Double fudge Brownies

This recipe is from my King Arthur Flour whole grain baking book. I really like that book. It adds whole grains - and not always wheat, so it is king of fun, and more nutritious. Many times it is not 100% whole grain, but that doesn't bother me. Brandon chose these Brownies for FHE treat last night. He made the rocky road version, but didn't follow the directions and added the marshmellows to the batter rather than to the top after 25 minutes of cooking. I think that is why these took longer than the recommended time to cook. Even with those errors, the brownies were still good. I didn't taste the wheat which isn't say too much, but even the kids loved them and didn't say they were wheaty or anything and they are my wheat critics. I really liked their flavor, but their texture wasn't perfect for me. I need to make them again actually following the recipe, and check out the texture. I'm thinking then they would go from 4 to 5 star. No need to make them again, just wait until the next day like the recipe says. Totally changed the texture to a nice fudgey brownie.



Ingredients

• 1 cup butter
• 2 cups light or dark brown sutar
• 3/4 cup dutch process cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 Tablespoon vanilla
• 4 large eggs
• 1 1/2 cups traditional whole wheat flour
• 2 cups semisweet chocolate chips

Directions

1. Preheat over to 350. Lightly grease a 9 X 13 pan
2. Melt butter in medium microwave safe bowl or in a saucepan set over low heat. Add the sugar and stir to combine. REturn mix to the microwave (or heat) briefly, until it's hot and starting to bubble. Heating the second time will disolve more of the sugar which will yield a shiny top crust on your brownies.
3. Sir in the cocoa, baking powder, salt, and vanilla. Cool until you can touch it with your finger. Whisk in the eggs, stirring until smooth, then add the flour and chips, again stirring until smooth. Spoon the batter into the prepared pan.
4. Bake the brownies until a cake tester or sharp knife poked into the center reveals wet crumbs but not raw batter, 30 minutes. The brownies should feel set on the edges and in the center. REmove from oven and cool on a rack. Cover when cool. Let sit overnight before serving; this gives the bran a chance to soften, giving the brownies a more pleasing texture. (we didn't do this and it was fine, but I used freshly ground white wheat.)

Rocky Road variation

1. Prepare the brownie batter as directed in the recipe, folding in 1 cup chopped almonds with the chocolate chips. Bake brownies ufor 25 minutes. Remove them from the oven and sprinkle with 2 cups miniature marshmallows. Return to the oven and bake 5-7 minutes more - until marshmallows have softened but aren't beginning to brown. Remove brownies from the oven and let cool overnight before cutting and serving.

We made these quickly before FHE, they took more like 45 minutes to be done, but I really think that was the addition of the marshmallows. I would definitely try this recipe again.