Friday, May 15, 2009

Whole Wheat Double Fudge Brownies

It is extremely rare for hubby to get up in the morning before I do. The insomniac that I am is typically up and ready to start the day by 4:00 a.m.... sometimes even earlier. I can be found in the guest bathroom with my coffee grinder, trying to get that first round of beans ground without waking up the rest of the house.

So when I went to bed last night, I wasn't concerned in the least that these brownies would be cut and on their way to work with hubby without me getting to see or taste them first. The recipe directions specifically state to let the brownies rest overnight before cutting, enabling the bran in the whole grain to soften and develop the textures of the finished product.

I woke up to one tiny little corner piece of brownie wrapped in saran wrap and sitting on the kitchen counter. I'm not complaining about him leaving me such a little piece. I'm whining that he took them to share with his coworkers before I got a chance to taste them and make certain that they tasted delicious enough to share with those coworkers!! I've never made them before... imagine how embarrassing this could be if they tasted like total crap!

This recipe came from King Arthur Flour's Whole Grain Baking. I was tempted to use whole wheat pastry flour instead of the regular whole wheat flour, but I went with the recipe as written. My little corner piece was delicious, I must say. I'm hoping that the center pieces weren't too fudgy and that they were the perfect brownie consistency. Feel free to comment, any of you coworkers who might happen to be reading my blog!

One item of note is that this recipe calls for Dutch-process cocoa, which can be difficult to find. I bought mine at Penzey's but it's also available at other online retailers.

Whole Wheat Double Fudge Brownies

1 cup (two sticks) unsalted butter
2 cups packed light brown sugar
3/4 cup Dutch-process cocoa
1 tsp baking powder
1 tsp salt
1 tsp espresso powder (optional, but I did use)
1 Tbsp vanilla
4 large eggs
1 1/2 cups traditional whole wheat flour
2 cups semisweet chocolate chips

Preheat the oven to 350 degrees. Lightly grease a 9 x 13 pan.

Melt the butter in a medium saucepan over low heat. Add the brown sugar and stir to combine. Heat this mixture until it's hot and just starting to bubble. Remove from heat and stir in the cocoa, baking powder, salt, espresso powder and vanilla. Cool the mixture until you can test it with your finger; it should feel like comfortably warm bath water. Whisk in the eggs, stirring until smooth, then add the flour and the chocolate chips, again stirring until smooth. Spoon the batter into the prepared pan.

Bake the brownies until a knife poked into the center reveals wet crumbs but not raw batter, 30 minutes. The brownies should feel set on the edges and in the center. Remove them from the oven and cool on a rack; cover when cool. Let sit overnight before serving; this give the bran a chance to soften, giving the brownies more pleasing texture.


Moogie said...

Excuse me while I wipe the drool from my chin.

Mags said...

LOL Joann... chocolate makes me do that too.

Thanks for stopping by.

pinkstripes said...

Wow! Your brownies look amazing. Double fudge, yum.

Mags said...

Thanks for stopping by pinkstripes!

Co Irker said...

They not only look amazing - they tasted divine - I wish (and at the same time am grateful) that your hubby precut the brownies. Otherwise who knows how many I would have crammed in my mouth. Thank you and anytime you want to try out a new recipe we will be your grateful guinea pigs!

Mags said...

Thank you Co Irker (oh my gosh, I love that name!)

I think you guys will be getting snickerdoodles this week. I'm feeling like baking some cookies.

HoneyB said...

LOL, love the commenter name Co Irker. LOL.

These brownies look awesome. I would never guess by looking at them that they had whole wheat flour in them.

Mags said...

You should try them HoneyB... you'd never know they're made with whole wheat. That's the best part!