Recipe

Whole-wheat Dark Chocolate Brownies Recipe

	Cherrycola / All my dishes 1 year, 10 months ago I got this recipe from the King Arthur's Flour Baker's Catalogue. The texture is better if you wait a day to let the wheat bran soften. Prep:10m Cook:30m Servings:24	Cherrycola
	chocolate semisweet bittersweet dark rich

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Ingredients

1 cup unsalted butter, melted

2 cups light brown sugar, firmly packed

3/4 cup dutch process cocoa

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder

1 tablespoon vanilla extract

4 large eggs

1 1/2 cups white whole wheat flour

2 cups (12 ounces) semisweet or bittersweet chocolate chips.

Directions

Preheat over to 350. Lightly grease 9x13 pan

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. Return the mixture to the heat (or microwave) just until it's hot, but not bubbling. Don't worry if it separates; just stir it briefly to recombine.

Transfer the mixture to a bowl and stir in the cocoa, salt, baking powder, espresso powder and vanilla. Add the eggs, stiring until smooth, then add the flour and chocolate chips, again stirring until smooth.

Spoon the batter into the prepared pan.

Bake the brownie for 30 minutes, until a cake tester poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove from oven and cool completely on a rack. Cover and let sit overnight before cutting and serving - this gives the wheat bran a chance to soften.

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