Made-Over Deep Dish Brownies

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I thought this recipe was great, given I made a few alterations to it. I substituted out the white flour for whole wheat, the canola oil for sweet almond oil, and only used the 3/4c. of brown sugar (no white sugar. Instead of the white sugar, I put 1 extra oz of chocolate chips sprinkled on the top. I also used a tbsp of butter maple syrup instead of the coffee. I don't have an 8 x 8, so I used a glass 9 x 9, and baked it for 36 minutes. They were moist and fudgy. I am on the weight watchers program, and my altered recipe turned out great, and only 4pts a piece (For 16 servings Hope you enjoy!

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Pretty good. I used Earth Balance because I don't want real butter. The taste is not as rich as what I am used to and these need walnuts, however, they came out perfectly at 25 mins. I used a metal 8x8 brownie pan and 40 mins. like the recipe calls for would have burnt them to a crisp. The foil lining is brilliant and allowed me to lift them out and cut them perfectly. I am going to do that in future for all brownies because they are usually a mess.

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So tasty! And it's nice to know that they are "healthy." The only thing that you need to watch is not to overcook them - then they obviously become like cake.

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I didn't think these brownies had enough flavor. They didn't taste like boxed brownies like I like. They also came out way flaky on the top. Not the biggest fan.

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Used this recipe last night and it is fantastic! I left out the 1/4 cup of white sugar like another reviewer suggested, and these brownies are amazing: cakey and gooey at the same time. I used Ghiradelli 60% melted cacao chips (higher in calories but worth it for the flavor, added some butterscotch chips to the top, and took out the white sugar, which left me right around 159 calories per brownie with 21g carbs, 8g fat, 2g protein, 14g sugar, and 28mg sodium. I think next time I'll try adding a scoop of protein powder to see where that takes me, as well as maybe cutting some of the chocolate chips. I love these because it's something that instantly satisfies my sweet tooth and I dont feel too bad about it because it won't kill my diet if I have one every other day or so. AND IT DOESN'T TASTE HEALTHY!!!!!!!!! Also, these only took about 35 minutes in my oven; everyone's oven is different, so monitor them.

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Delicious and easy

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These brownies were too cake-like for me. The baking time is much too long at 30 minutes in a metal 8x8 pan. Perhaps they would be more fudgy at 25 minutes or less.

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Superb! Best brownie recipe I have EVER used.
Even my incredibly fussy sister loved them. I prefer them just warm with some ice cream, but my sister loved them cold the next day! They were still chewy, moist and delicious.
I used a little extra coffee, and I still couldn't taste even a hint of coffee - just something there emphasising the flavour.
Will definitely make them again, maybe even try changing them a little bit - I'd love to try adding banana or caramel pieces.

p.s: remember to line your tin first, I missed that part and it was a right struggle once I'd remembered just before putting it in.
(for people in the UK, i couldnt find semi-sweet chocolate or canola oil so i used Cadburys Dairy Milk and Sunflower Oil - it worked just fine

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Awesome! I cut out the extra 1/4 cup of white sugar and stuck to 3/4 cup of light brown sugar (enabling me to cut out an extra 23 calories and these brownies turned out absolutely delicious! I highly recommend these. My husband didn't even know that these were healthier!

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These brownies are phenomenal. They are rich and fudgy! You won't taste the coffee; it just adds flavor depth. I use this as my base brownie recipe always and then add in fillings and frostings. Also, I cook mine in a 9x9 brownie pan and they come out fine.