Double Decadent Brownies

The hardest part of the Grain Mill Wagon Challenge has been deciding which recipes I will share. Since we’ve been using our own milled grains for quite some time I have an abundance of recipes using whole wheat. One of my favorite recipes using whole wheat is these Double Decadent Brownies

This is a delicious brownie recipe that is even better if allowed to sit overnight. This gives the bran a chance to soften, giving them a more pleasing texture. You can almost convince yourself that they are good for you!

Double Decadent Brownies

Ingredients:

1 cup butter, unsalted
2 cups brown sugar
¾ cup Dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder (Optional)
1 Tbsp vanilla
4 large eggs
1 ½ cups whole wheat flour
2 cups semisweet chocolate chips

Directions:

Preheat your oven to 350 degrees.

In a saucepan over low heat, melt your butter.

Then add the sugar and stir to combine. Continue to heat until the mixture is hot and just starting to bubble.

Stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Cool the mixture until you can actually stick your finger in the batter and it just feels warm. Whisk in the eggs, stirring until smooth and then add your flour and chocolate chips, stirring until smooth.

Spoon the batter into a lightly greased 9 x 13 pan or two 8 x 8 pans.

Bake the brownies for 3o minutes until a 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 from the oven and let cool before cutting and serving.

I like to pour the batter into two 8×8 pans, that way we can enjoy one pan now nd put the other brownies in the freezer to enjoy at a later date!

As I mentioned they are even better if allowed to sit overnight, if you can wait that long!