This turned out amazing! I used 3/4 cup sugar, and about half of the cocoa was Hershey's special dark and half was regular cocoa. I just used the microwave to soften the butter, which was easy. Also, I used a mini muffin pan and cooked them for 13 minutes at 350. They made the perfect brownie bites! I served them plain with a ganache on the side. Thank you Angie!

Reviewed On: May 11, 2012

My son, 13 years old, made this almost all by himself. He followed the recipe exactly, though he was unnerved at the end when the batter was so liquid. We split it into two cake pans and it cooked up great. Also, we used freshly ground pastry flour and it was still great. The taste was even better after letting it sit over night.

Reviewed On: Apr. 27, 2012

My husband liked this and said it was carrot cake-ish. Here are my tweaks (doesn't everyone tweak?). I used 2 1/2 cups fresh ground soft wheat flour (aka pastry flour). For sugar, I used 1/2 cup agave nectar and the 2 TBSP molasses (not terribly sweet, but the frosting adds to the sweetness). I reduced the oil to 3/4 cup. The sauerkraut I rinsed, drained, and squeezed out as much water as I could. Also, I used 3 apples (they were small). Thanks for this crazy recipe - it's a great way to use up leftover sauerkraut. =) I only put 4 stars, since I tweaked the original recipe so much, but with my tweaks it's a 5 star recipe for our family.

Reviewed On: Feb. 21, 2010