I started with the original recipe on the back of the All Bran box:
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup cocoa powder
1 cup sugar
1/2 cup Kellogg's® All-Bran® Buds cereal
1 teaspoon vanilla
1/2 cup margarine or butter, melted, cooled.
"Stir together flour, salt and cocoa powder. Set aside. In large mixing bowl, beat eggs until light. Add sugar gradually, beating until fluffy. Fold in cereal, vanilla and margarine. Fold in flour mixture and walnuts. Spread evenly in 8 x 8-inch pan coated with cooking spray. Bake at 350°F about 30 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan."
I've made this recipe twice and added walnuts both times. The first time I left the 'buds' whole, which resulted in a very dry brownie with an off-putting texture. It seems the 'buds' absorbed any moisture like a sponge and turned them into little sawdust meatballs floating in chocolate sand. On my second try, I put the cereal in a food processor to make 'bran bud flour' and added it into the dry ingredients. Brownies came out with a slightly better texture but were about twice as dry - think substituting gypsum for flour - terrible.
The reason I want to use this recipe is to add all the fiber I can - 17g per serving - so I don't want to substitute anything else for the cereal. Can I add anything to this recipe to make the brownies more moist and chewy? I like the taste of these brownies, but need about a gallon of milk to wash them down.