Very pleasing brownie recipe! It is so easy to throw together and has ingredients that most everybody has on-hand at any given time. It's nice to be able to use vegetable oil instead of using up a stick of butter from your fridge and/or waiting for one to soften to room temp. Check them early at about 18-19 minutes if you're like me and like your brownies on the fudgy side as opposed to cakey. If they're still runny, just keep checking them every 2-3 minutes thereafter. Followed the recipe to the letter, except for the vanilla. I didn't have any, so I put teaspoon-size squirt (judging with my eye) of maple syrup. I have no idea if that made any difference whatsoever, but it won't hurt anything. ;-)

Reviewed On: Apr. 17, 2012

Excellent. Followed the recipe pretty closely. For spices I added a little extra. I added about 1/4 tsp. pepper, 1/4 tsp salt, 1/4 tsp italian seasoning, 1/4 tsp garlic powder... in addition to the existing spices. stirred that all up in the spaghetti sauce, same i would if i were making pizza sauce. i did not sprinkle it on top separate like the recipe suggests. i also fried up a frozen pizza burger patty and some onion (maybe 1/4 cup, didn't really measure), crumbled it, and stirred it into the sauce too. i know pizza burgers aren't available in every part of the country, but they are popular in the upper midwest. added sliced olives and mushrooms to the top along with the pepperoni... delicious. savory enough for adult taste buds and probably tame/tasty enough for a child too. also, i was cooking several things at once so i didn't put the crust back in the oven right away. it was cooled down a lot before i put it back in w/the toppings on. i think that really helped it to set well. someone mentioned the spaghetti part getting too hard. i added a couple small pats of butter to it, after i'd strained it and sprayed the baking dish well. that did the trick fine. remained quite moist. five stars all around. in my regular rotation now.

Reviewed On: Sep. 1, 2011

Wow. Excellent! This is definitely going into my regular recipe rotation. Followed it to the letter, except I omitted the cumin (not a cumin fan at all). I also only used four sweet potatoes weighing in at 2.64 on the cashier's scale at Wal-Mart (more like 2.75 when I weighed it myself). That equals out to just enough filling for 12 enchiladas, assuming you're measuring out each with a 1/3 measuring cup. I'm always looking for really good meatless recipes and I've found another. Thanks!! Tasted a couple spoonfuls of the mixture beforehand - had to consciously keep myself out of it. Yummy. I knew it'd be good before i even tried them. I also followed MesaMa's suggestion of dipping the corn tortillas in the enchilada sauce for easy rollability. GREAT tip.

Reviewed On: Aug. 3, 2011