Splenda does not react the same way sugar does and using it, even half/half will affect how well it rises and sticks.

I tried this recipe a few days ago. I was looking for a WW recipe that called for eggs vs. applesauce. I substituted a cup of sugar for a cup of mulberries I had in the freezer from last season. I ran out of WW flour and used 1/4 white unbleached. I also barely had enough baking powder. I ran out of cocoa so I used 1/2 carob. I also added 1/2 cup home grown English black walnuts. They were a hit however I would cut out another cup of sugar. I found them to be very moist. Just like cookies, I pulled them out a little raw and once they cool they are nice and chewy! I did 2 batches in a casserole dish. Thanks for the WW alternative!! ~From the poorly stocked kitchen!

This is the best whole wheat brownie recipe! I hoped for something edible but doubted it would actually taste like a brownie, but WOW! Looks like a brownie, tastes like a brownie. Cannot tell they have wheat flour. I baked for 13minutes and they were perfect. They were a little sugary, so next time i will cut the sugar some. I love that i can keep this mix in the freezer to whip up when we want.

this was not good- salty after-taste crumbled and did not rise at all. I did use half sugar and half splenda but I don't think that made much difference, sorry.