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These are GREAT !! I used almond flour, dark cocoa, and pecans instead of walnuts and they came out dark and delicious LOL. I also used pumpkin (I could not find canned sweet potato) but it was fine and certainly did not detract from the wonderfully moist flavor. Will definitely make these often and I won't tell DD they are healthy - she didn't even notice a flavor difference from the usual homemade brownies I make, so that was a bonus. Thanks for posting - made for DIABETIC TAILGATE PARTY, October 2010!

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FloridaNative October 18, 2010

This gets ten stars from us! You would never know these were so much healthier then regular brownies. We found them to be light and tender with a rich chocolate flavor. Made using Splenda for baking and Dark unsweetened cocoa powder as that is what I had on hand. Can tell you these brownies were such a hit I will be making again and again. Thanks so much for the post.

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Debbwl September 21, 2010

I made these as per the recipe. They were OK but I wasn't overly impressed. I could taste the whole wheat flour. Probably won't make them again but if I did I would try with normal white flour.

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Rachelnb May 03, 2011

WOW. These are really fantastic. I have tried SO many other "healthed up" brownie recipes and have always come up short, but these were just to die for. I knew I was in trouble when I couldn't stop licking the batter LOL. They were devoured by kids and adults alike. I did make some subs--Smart Balance for margarine, 3/4 c chocolate chips and 2/3 c sugar, and cooked pumpkin instead of sweet potato. I also only had 1/8 c walnuts, which I threw in but will probably skip next time if I don't have enough as they sort of got lost. Thanks so much for posting; I have FINALLY found a go-to brownie recipe that I feel good about serving :).

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smellyvegetarian June 03, 2009
Secret Ingredient Chocolate Brownies (Light)