It's never too hot to whip up a batch of brownies -- just bake early in the morning or late in the evening. These brownies include a bit of whole wheat, for added nutrition; the kids won't notice, we promise!

1/2 cup King Arthur Unbleached All-Purpose Flour
1/2 cup King Arthur 100% White Whole Wheat Flour
2 cups Baker's Special or granulated sugar
3/4 cup dutch-process cocoa or Double-Dutch Dark Cocoa or natural cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) melted butter or margarine
3 large eggs
2 teaspoons vanilla extract
2 teaspoons espresso powder (optional)

In a large bowl, mix together the flours, sugar, cocoa, salt, and baking powder. Stir in the butter or margarine, then beat in the eggs and flavorings. Spoon the mixture into a lightly greased 9-inch square pan. Bake the brownies in a preheated 375°F oven for 25 to 30 minutes. Yield: about 16 brownies.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.