Original recipe yields 24 servings
Based on a 2,000 calorie dietSee full nutrition
Brownies turned out overly sweet, with an odd texture; not especially appealing. The freezing and thawing process went pretty smoothly, and the baking time seemed accurate, but the finished brow...
I followed the directions exactly and the brownies came out yummy. I think the problem with the texture that the other reviewer mentioned was due to the step NOT included in the directions - whe...
This recipe was very easy. I used frozen raspberries from my garden instead of the preserves. I had to bake the brownies about 10 minutes longer, but they were very moist and delicious.
Used 1 c of sugar, 2 eggs & 1/4c butter, 1/2c greek yogurt. Also substituted fresh raspberries for preserves. A little bit kinder version, & secret is no one knew!
Tastes great with far less sugar and homemade sugarless raspberry jam. Not as dense as brownies could be though.