Whole Wheat Brownies

I am not one of those moms who doesn't let my kids have sugar. I see nothing wrong with sugar once in a while. My concern is that the sugar, and all ingredients come from a natural source and that the treats we eat be as healthy as possible. We are a family of dessert lovers, so you can bet we will usually have cookies of some sort in our house. I don't feel guilty about this because the cookies are always made with whole grains and natural sweeteners such as maple syrup or sucanat sugar. I bake with organic cane sugar sometimes, but I prefer sucanat because it is whole and unprocessed sugar cane. I think I have mastered how to make healthy, yummy cookies. Now moving on to my next challenge. Brownies! The thought of whole wheat brownies does not appeal to me at first glance. When I enjoy a good brownie, I want to make sure it is dense and full of flavor and that it doesn't taste "healthy" so to speak. I feared that by using wheat flour, the brownies might be dry. I found that quite the opposite is true surprisingly. After making these brownies, as well as having made whole wheat chocolate cupcakes, I conclude that chocolate and whole wheat go very well together!* The wheat adds a lot of density to the brownie creating a hearty texture that is very satisfying.  The unfortunate thing about these brownies is that they taste much better after being refrigerated. Due to using natural sweeteners, the sugars and flour become crumbly when they are eaten immediately from the oven. I know its a little unfortunate, but just make them early in the day and stick them in the fridge. They will be a great treat after dinner. For those of us who grew up with Betty Crocker and Little Debbie, these brownies might take some getting used to. To be completely honest, I am a huge chocolate lover, and these definitely hit the spot for me!
* Make sure to use white winter wheat and not red winter wheat. Both are whole grain, but red winter wheat is very "wheaty" if you know what I mean....
 King Arthur Flour is a great option for white winter wheat.

Whole Wheat Brownies
makes 12 brownies

1 cup whole wheat flour
 3/4 cup cocoa powder
3/4 cup melted coconut oil (butter is fine too)
1 tsp baking soda
2 tsp baking powder
1/4 cup sucanat sugar
3/4 cup maple syrup
1 tsp salt
2 tsp vanilla extract
1/2 cup walnuts
1 egg

Preheat oven to 350 degrees. Grease an 8x8 square pan. Using an electric mixer, blend oil, syrup, egg, vanilla. Add flour, cocoa powder, and all dry ingredients. Fold walnuts into batter. Bake for 15-20 minutes. After brownies have cooled in pan, place in refrigerator for one hour. Enjoy!

JamesJSalas  – (May 2, 2012 at 9:37 PM)  
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