Reviewed: Jan. 23, 2013

Sorry, but this recipie was AWFUL! They were like rubber, they even movevd like rubber. If you think I did something wrong, please let me know as I am dying to find a good sugar free cake recipie.

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Reviewer:

bookworm0712

Reviewed: Jan. 2, 2013

Not horrible but not great either. I read the reviews and added vanilla and baking powder. It still turned out flat and the flavor was off - not satisfyingly chocolatey, or sweet and cakey. The search continues. I think I like recipes with honey, agave and stevia instead of the splenda. I could takes the chemicals of the splenda.

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Reviewer:

Kim

Reviewed: Oct. 28, 2012

I made this recipe today with the following modifications recommended: 1/4 tsp baking powder, vanilla and 1 packet sugar free chocolate pudding before the splenda. I only baked for 20 minutes - still kind of rubbery and really, really flat. Also pretty bland. I made them for my husband who is diabetic and he said "they're okay, missing something" as he made a face that showed exactly what he thought of them. I might add some sugar free cake frosting to salvage them. I won't be making them again, now trying to find a way to eat the whole batch.

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Reviewer:

bakingmom

Reviewed: Aug. 3, 2012

I have gestational diabetes and all I've wanted lately is a brownie! Made these and the truth is, a regular brownie is ten times better - but for a sugar-free brownie, these are pretty darn good! I did add a little bit of baking powder to combat flatness. My opinion: the brownies are better without the pudding on top. They are nice and fudgey and took care of my craving on their own.

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Reviewer:

Pepper

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 2, 2012

Pretty good for a sugar free dessert. It could be better, but it is a nice substitute for a diabetic. I used the 1/4 tsp of baking powder and the extra pudding with the sweetener. Good tips; they were successful!

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Reviewer:

Molly Stoll

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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Reviewer:

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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