I have tried MANY whole grain brownie recipes. They either come out to dense or bland. I love baking with whole grains but found myself when it came to brownies, falling back on box mixes in order to achieve the brownie we liked best.
A few weeks ago while feeling adventurous, with guest coming to our home. I decided to cook a brand new brownie recipe (source), using whole grains. Thankful that it was not a fail and ended up becoming a favorite here.
I promise, you’ll love these. Enjoy!
(Below the recipe are a few prep photos and notes I made along the way)
- 1 cup (2 sticks) unsalted butter, soft
- 2 cups light brown sugar
- 3/4 cup cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 TBS vanilla
- 4 eggs
- 1 1/2 cup soft white wheat flour (white hard and red hard works too)
- 2 cups semisweet chocolate chips
- Pre-heat the oven to 350F.
- Spray a 13x9 inch pan, lined with foil (makes it easier cleaning up, but totally optional).
- In a saucepan over low heat melt your cup of butter (2 sticks). Once some of it begins to melt you can begin to add in the light brown sugar. Be sure you do not heat the pan to hot. You don't want this becoming a syrup. :) Stir it until the brown sugar and butter is blended together well (do not boil).
- Transfer this mixture to a large bowl. Then add into the sugar/butter mixture your cocoa, salt, baking powder and vanilla. Combine that, then add in the eggs, one at a time. Stir between each egg added until blended.
- Once eggs are blended in you can then begin adding the flour. Stir until combined, then add the 2 cups semisweet chocolate chips.
- Transfer batter to the pan you prepped. Bake for 28-30 minutes or until tooth pick reveals that it is done. Transfer to a cooling crack to cool.
- The original recipe says to let it cool over night so that it will absorb moisture and soften... but we can never wait that long to eat our sweets. We cut these up fairly quickly and they still taste amazing. So I say, have at it and enjoy! Top it with some vanilla ice cream and you'll feel like you are at some sort of fancy dessert restaurant. These are so good. Yum!
We mill all of our wheat fresh. It is something I’ve done for years now and feel it has great health benefits. Most wheat sources are not good for us. They sit on shelves and lack nutritional properties they would otherwise have milled fresh. I totally believe fresh whole grains are important and I am thankful for the ability to mill my own. I wrote a post a while back about milling wheat… but its a bit dated, so I may redo that soon. Here though is a great post on the Health Benefits of Milling your own Grain.
To answer the question I get often though, what mill do I use… I use a Wonder Mill. I’ve had it for years. Works great!
This wheat in-particular came from The Bread Beckers in Woodstock, GA. We use to live not even 10 minutes from this store. I was spoiled. I now live 4 hours or so away… so we just store up and it works. I have 3-50lb barrels of wheat. Red Hard, White Hard and Soft White. I love having the different variety of wheat since some taste better with certain things. It keeps for ever basically, so because I have so much of it, we don’t have to restock it often.
My boys to this day, still love watching the wheat mill.
Owen helped keep watch over the melting butter/sugar
Mixing in the cocoa powder, salt, baking powder w/ the sugar/butter.
You can’t go wrong with this much chocolate. :D
Spread it out.
While it bakes, clean up… cause baking is messy….
By the time you clean up, they’ll be ready. Enjoy!
Disclosure: Drea participates in the Amazon LLC Associates program.