Friday, August 8, 2008

Awesome Brownie Recipe

Navigate on over to King Arthur Flour for this amazing brownie recipe that uses whole wheat flour. It's choc-0-licious! I didn't even use the recommended white whole wheat -- I used regular whole wheat flour.

I hvae cut and pasted the recipe below, but it won't print all-pretty-like...(I was watching "Cars" yesterday and have been thinking like "Mater" ever since.)

These whole-wheat brownies are the treat we serve when we’re trying to convince folks that baking with whole grains doesn’t have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate, these brownies are the ones to go through life with.

We discovered something interesting when sampling these. Their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear", texture-wise.

1 cup (2 sticks, 8 ounces) unsalted butter, melted
2 cups (15 ounces) light brown sugar, firmly packed
3/4 cup (2 1/4 ounces) Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional but recommended
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups (6 1/4 ounces) King Arthur White Whole Wheat Flour, organic preferred
2 cups (12 ounces) semisweet or bittersweet chocolate chips

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly just till it’s hot (about 110°F to 120°F), but not bubbling. Don’t worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Add the eggs, stirring till smooth; then add the flour and chips, again stirring till smooth.

Spoon the batter into the prepared pan.

Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center.

Remove them from the oven, and cool completely on a rack.

Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.

Yield: 2 dozen brownies.


PJH said...

Stephanie, this is one of my very favorite recipes in our whole grain baking book. EVERYONE loves these brownies - thanks for sharing your experience! - PJ Hamel, King Arthur Flour blogger/baker

Meili said...

Stephanie, do you grind your own wheat? My mom does, and she makes the best whole wheat bread on the planet.

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