Reviewed: May 20, 2012

Amazing, I made these for the end of Semester 1 at Uni to say Merry Christmas, with a vegan in the class, so a vegan friendly recipe was essential, I just replaced the butter with vegan friendly spread and chocolate, and these brownies went down a treat with everyone from the tutors to the vegans. I would reccommend these brownies to anyone who for any reason cannot eat dairy or eggs. :) Well done to whoever devised it.

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Reviewer:

Stephsky

Reviewed: Mar. 12, 2012

I made these brownies last night, and I have to say that I was impressed. We are currently practicing lent, and I had a serious sweet tooth last night. I will say that I added about 1/2 cup of hershey's chocolate syrup to the mixture, just to give a bit more chocolate flavor. I ended up having to bake it almost 15 minutes longer than the recipe calls for. I'm not sure if that had something to do with the syrup. Anyway, they turned out a bit denser than a cake would, but not as dense as normal brownies. My husband loves them because they aren't "too" sweet, and he ate the half the pan last night! Next time, I will add chocolate chips.

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Reviewer:

kenzlaine

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Jan. 30, 2012

OH MY!!! Was very nervous about making a brownie without eggs, but I really cannot stand the smell and taste of baked goods as much anymore since these two senses have become more sensitive as I have gotten older, and I stumbled upon this recipe and decided why not?! SOOOO glad I did, they are terrific, not sure what they are like made true to the recipe, I took the advice of a few reviewers and decreased the baking powder to 1 tsp and added an extra TBS of cocoa powder and some whole milk to the recipe to soften up the batter just before pouring to my pan. Added 1/2 C. of chocolate chips, too and voila! Soft and chocolately brownie goodness!!! Thank you for this great recipe.

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Reviewer:

suprmom

Cooking Level: Expert

Living In: Wolcott, Vermont, USA

Reviewed: Jan. 28, 2012

This was a pleasant surprise! Looks like a lot of steps but it's well worth the effort. We used the advice for less baking powder (only 1.5 tsps) and a little more flour up to a cup. Nice to know we can have a brownie if we're out of eggs from now on!

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Reviewer:

DONNANDREW

Cooking Level: Expert

Living In: Parksville, British Columbia, Canada

Reviewed: Jan. 20, 2012

These are great! A wonderful and easy way to make brownies minus the egg!

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Reviewer:

creativeinthekitchen

Reviewed: Dec. 15, 2011

Very very yummy! Moist delish! As far as those who said it was too much work...phish posh you must not have a member of your family who has food allergies because most good recipes do have a few steps. I won't change a thing and will keep this as a favorite. The only thing we did different was cook in 8x8 pan so we would have thicker brownies and doubled the cooking time. So good they only lasted 1 day. So worth the effort thanks for sharing.

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Reviewer:

chattyk

Reviewed: Sep. 15, 2011

These really turned out well. I was pleasantly surprised. I may try to add applesauce next time to see if they come a bit more moist. But overall, I did not miss the eggs. They just tasted like a good low-fat brownie. I am not a fan of fudgy brownies so I loved the cake like texture!!

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Reviewer:

frugaldiva22

Reviewed: Sep. 11, 2011

This recipe is wonderful as is. I made it in a glass 9x13 dish and it came out perfect. We especially liked the nice, thin, crispy top it had when finished.

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Reviewer:

Kaye

Reviewed: Sep. 1, 2011

This recipe was actually surprisingly good! I made a few changes and they tasted just as good, if not better, than the ones I usually make with eggs. Instead of using white sugar I used brown sugar. I also melted in 2 squares of unsweetened bakers chocolate with the butter before I stirred n the cocoa powder. I also added in 1/4 cup skim milk at the end because I found the mixture was too thick. The brownies turned out moist and chewy and really yummy! Thanks for the recipe!

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Reviewer:

bakingbex

Cooking Level: Intermediate

Reviewed: Jun. 23, 2011

Would have given these 5 stars but I did use different ingredients. Made these for my daughter who is egg, dairy, gluten, corn and soy intolerent. SHE LOVED THEM! Used gluten free flour but had to use the maragine because I didn't have anything else. I also followed the advice of others and cut the flour to 1 1/2 cups and added a few choc. chips. Will make again and again. It was so worth seeing her enjoy something she hasn't been able to eat in several years. Thank You

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