Reviewed: Feb. 27, 2011

Awesome! The mix makes 4 batches so just type in 16 servings and you'll get the right amount of mix ingredients to match with the "additional ingredients (for each batch)" if you don't want to make a bunch of the mix. Definitely a remake. Thanks!

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8 users found this review helpful

Reviewer:

nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

Reviewed: Feb. 1, 2011

It didn't rise and the wheat taste was overpowering

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3 users found this review helpful

Reviewer:

KosherHottie

Reviewed: Sep. 29, 2010

We are just now switching to whole wheat flour and this recipe has me wanting to try other recipes like this! This was great! I did cut the sugar down to a little over 3 cups and it was perfect. Watched the baking time to make sure I didn't over cook it. I also put the batter in the mini cupcake pan...they are great little bites of pure pleasure! Thanks for sharing the recipe!

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5 users found this review helpful

Reviewer:

Michaelle

Reviewed: Sep. 19, 2010

These are great! Kinda had a minty taste!

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4 users found this review helpful

Reviewer:

Myshellie

Reviewed: May 28, 2010

WOWEEE!!! These were amazing! I made some tiny changes, but they cured me of my chocolate craving wonderfully! I only used 3 cups of sugar (perfect) I used white wheat (just as much fiber and nutrition but better taste) for two of the cups and whole wheat for the other. I used 3/4 cup butter instead of shortening. Also I added 1 TBS of canola oil to the wet ingredients. No nuts this time, but I will try that sometime. I baked for 26 mins and wala! Delicious! I recomend making the 64 serving and storing in the frig. Quick and easy!

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9 users found this review helpful

Reviewer:

Audrey

Home Town: Ocoee, Florida, USA

Reviewed: Apr. 18, 2010

Yummy!!! These are great brownies and the kids, the husband and the neighbors all agree. I had to cook them a little longer about 26 min or so. Just watch carefully. I left out the nuts. I don't like the fact that it has shortening in it though(don't like the trans fat). That was the first time I made them. The second time I used butter instead of shortening so I got rid of the trans fat but you do get more saturated fat (I used a little more butter then what it called for in shortening because butter has more water)and I used evaporated cane juice instead of sugar. The third time I made them I used butter flavored shortening and 2 tsp of ground flax seed with 1/2 cup water instead of eggs(that way you get rid of a lot of calories and all the cholesterol and add fiber) and half splenda/half sugar. They turned out great. Can't wait to make them again. I love the fact that it makes a mix that you can get several batches out of.

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4 users found this review helpful

Reviewer:

bekah

Cooking Level: Intermediate

Reviewed: May 5, 2009

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

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14 users found this review helpful

Reviewer:

Val

Reviewed: Mar. 12, 2009

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!

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5 users found this review helpful

Reviewer:

Rachel in Ontario

Reviewed: Jan. 26, 2008

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.

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11 users found this review helpful

Reviewer:

N P

Cooking Level: Intermediate

Reviewed: Mar. 27, 2007

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.

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3 users found this review helpful