Sunday, June 7, 2015

The King's Whole Wheat Brownies

I thought I have found my favorite and go to brownie in my brownie challenge. That was until I made King Arthur's Flour Whole Wheat Brownies! WOW. I love these brownies. Great texture and flavor. The only thing is they are an overnight wait brownie!! That is hard to do. I am not a planner and when the brownie need hits me I usually want them right this moment. These are worth the wait till the next day.
King Arthur's flour is a great baking resource. They have a blog, call in baking support, wonderful cookbooks, and wonderful online store with supplies.
 The Baking King's Whole Wheat Brownies
These whole-wheat brownies are the treat we serve when we're trying to convince folks that baking with whole grains doesn't have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate, these brownies are the ones to go through life with. We discovered something interesting when sampling these. Their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear," texture-wise.
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups light brown sugar
  • 3/4 cup Dutch-process cocoa powder 
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (I use 1/2 tea folger's decaf)
  • 1 tablespoon vanilla extract 
  • 4 large eggs
  • 1 1/2 cups King Arthur White Whole Wheat Flour  (I grind my own wheat)
  • 2 cups semisweet chips


  1. 1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.
  2. 2. 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.
  3. 3. Return the mixture to the heat (or microwave) briefly just till it's hot (about 110°F to 120°F) but not bubbling. Don't worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  4. 4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
  5. 5. Add the eggs, stirring till smooth.
  6. 6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
  7. 7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.
  8. 8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.
  9. Yield: 2 dozen 2" brownies.

Tips from our bakers

  • You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn't exceed 3 cups, and may increase baking time by 3 to 5 minutes.
  • If you want to cut shapes out of the brownies, line the baking pan with a sheet of parchment paper. Use a paper or metal spring clip to secure the parchment to the edge of the pan so it doesn't flop down on the batter as it bakes. After the brownies are cool, you can use the parchment to lift the slab of brownies out of the pan, making them easier to frost or glaze, and cut.

1 comment:

Vicki said...

Virginia! Thanks for visiting my blog! Trying to force myself into conquering yeast phobia by baking bread once a month. Right now brioche is in the refrigerator for the long cool rise, so keeping fingers crossed. These brownies sound and look luscious. I am going to try them when my eldest granddaughter comes down for the summer.