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Reviewed: Mar. 12, 2008

This was actually pretty good and quite easy. I doubled the recipe and did an 11x8 pan so it took a while longer to cook. I also used all whole wheat flour and soy milk rather than butter milk. I didn't include the nuts of chocolate chips and it was fine without them. Although I did have some leftover chocolate frosting from another recipe so I used that to frost them and it was very yummy! The brownies were soft and chewy - not cakey. I used two whole eggs, rather than four egg whites (so it upped the fat content but was just easier to make).

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Reviewer:

joyful1

	Cooking Level: Beginning Home Town: Mansfield, Nottinghamshire, England, U.K. Living In: Kelowna, British Columbia, Canada
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Reviewed: Sep. 12, 2007

Good brownie. For a healthier twist I used ground flax seed and water for the egg whites and all whole wheat pastry flour.

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Reviewer:

CJCDEC


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Reviewed: Mar. 21, 2007

These were fabulous - I think the wheat flour added a great flavor to them, and I felt so virtuous (even though I ate almost the whole pan).

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Reviewer:

cipher

	Cooking Level: Expert Home Town: Lisbon, Connecticut, USA Living In: Groton, Connecticut, USA
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Reviewed: Feb. 16, 2007

These really are amazingly delicious. They have a very soft, velvety texture and are more like chocolate cheesecake than a chewy brownie. I didn't have any coffee extract so I just used 1/2 t coffee granules instead, and subbed oil for butter. Mine were done at 20 minutes, so watch yours carefully because these are fantastic brownies.

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Reviewer:

FRAMBUESA

	Cooking Level: Expert
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Reviewed: May 17, 2004

I like the idea of making treats and snacks for my family a little healthier, so I tried this recipe. My family loved it! I used chocolate chips but no nuts (some in my family don't like nuts), and I think the chocolate chips keep it from tasting too different from regular brownies.

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