from King Arthur Flour

These tasty brownies are a good place to use whole wheat flour, which has more nutrients than white flour.

Committee meeting working lunch, 2/14/13

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups brown sugar
  • 3/4 cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso or instant coffee powder, optional
  • 1 tablespoon vanilla
  • 4 large eggs
  • 1 1/2 cups whole wheat flour (or you can use all-purpose)
  • 2 cups semisweet or bittersweet chocolate chips, optional

Preheat oven to 350. Grease a 9″x13″ pan.

In a large bowl in the microwave or in a large saucepan over low heat, melt the butter. Add the sugar and whisk to combine. Microwave 20 seconds more, or continue to cook about 1 minute more.

Remove from heat. Add the cocoa, salt, baking powder, instant espresso (if using), and vanilla. Whisk to combine. Add eggs one at a time, whisking to combine after each one. Add the flour and stir until just combined. Stir in chocolate chips, if using.

Spread batter in prepared pan. Bake until brownies are set and a toothpick inserted in the center comes out with wet crumbs on it, 27-33 minutes. Cool completely before cutting.

Yield: 24 brownies.



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