I also found this to be dry, possibly because I used white whole wheat flour; but this may also have been due to the baking time. I would make this again but watch it more carefully and take it out just as the surface begins to crackle. Otherwise this is a good impromptu "sweet" for a casual get-together, and just the thing to satisfy a chocolate craving as a cross between a cookie and a brownie.
The whole family loves this sweet treat! I halved the recipe and baked it in a 6" skillet and it came out great with no other substitutions. The previous reviewer mentioned that the batter was too dry - I always weigh dry ingredients like flour to make sure I don't inadvertently add too much by packing it in the measuring cups. (The 3/4 c. flour called for in the recipe equals about 3.2 oz of all purpose flour). I've made this three times already and have had great results each time.
This did not work for me! It was so dry that I added more milk but still the brownie was so hard it was really not edible. I followed the directions so would appreciate ideas on how to make it work.