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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14 users found this review helpful

Reviewer:

Amy

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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8 users found this review helpful

Reviewer:

broham

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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4 users found this review helpful

Reviewer:

Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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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3 users found this review helpful

Reviewer:

Liza

Cooking Level: Expert

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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16 users found this review helpful

Reviewer:

KingBee852

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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8 users found this review helpful

Reviewer:

RENEEJANE

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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1 user found this review helpful

Reviewer:

Angela RG

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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39 users found this review helpful

Reviewer:

Lamar

Cooking Level: Intermediate

Home Town: Hollandale, Mississippi, USA

Living In: Greenwood, Mississippi, USA

Reviewed: Feb. 26, 2006

I was recently diagnosed as Insulin Resistant, so I cannot have sugar at all now. I was excited to find this recipe because I am a chocholate lover esp. when it comes to brownies. I amde this recipe and when I finally had some I was so disappointed. I am glad that some people do love it, everyone is entitled to their oppinions. No one should be put down because they didnt like it. I just wont be making this again. Except the pudding lol. Yum. I do appreciate someone making recipes that are suagr free though. SO thank you for helping.

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2 users found this review helpful

Reviewer:

Krysta C in NJ

Reviewed: Feb. 18, 2006

I am diabetic and this is a GREAT recipe. I made one change. I am not crazy about the tastes of artificial sweeteners, including Splenda. I used one small package of dry chocolate pudding and filled the remainder of the cup with Splenda. For those that thought the brownies were rubbery, you probably baked them to long. Great job Judy!

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74 users found this review helpful