"I made it exactly like the recipe stated, following the whole and white flour substitution, but I halved the recipe fearing they would turn out dry and tasteless. Boy was I sorry! They were fantastic! Moist, rich and chocolately they were. They were more of a cake-consistency vs. a gooey brownie. But what a hit they were with my family. I will say, towards the end of the bake time, I checked it every minute to make sure I did not overbake. At 21 minutes, the batter was still wet. And at 22 minutes, the batter was perfect, so even a minute makes a big difference."