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Very much like the original. And a much cheaper price. Plus I have been wanting to experiment with No Pudge but the price put me off. Mixed up well. Baked very nicely. Rich Dark Chocolate taste. made a batch with Soy Yogurt vanilla flavored also and it turned out very well so it works with that yogurt also for those who must avoid milk. However on this update.. yeah I ignored what the chef said and tried the Splenda because the diabetic was nagging for some. It failed totally. Not only did I have rubber, I had flat rubber. IF the chef says no, don't ignore them. they know what they are talking about. They turn out perfect with the sugar.
excellent copy-cat recipe. chef tatumis and i are fans of the original, and we had planned to make our own "clone" before we discovered this on recipezaar. tastes as wonderful as the original. i like them best with egg whites, and the gluten is not necessary if you don't keep it on hand. you can use plain yogurt and add about a teaspoon of vanilla extract, or for a little variety try a non-fat fruit-flavored yogurt, or throw some fresh fruit (like blueberries) into the mix.
This is my favorite recipe to experiment with! My latest and greatest attempt turned out sinfully fudgy -- and I used Splenda! I replaced half the sugar with Splenda (actually, 7 tbsp. Splenda and 1 tbsp. erythritol) and used an entire 8 oz. container of lowfat yogurt. I forgot the cornstarch, left out the egg whites, then added a tbsp. of raw agave nectar to make the batter a little easier to spread. I don't have an 8x8 pan so I used a smaller pan (about 6x6, maybe) and baked for 40 minutes. Wow! It rose high enough to look more like a cake than a brownie, but it was still very fudgy. I'd like to reduce the sugar even more, so I'm going to keep experimenting. These brownies rock!
These brownies came out just perfect! I made them for a picnic and no one had a clue they were low fat! I pretty much followed the recipe, but I increased the yogurt to 1 cup, added enough water to make a smooth batter, and sprinkled a few semisweet chocolate chips on top. I also took the brownies out after 25 minutes in the oven. They were just the right combo of cake and fudge! Definitely making these again!
I made these last week and just enjoyed them so much. I used a coffee flavored yogurt, that's all I had and they were delicious, sprinkling some chipits into the batter too. They did not last long. Very chewy and gooey, the way we like them. Perfect instructions for baking, they popped out of the pan, no problems at all. No eggs used at all. What a treat!
My husband and I agreed that this recipe tastes better than the raspberry no pudge in a box. I didn't use the eggs because the yogurt makes it fluffy enough, and I used about 3/4 cup of the yogurt, and they turned out great. Of course they didn't last long and we made fat free sundaes.
Wow, better than regular brownies! I think this will be my to go to brownie recipes from now on :) I omitted 1/4 a cup of sugar, because we don't like pastries too sweet. I used raspberry yogurt with two tsp of vanilla extract and added some white chocolate chips in it... i also put in one whole egg, because the batter so so thick and i didnt know what to do with an egg yolk. It was really fluffy, so I'll stick with no eggs next time. Thanks for the great recipes!
Delicious! I added one egg because I like it a little cake like and sprinkled some extra chocolate chips that I had on hand, just cause. Absolutely wonderful!
yum!! made with 1/2 splenda and 1/2 sugar, omitting the cornstarch and eggs. the brownies were much better the second day. they also arent fudgy in the strictest sense, but might be more so if baked for a shorter period. thanks so much!
Really great. I used one egg white and regular plain yogurt and the result- well, I can't take pictures of it because it's gone! My friend, roommate and I devoured the whole thing before it had a chance to cool! Not entirely guilt free, but close enough :)