Jan 6, 2012

whole grain brownies

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My winter break is coming to an end.  I was just getting used to this life: sleeping in, visiting out-of-town friends, hanging out with family, having time to bake delicious treats more often than normal, napping with my dog, going to the gym with my husband and just plain relaxing.

Any teacher/instructor/professor knows that the first (and last) couple weeks of a semester are the hardest.  You've got lots of new names to learn.  There's different technology in each classroom to get used to.  There are constantly students adding and dropping your classes that you need to account for.  And, it's just plain crazy.  All that on top of wishing it still were break.

So, to make the beginning of the semester easier....whole grain brownies!  Now, don't start thinking that these little chocolatey squares are healthy, but perhaps they're just slightly healthier than they would be with white flour.  But, they're dangerously good.  I needed to freeze half the batch, so my husband and I wouldn't eat the whole tray...in...one....sitting.  They're that good.

Whole Grain Brownies
Recipe adapted from King Arthur Flour

-1 c unsalted butter
-2 c light brown sugar
-3/4 c cocoa
-1 tsp salt
-1 tsp baking powder
-1 tbsp vanilla
-4 eggs
-1 1/2 c whole wheat flour
-2 c chocolate chips

Grease a 9"x13" baking pan.  Melt the butter in a saucepan over low heat.  Add the brown sugar to the melted butter and combine.  Allow sugar mixture to continue to heat for a minute or two, but not boil.  Remove the pan from the heat.  Add the cocoa, salt, baking powder, eggs, and vanilla.  Stir until batter is smooth.  Add the flour and chocolate chips and stir again until well-incorporated.  Pour the batter into the prepared baking pan.  Bake the brownies for 30 minutes at 350 degrees, or until a toothpick inserted in the center just has wet crumbs on it (not raw batter).  Cool brownies completely on a rack before cutting.  King Arthur Flour recommends that you let the brownies sit overnight before cutting and eating, so that the whole wheat flour has time to soften (and they actually are better the next day), but that requires anti-brownie willpower =)

1 comment:

  1. You CAN make whole grain brownies that are soft, delicious and satisfying! Thanks for sharing your success with whole grains. Happy Baking! Irene @ KAF


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