31 Reviews of No Pudge Brownie Clone

From: Japanese Delight

On Nov 2, 2006

Freakin' delicious!! My first non fat brownie ever and I don't miss any of the fat. It came out very moist, rich, fudgy, and somewhat 'cakey'. Maybe I'll try just adding one egg white instead of two next time to try to get more of a dense texture. THis was soooo good, and the best part is that it's guilt free!! I will make this again! UPDATE: I made this again, minus the egg whites. It's more brownie like w/o. Also, I halved the amount of sugar, and it's still plenty sweet(although I did add a handful of milk choc chips!!).

From: catumis

On Jul 20, 2005

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.

From: Jenny H.

On Jul 22, 2005

Well these certainly don't taste fat free! When DH came home from work he grabbed one and said, "MMM". Then I made the mistake of saying they're fat free and he said, "UHH". But he ate another one anyway so he must not have minded (ladies don't tell hubbies they're fat free). I forgot I had no eggs mid-recipe so I did the eggless version and had to use an extra couple scoups of yogurt to get everything to mix together--the end result was YUMMY!

From: Vye367

On Jun 14, 2006

Thank you, thank you, thank you. The store bought kind are just too expensive for me; these are pretty much an exact duplicate. I made a single serving with blueberry yogurt (yumyum) but I've found I like these best made with — cottage cheese (it might be an accquired taste, but it makes them richer, in my opinion). Thanks again!

From: Chilicat

On Jan 19, 2007

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!

From: armyofmuffins

On Mar 21, 2008

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

From: Kasha

On Aug 11, 2005

Easy, good, and you probably have everything to make them. No one would suspect they were no fat, no egg. I will certainly make them again, they are disappearing very fast!

From: Parrot Head Mama

On Mar 5, 2006

In a word, YUM. I just made a batch and couldn't wait for them to cool completely...they're out of SIGHT! The recipe was a snap and didn't take probably 5 minutes to whip up. I can't wait until after dinner to have some local/low fat vanilla ice cream with them, warmed up a bit. Will be making these OFTEN. Thanks SO much for sharing. My 6 year old "licked the bowl" and couldn't tell the difference, I can't wait to spring them on DH to see if he does. You've made sticking to my diet a whole lot easier (and easier on my wallet, rather than spending $2+ a box for the WW chocolate treats).

From: DR. House

On Apr 8, 2007

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.

From: Pardeemom

On Feb 5, 2008

I'm generally not a huge brownie fan, but these have converted me! As I was assembling I realized I didn't have enough cocoa, so I only used 1/4 c. and it was perfectly chocolatey. I left out the egg whites and used plain nonfat yogurt and 1 t. vanilla extract. I blended it all together with my hand mixer and poured it out into the pan to bake. I did underbake it a tad and the result was that the bottom was very fudgey and delicious! Thanks! I divided it into 9 servings at 2.5 points a piece (for those on Weight Watchers).