Whole Grain Perfect Brownies

Nothing beats a good Brownie, and this recipe is really good, it comes from King Aurthur flour. I give you the original brownie recipe and a  healthier option.  Cut the recipe in half and use an 8x8 pan if you don't want to have these hanging around tempting you. A good option is to freeze half the pan for a later date.

Oven: 350 Degrees
Bake: 30 minutes ... Let sit overnight before cutting
Pan: 9" x 13" or half recipe 8" x 8"
Yields: 24 (2 inch brownies)

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 best. We discovered 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.

Ingredients:

• 1 c. unsalted butter (2 sticks)  (227 g)
  
• 2 c. light brown sugar (425 g)
  
• 2 c. semi-sweet or bitter-sweet chocolate chips (340 g)
  
• 3/4 c. Dutch-process cocoa (64 g)
  
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. espresso powder, optional but recommended
• 1 T. vanilla extract
• 4 large eggs
• 1 1/2 c. soft white flour  (177 g)
  

Healthier Option
These are just as chocolaty but, are more cake like in texture. My thought is if you are going to eat a brownie go for the original and just have a smaller portion.

• 1/2 c. butter (1 stick) 113 g
• 1 c. light brown sugar (200 g)
• 2 c. semi-sweet chocolate chips (340 g)
• 1/2 c. apple sauce (122 g)

• 3/4 c. Dutch-process cocoa (64 g)

• 1 tsp. salt
• 1 tsp. baking powder
• 2 tsp. espresso powder
• 1 T. vanilla extract
• 4 large eggs
• 1 1/2 c. soft white flour (177 g)

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. Add the chocolate chips to the hot mixture and stir until melted.
4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla. (apple sauce if using the healthy version)
5. Add the eggs, stirring till smooth.
6. Then add the flour 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.
   

Tips 

• You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn't exceed 3 cups, and may increase baking time by 3 to 5 minutes.

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