Yummmm! These brownies turned out great even with the two changes I made. I used whole wheat pastry flour instead of all purpose because thats the only flour I had, and I also used evaporated cane juice in place of the white sugar. So it made them a bit healthier and you could not tell what-so-ever that they were whole wheat. I followed the rest of the recipe exactly and baked for 25 minutes and they came out perfect! They smelled so good that I couldn't resist cutting into them, but it was cakey and fell apart. I waited until they cooled completely and by then they were fudgy, slightly chewy, with a rich chocolatey flavor and not too sweet, which I love! This will be my go-to brownie recipe from now on!
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