

These were unfortunately pretty tasteless and dry. I think if I were to try them again, I would probably add some apple sauce.

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Reviewer:

vespakristen

Reviewed: Feb. 9, 2007

Sorry to be negative, but these were terrible. Very cakey, lacking chocolately flavor. Tastes like something my daughter would make in her easy bake oven.

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Reviewer:

gtlmom

Reviewed: Nov. 5, 2006

Excellent recipe, very easy. The brownies are very light & airy - nice texture. Change to baking time: after 25 minutes, the center was still very gooey, so I reduced temp to 300 & let them bake for another 40 minutes. Edges firm, but not hard and center cooked through.

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