Reviewed: Nov. 4, 2009

Ok - I am not diabetic but do try and eat low carb. That being said - I made a couple changes that made these pretty good! I took one packet of SF choc pudding and put it into the 1 cup measuring cup. I then made up for most of the difference with Splenda but did add .25 cup sugar (for sweetness) I also added mint choc chips and I used a stand mixer with a whip to fluff it up. I then sprinkled coconut on top. YUMMY... very dense and cake like.

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beautifulgvb

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

I tried both the original recipe and the improvements and some tricks of my own, and NOTHING HELPED! They were thick, rubbery, and had little to no taste at all. You'd be better off using a regular brownie recipe and just substituting Splenda and such to make it sugar free.

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heatherbear07

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Reviewed: Sep. 13, 2009

I added about 1/8 cup more cocoa to the brownies and didn't add the "frosting". My husband, who's diabetic, liked the taste but said they were a bit dry. Personally I found them dry and thickly solid in texture. I'll try this recipe again but with some (hopefully) improvements. For someone wanting a chocolate fix, this is great. For someone wanting sublime brownies...this isn't quite it yet.

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Marty

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Reviewed: Jun. 25, 2009

Tastes like matzah bread. I don not recommend these.

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Nadav

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Reviewed: Jun. 14, 2009

I made these the other night when i was craving something chocolate. I thought they tasted very good topped w/ some sugar free cool whip since I didn't have the pudding to make the frosting. One friend said they tasted salty (kinda weird since I used self rising flour)and my fiancee said they were kinda dry, but I thought they were perfectly fine and that's all that matters since Iam the one who's diabetic. I did add the vanilla as other reviewers suggested. I used regular old hershey's cocoa powder and it wasn't bitter at all. I used the 1c of sweetener as called for and it didn't have a weird taste. Oh, and I didn't have nuts so I didn't put them in there.

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Becca

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Reviewed: Mar. 14, 2009

Wish I could find a good sugar free brownie recipe.

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He's the cook!

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Plano, Texas, USA

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Reviewed: Feb. 21, 2009

Ok, so im trying the brownies now. The are def missing something...Dont know what. But I tell ya what..for someone who cant eat sugar, it dont have to taste just like a brownie as long as its good. I think they were good in their own way..Thanks

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violetroar

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Reviewed: Aug. 23, 2008

I tried all of the modification listed however still not very good.

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Laura

Cooking Level: Intermediate

Home Town: Lancaster, Ohio, USA

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Reviewed: Jun. 16, 2008

The recipe as it is was not very good good. Actually, not terrible for a sugar free recipe, but even so, not yummy. What messed it up for me was the chocolate pudding as frosting. It just tasted funny and took away the chocolate flavor. I think the brownie part would have been pretty good without it. Next time I will try the tip recommended by another reviewer of adding the pudding mix inside. It just didn't taste right on top - what could be less fudgy than a brownie with pudding on top of it. Wait, I just remembered this cheesecake I made from this site called "brownie chocolate chip cheesecake" back before I knew I had to watch sugar...it has a box of brownies as the crust of the cheesecake. I'm always trying to think of a good sugar free cheesecake crust, so I think this brownie recipe minus the pudding would be perfect for a sugar free cheesecake crust! I will have to try that this weekend with a sugar free cheesecake recipe!

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Baton Rouge Mom

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Mar. 22, 2008

I'll admit that I have never cooked with splenda and stevia before (I had to use both since my new box of Splenda only had 1/2 c. in it!) The taste is okay, the texture dense, but weirdly, the whole thing sizzled in the pan while baking! I don't know if it was the butter and sugar substitute? I used a bit of PAM to prevent non-sticking, but I doubt that was the issue. Anyway, it was a good first attempt, and I did follow the adjustments suggested by the earlier posters. Might be worth a second try without the stevia and without the PAM.

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Filmprof

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Reviewed: Jan. 28, 2008

I can not have any sugar so am always looking for a sugar free treat recipe so I can get just a little of my 'chocolate' fix periodically. After reading the reviews I was a bit skeptical of trying this recipe. I followed a few of the suggestions and this recipe turned out great. I did add the baking powder and the vanilla. I also followed what someone had said and for the splenda, I took the measuring cup and put in the smaller box of s/f chocolate pudding mix in there and then finished filling the remainder of the way with the splenda. I used only evaporated milk and I did use about 1/4 cup more than it called for. I did not put the topping on and boy, me and my family loved them. Oh, I didn't use the nuts either. I made it a few times and am sitting here eating it as I type!

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KimberlyP

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Reviewed: Jan. 24, 2008

I didn't like these at all....I only bake sugar free and these were the worst things I have made. No flavor at all! Waste of ingredients, we threw them away after trying one!

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kacgrl

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Sep. 18, 2007

OH MY GOSH! THESE BROWNIES ARE NOT GOOD! People please dont even waste your indgredients on this. It's a waste of time and money. No amount of doctoring will help these brownies. I give this recipe about a -50

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Amy

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Reviewed: Jul. 21, 2007

This recipe was perfect for diabetics, but like any recipe, to make it perfect, you have to modify as you see fit. I used in fructose, instead of splenda, sugarfree chocolate syrup instead of unsweetened chocolate, evaporated milk instead of skim, 2 teaspoons of baking powder, and a box of sugarfree cheesecake pudding, but I added it to the mix, instead of making frosting. If anything, mine came out as moist as cake. I actually made it 4 days ago and it is still as moist. It was not as thick, but the flour is what makes it thick and being a diabetic myself, more flour is the last thing I need. P.S.---Splenda makes things dry anyway, so it is best to use the splenda for baking or only use half the amount; it tells you that on the package.

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broham

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Reviewed: Jul. 1, 2007

These brownies were horrible. They were flat and bitter. The pudding tasted like pudding, but did nothing to improve the taste of the inedible "brownies". I have had sugar-free brownies before, I know it is possible for them to taste good. These are not good.

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Jun. 16, 2007

These tasted horrible! They were very dry and pasty. The chocolate pudding tasted fine, but didn't cover up the terrible taste of the brownie itself.

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Liza

Cooking Level: Expert

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Reviewed: Feb. 28, 2007

Expert Shannon's tips are good ones, however, Dutch process cocoa is NO less bitter than natural cocoa, only somewhat less acidic. In fact, the "Dutching" process removes many of the more subtle chocolate flavor components along with the acid, and many people prefer natural's flavor for that reason.

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KingBee852

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Reviewed: Feb. 4, 2007

Un-salvageable! I tried the recommendations of the other reviewers and still it failed. And upon review, here's why: brownie recipes generally do not include a liquid (milk water, etc.) when the milk vaporizes it will leave a void in the volume of the final brownies (which is why the brownies sunk after baking to a flat object; the volume there at the beginning was not there at the end due to the loss of the water. Baking soda will NOT help raise the brownies because baking soda leavens recipes when it is involved in a chemical reaction, typically you see it paired with lemon juice, yogurt, or buttermilk, which is not the case here. The other time you see milk or other liquid in a recipe like this is if there is also a pretty good starch (ie: corn starch or tapioca) involved, which may help a bit with the volume issues and stability of the final texture (for those looking to fix this recipe...) The volume was off in the original and that explains the excessive flour use, which contributes to the bitter flavor. But unless you have a lot of time on your hands and patience to fix the errors of this recipe, I wouldn't attempt this. I think allrecipe.com should remove it entirely!!!!

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RENEEJANE

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Reviewed: Dec. 26, 2006

I made these with 1/4 tsp baking powder and 1/2 tsp vanilla, and 2% milk. They tasted ok for being sugar free. After they were taken out of the oven they fell, so they ended up being pretty flat

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Angela RG

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Reviewed: Sep. 14, 2006

I made these brownies and had four people to tell me that they were the best ones that they had ever eaten. All were diabetic. I did leave off the topping and I did add 1/4 tsp of baking powder to them.

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Lamar

Cooking Level: Intermediate

Home Town: Hollandale, Mississippi, USA

Living In: Greenwood, Mississippi, USA

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