Sugar Free Brownies
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!!!!
9 users found this review helpful
Feb. 4, 2007