Whole grain brownies

These brownies are so delicious that you will hardly notice the difference! I always try to substitute all purpose flour with a whole wheat flour when possible. Only if the taste is not much compromised. I feel that there are so many avenues these days through which we consume all purpose flour that it’s better to avoid when possible. This recipe from KAF is a keeper! I baked half a batch of the recipe and then froze some. I also skipped adding the chocolate chips to avoid making it overly chocolatey – DH doesn’t like it then. To brownie purists I would say that it’s not there isn’t a difference but these taste really good!

Ingredients:

• 8 tablespoons (1/2 cup) unsalted butter, softened
• 1 cups light brown sugar
• 3/8 cup Dutch-process cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon espresso powder
• 1/2 tablespoon vanilla extract
• 2 large eggs
• 3/4 cups King Arthur White Whole Wheat Flour, organic preferred (I used the Indian atta that I always have on hand)

Instructions

1. Preheat the oven to 350°F. Lightly grease a small pan; I used an 8” X 8” pan but even that was big for the half batch. Bread pan seemed to small. So if you have anything in between use that. Line the pan with parchment paper if desired.
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. 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. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
5. Add the eggs, stirring till smooth.
6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
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. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth. I was guilty of tasting it the same day – hard to resist brownies!