Wednesday, March 31, 2010

Easter Double Chocolate Whole Wheat Brownie

We are approaching Easter, definitely a chocolate weekend! A delicious double chocolate brownie made with nutritional ingredients is a top recipe in our household. Check out this awesome recipe!

Double Chocolate Whole Wheat Brownie
Servings: 24 portions

- 2/3 cup whole wheat flour
- 1/3 cup unbleached white pastry flour
- 1 teaspoon baking powder
- 1/4 pound (1 stick) unsalted butter, softened, plus 1 tablespoon, melted
- 2/3 cup honey
- 2 organic eggs, lightly beaten
- 1 teaspoon natural vanilla extract
- 1/2 cup dark cocoa powder
- 3 tablespoons milk
- 1 cup walnuts, chopped
- 1/2 cup dark chocolate chips
- 1/2 cup golden raisins

Preheat the oven to 350 degrees F. Lightly grease a 9 x 9-inch baking pan. In a medium bowl, sift or whisk together the flours and baking powder. In a large bowl, cream together the 1/4 pound of butter with the honey until smooth, then add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and blend well.
In a small bowl, combine the cocoa powder with the melted butter and the milk. Pour into the honey mixture, blending well. Whisk in the flour mixture until smooth. Stir in the walnuts, dark chocolate chips and raisins.
Pour the batter into the prepared baking pan. Bake for 25 minutes or until a tester comes out clean. Let cool for at least 20 minutes before cutting into bars.

Sources: Based on and Bob's Red Mill

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