Tasting is Believing Whole-Grain Brownies
Tasting is Believing Whole-Grain Brownies
(51)
|
rate this recipe » |
| whole grain, quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | Overnight, |
| Yield: | 2 dozen 2" brownies |
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups light brown sugar
- 3/4 cup 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 King Arthur White Whole Wheat Flour, organic preferred
- 2 cups semisweet or bittersweet chocolate chips
Directions
1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.
2. 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.
3. 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.
4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
5. Add the eggs, stirring till smooth.
6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
7. 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.
8. 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 2" brownies.
Reviews
- 05/19/2012
- I made these for the first time as a birthday present for my mother. I cant wait to see how she likes them since she loves your fudgy brownie recipe. Great method and demo video.
- 05/01/2012
- 05/01/2012
- These are by far the best brownies ever!!! My teenage boys are very finicky and we set the bar high.....they love them. Thank you!!
- 03/19/2012
- OMG! These were awesome. I took the suggestions of cutting back on the butter, substituting for applesauce and cut back on the sugar. The were delicious! Now, to make them more fudge like since that is what the husband prefers.
- 03/07/2012
- Amazingly delicious!! We ate the brownies just a few hours after they were made and I didn't notice a bad texture. I was very impressed by the nice, shiny crust that you always get with brownies from a mix, and with the deep, rich fudginess....all with whole grains!! I don't think I'll ever buy a mix again!
- 02/02/2012
- I made these the other night for my boys for their school lunches. We all agree that they're wonderful! Fudgy and moist, you'd never know they're made with white whole wheat flour!! The only complaint (from my 10 year old) is that you have to wait 24 hours to eat them!!
- 10/23/2011
- I make these all the time. They are easy to make and are a big hit with everyone. No one notices that they are whole wheat. I like to add in walnuts, but they are good without any extras. They are great with the Dutch Process; they also came out well when I used this recipe to finish off a can of Divine Cocoa. Instead of 4 eggs, I use 3 eggs and ½ cup of egg substitute. The box says this is equal to 2 eggs, but I think it works more like 1½. (This lowers the cholesterol by about 10mg per brownie, but the calories stay the same.) The brownies come out moist and the extra sodium doesn't seem to change the taste. I usually have to bake for 40 to 45 minutes, instead of the 30 to 35 listed. One of the guys at work told me these were the best brownies he had ever had, and my sister complained that they were too good, so she ate too many.
- 07/26/2011
- I used 1 1/2 sticks butter- instead of 2 sticks, I used 1 1/2 cup brn sugar instead- of 2 cups, 3 eggs instead of four, and 1 1/2 cup chocolate chips- instead of 2 cups. They came out very good. I may use applesauce for some of the butter but they were moist and flavorful! We didn't wait the full 24 hours to try them. You really can't tell that it is whole wheat. I love using the white wheat in my baked products! I think they taste better at room temperature instead of in the fridge. The fridge will dry them out with my changes. Overall, very happy with these brownies. I am not a cake-like brownie fan. I like a moist brownie! YUMMY!
- 03/02/2011
- These were so awesome! I can't believe that such perfect taste and texture (and shiny crackly "box mix" top) can come from a whole grain brownie. These were perfect in every way, and fit right into our style of eating. Mine only sat for a few (maybe 5 hours) hours, that's the longest I could hold my guys back, lol. They just can't grasp the whole "wait" when fresh brownies just came out of the oven, thing! I think the only way I'd be able to wait is if they were not home when I made them and then I hid them, lol! Thank you for these, my family requests brownies weekly...
- 01/23/2011
- This recipe was amazing! I changed the recipe like this...I used KA white whole wheat flour, 4 oz Baker's Bittersweet Chocolate Baking Squares, and 2 cups white sugar, and it turned out amazing! My family thought this recipe was better than my normal brownies made with all purpose flour! The next time I am going to try to replace the sugar with stevia, and see how that turns out. We couldn't wait 24 hours to try them, so we tried them while warm, and they were so good! It is so rewarding to make them healthy for my family! Thank you KA bakers for all your hard work on providing us recipes that are a healthy alternative!
Thank you for sharing your ideas with us, I'm so glad you enjoyed the recipe. ~Amy @KAF
