These brownies are a result of adjusting a normal brownie recipe so that it's a bit healthier but still nice and moist. You can make them as buns or a cake, too.
These shouldn't really be called whole grain brownies as there is only 1/4 cup of whole wheat pastry flour in the entire recipe. Made as is, they are good, but light - much like a chocolate cake. I would rather just make a regular 'indulgent' brownie recipe since this one only adds the little bit of w.w. flour. Made a second time, with the following simple tweaks: two whole eggs, all whole wheat flour (not pastry) and 1/2 tsp salt. They had a denser, fudgier texture with a bit more flavor and still retained moistness. I did not add the coffee extract to either batch as I don't have any and have actually never seen it anywhere. A bit of instant coffee might do as a replacement for that as I'm sure it adds to the recipe. I baked the recipe in muffin cups at the indicated temperature and time. Topped with butterscotch icing they made a yummy treat. My kids really liked both versions. Thanks for the recipe. - 26 Jun 2010 (Review from Allrecipes US | Canada)
I made a few changes and it turned out great. I omitted the applesauce. I used the entire egg. Olive oil 1/4 cup instead of butter. Creme Fraiche instead of butter milk (I live in France). I also poured it into muffin tins (same temp & time) because I have been traumatized one to many times for undone insides when using whole wheat and they turned out AMAZING! Also, it helps with portion control (well, anyway it could). Great recipe- thanks! - 02 Apr 2009 (Review from Allrecipes US | Canada)
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. - 16 Feb 2007 (Review from Allrecipes US | Canada)