I make this all the time! Absolutely great recipe. I usually add a little more brown sugar and pumpkin pie spice, but you don't have to.

Reviewed On: Nov. 22, 2011

I finely diced the potatoes and only had 4 lbs, they still did not fit in a 2 1/2 quart dish. So I had to grease another and after all was said and done the prep took more than twice as long as I anticipated. This is definitely a make ahead dish. I also added more cheese, the sauce didn't seem like it was enough. Baked it for an hour and a half at 300, and only the potatoes in the glass dish were cooked. The ones in the ceramic casserole were not. Next time I try this, because it is yummy, I will do all the same except put it in a glass 9x13 covered at 325 for an hour.

Reviewed On: Oct. 4, 2011

I JUST made these. Ended up with 2 1/4 cups shredded zucchini. These are SO awesome, VERY cake like brownies, SO moist. I am wowed. I will ALWAYS be making these whenever I have zucchini. I did not make the frosting, but the brownies are not missing it. Very great recipe.

Reviewed On: Sep. 11, 2011