Reviewed: Apr. 27, 2006

Interesting taste and texture. Very rich, not as fudge-like as I would have preferred but still good. Would make again!

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Shanna

Cooking Level: Beginning

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Reviewed: Mar. 9, 2006

I didn't have yogurt so I substituted lite sour cream...it tasted great.

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ScarlettMini

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2006

They smelled really good in the oven, but tasted bland, and the yogurt was a terrible flavour in them. I LOVE chocolate, and although these were nice and dark due to the cocoa, they were the worst thing I have made in a very long time. And yes, I know these were diet brownies, but even so I would never make these again!

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nanaimobar

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Riverside, California, USA

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Reviewed: Jan. 22, 2006

This recipe is reallly good, especially for a low-fat brownie. I used Splenda instead of sugar and it was wonderful. I'll definitely make these again!

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Mindi

Cooking Level: Expert

Home Town: North Salt Lake, Utah, USA

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Reviewed: Jan. 6, 2006

Very good for a low-fat brownie taste, but the texture is a little different. I used FF yogurt, but strained it first to thicken it up. I also added 1/2 t baking powder.

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Kat

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2005

It did not have a brownie-like texture at all. It does taste wondeful though...just not a brownie.

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STARS4BEA

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2005

Although the measurements were a little weird (10 tbs of yogurt!), I loved this recipe. I followed the directions exactly (used fat free yogurt) and the brownies turned out perfect! The only problem was, my husband insisted on frosting. So much for low fat!

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S. Johnson

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2005

Very fudgy and yummy! I used raspberry yogurt. I'm sure vanilla, coffee or orange would be great. This is a fabulous low fat brownie.

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ANGELAFISCHER

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Reviewed: Aug. 23, 2005

THESE ARE GOOD BROWNIES TO BE LOW CAL.I ONLY USED 2/3 CUP SUGAR,1 EGG PLUS ENOUGH WATER TO EQUAL TWO EGGS AND 3/4 CUP SELF RISING FLOUR OMIT SALT,FATFREE YOGURT,COCOA,VANILLA.REALLY THE SAME JUST EVEN LESS CALORIES.MINE WERE CAKE LIKE BUT ULTA MOIST!

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MOTHEROFLITTLE

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Bailey, North Carolina, USA

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Reviewed: Aug. 15, 2005

I just made these for my family and they turned out really well. I used fat free Yoplait banana yogurt(all I had in the fridge) and it added a nice bit of extra flavor. I also cut out 1/2 the sugar and put in Splenda (12 packets=1/2 cup). They don't have the same flaky, crumbly consistency as regular browies in the box, but the are a GREAT low fat alternative. Very moist and chewy. My 3 year old keeps saying "I like it Mommy!" and he is a very picky eater! Thanks for the recipe!

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Wendy P Lee

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Reviewed: Aug. 10, 2005

Maybe others' expectations are too high...this is a fantastic diet brownie recipe. I would like these even if I weren't watching what I eat. Very chocolatey, very fudgy, very satisfying. Definitely better than anything Snackwell's makes! I used nonfat sugar free vanilla yogurt and added some chopped walnuts. I did use real sugar and eggs - no Splenda or egg beaters here (don't think the texture would be right). Thanks Emily!

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rocketD

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 21, 2005

these were absoulutly amazing. I made them with vanilla yogurt, but I think a coffee yogurt would do well.

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ERIN49

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Reviewed: Apr. 15, 2005

I expected these brownies to taste like my mom's fat free brownies - sweet, chocolatey, moist and overally yummy. Very disappointed to find out they taste like burnt yogurt and not very brownie-esque - definitely using mom's recipe next time.

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SUPERSTAR5

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Reviewed: Jan. 24, 2005

These brownies did not turn out very well, even though I followed the directions exactly. They were very wet.

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Pudding

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Reviewed: Jan. 23, 2005

If you're looking for super rich brownies, these aren't for you. For a lower-fat alternative, they're surprisingly good!

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Nov. 9, 2004

MMMM...lovely...and you can cut the sugar in half by using half molasses (and don't forget to add a teaspoon of baking soda for every cup of molasses you use). Use a half cup of molasses and a half teaspoon of baking soda for this recipe.

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KMSIEVER

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Reviewed: Feb. 9, 2004

Very yummy recipe. Brownies are fudgy and best eaten warm.

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MONICAPOTTER

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Reviewed: Jan. 10, 2004

Our family love these brownies. If you only like very sugary sweet brownies then they may not appeal to you, as they have a distinct yoghurt flavor. We are addicted to them!

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GONEBANANAS

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Reviewed: Jul. 5, 2003

These were awful brownies.I will not make them again. :(

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just Kim!!!

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Reviewed: Jun. 24, 2003

These are very good chewy, almost fudgey brownies. I am so glad they are healthier because it is hard to stop eating them. I added a half cup of chopped walnuts though because they just wouldn't be brownies without them.

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