One of the things I love about baking is how slight changes to ingredients can yield very different results. I love this brownie recipe (one of many brownies I’ve made) because of how balanced the texture and chocolate flavor are and how simple it is to make.
I also love that they’re an easy way to use some of the unsweetened chocolate bars I have in the pantry as a result of an impulse purchase…
Simple and Spot-on Whole Wheat Brownies
These brownies are made with simple ingredients and don't take much chocolate for great chocolate flavor.
- 85 gm unsweetened chocolate, roughly chopped
- 115 gm salted or unsalted butter
- 265 gm granulated white sugar
- 2 eggs, cold
- 1 tsp vanilla
- 1/4 tsp salt
- 85 gm freshly-milled hard white wheat flour
- Preheat oven to 350°. Line an 8″x8″ pan with parchment paper, extending it up two sides so it’s easy to lift out after they’re done baking. I like to also lightly coat the parchment with nonstick spray to make sure the sticky brownie bottoms lift off easily.
- Using a double-broiler method, heat the chocolate chunks and butter until almost completely melted. Then take off the heat and stir until smooth.
- Whisk the sugar into the chocolate mixture, then the eggs one at a time. Stir in the vanilla and salt. Stir in the flour. The whole grain flour doesn’t get tough or chewy as easily as processed white flour, so you don’t need to worry about overmixing as much. Let the batter sit for 10 min. to help the flour absorb the liquids.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 35 min., until a toothpick comes out without liquid batter stuck to it.
- Gently run a sharp knife around the unlined edges of the pan so the brownies don’t stick to it. Allow to cool, then lift out of the pan and cut into a 4×4 grid.