Reviewed: Apr. 29, 2012

I was unsure of this... But they turned out great!! I used a 1t of vanilla, 1/4t of baking powder, butter instead of margarine, I used the sugar free pudding mix with truvia, and I added about 1/4 cup of all natural peanut butter, I also used vanilla soy milk (about 1/2 cup) they puffed up nicely... A little cakey, but great chocolate peanut butter flavor! Now the test will be if the BF likes them :) I didn't think they needed frosting, but yummy with SF ice cream!

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Reviewer:

DoYouBake?

Reviewed: Apr. 21, 2012

It wasn't too bad for a sugar-free brownie, but there is still much to be desired...

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Reviewer:

megan.dunn18

Cooking Level: Beginning

Home Town: Salt Lake City, Utah, USA

Living In: Sherman Oaks, California, USA

Reviewed: Mar. 18, 2012

Though texture/moistness is great (I used the modifications mentioned by SHANNONSPIVEY), I just found it had no flavour. The walnuts and Splenda just overpowered everything. I couldn't taste the chocolate at all. I don't know if adding more cocoa powder would help or not. If there is a way to make this more flavourful, I would stick with this recipe.

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Cooking Level: Beginning

Reviewed: Feb. 11, 2012

I made these this afternoon, but I changed a couple things. Firstly, I used truvia, not splend. I also used light vanilla soy milk instead of regular skim milk. And substituted the walnuts for pecans. I also did not the frosting on top. I added about a 1/4 tsp of baking powder, and 1 tsp of vanilla. I thought they were actually pretty good! I don't really like things that are too sweet, so I thought these were pretty spot-on for me. The only thing I didn't really like is that they were more cake like, as opposed to brownies. This could have been an error on my part, however.

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missaliicia

Reviewed: Dec. 20, 2011

Flat and dense , slightly chewy and I even added the baking powder that was suggested by another baker. They puffed up in the oven and then fell flat upon cooling. We ended up putting them with ice cream. Good if you have a chocolate craving and are in desperation.

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Cozmo1998j

Reviewed: Oct. 14, 2011

I made this for my diabetic stepdad for after a bbq. It was more like fudge than a brownie (even for fudgey-type brownies) but when it first came out of the oven it was cakier. I added some peanut butter to the "frosting" and it was really good. Overall, it was ok. Very rich and dense. Probably wouldn't make again unless stepdad was coming over and would take the leftovers home

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Adriana

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

Reviewed: Sep. 9, 2011

I am not diabetic, however I cannot eat sugar. I cooked this recipe as directed and found it to be a little flawed. Firstly, when I took it out, the margarine surfaced and was bubbling on the brownies, and they were too thin for my taste. Also, at 25 minutes, the edges are hard. However I will try to make it like MOM192 suggested, with the baking powder to see if that helps. Also I must give a big koodos to the icing cause in 23 years, I've never thought of using pudding as an icing. (5 stars on that)

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Reviewer:

Art Freak

Reviewed: Aug. 16, 2011

They taste okay, just came out flat like a pancake. Wish I would have read the review telling me to add 1/4 tsp of baking powder before I baked it.

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whitney80

Reviewed: Jun. 24, 2011

Very good! I used whole wheat flour, added 1t of baking powder and increased the Splenda to one and one half cups. They were nice and fluffy and great tasting. I did find just a little dry, so next time I will try adding some applesause. Happy Eating

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Reviewer:

JoAnn

Reviewed: Jun. 20, 2011

These brownies were really good. My parents and I are on the South Beach Diet and these were a good sugar-free treat for us. I followed the suggestions and added 1/4 tsp baking powder and 1/2 tsp vanilla. I also used 1/2 Splenda and 1/2 cup dry chocolate pudding mix instead of 1 cup of Splenda. We all liked them. It was hard to tell that they were sugar free.

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