BRAINY BROWNIES
From tuilelaith 16 years agoIngredients
- 6 tablespoons unsalted butter shopping list
- 3/4 cup semisweet chocolate chips shopping list
- 2 large eggs shopping list
- 2 teaspoons pure vanilla extract shopping list
- 1/2 cup sugar shopping list
- 1/2 cup Purple Puree (see Make-Ahead Recipe below) shopping list
- 1/4 cup plus 2 tablespoons flour Blend (equal parts whole wheat, wheat germ, and white flour) shopping list
- 1/4 cup rolled oats, ground in a food processor shopping list
- 1 tablespoon unsweetened cocoa powder shopping list
- 1/4 teaspoon salt shopping list
- butter or non-stick cooking spray shopping list
- Optional extra boost: 1 cup chopped walnuts shopping list
How to make it
- Preheat the oven to 350 degrees.
- Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
- Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
- In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
- Keeps for a week in the refrigerator, covered tightly.
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