The Best Brownies Ever!

This simple recipe for Chewy Gooey Brownies produces perfect results every single time. Don't let the whole grain flours fool you, these tasty treats are truly decadent. The whole grains simply give them a deeper background flavor with a hint of nuttiness. The top has a light crunch to it with a very chewy interior. The dark chocolate chips form pockets of gooey, chocolately goodness. I get hungry just thinking about these brownies! They really are the best brownies I've ever had.

To be an exceptional cook, you need exceptional ingredients. That will always hold true. Trust me when I tell you the results will not be same with corn syrup laden chocolate chips, imitation vanilla extract and stale GMO flour. Whole grain flours can become rancid quite quickly, so freshness and quality are integral. That said, the two most important ingredients to focus on in this particular recipe are the cocoa and dark chocolate chips, as bad chocolate most certainly will make bad brownies. I suggest using only fair trade organic chocolate products from a company you trust.

The first thing you need to do is preheat your oven to 300 degrees. Then you will need to combine your dry ingredients. They are as follows:

3/4 cup of dutch-process cocoa

1/2 cup of whole grain oat flour

1/2 cup of whole grain wheat flour

1/4 teaspoon of sea salt

You have a few choices as to how to combine the dry ingredients. The most basic would be by hand with a whisk. My favorite method is in a food processor with a multipurpose blade. It quickly and evenly combines everything. Now it's time to assemble the wet ingredients:

2 large chicken eggs

1 1/2 cups turbinado sugar

1/2 cup of unsalted butter, melted then cooled

2 teaspoons of pure vanilla extract

This is where your food processor becomes quite handy. First, use the blade to whip the eggs for approximately 2 minutes. Then add the turbinado sugar and continue to process for an additional 2 minutes. With the food processor still running, slowly drizzle the cooled butter through the feed shute. Add the vanilla extract and process till everything is well combined. Add half of the dry mixture and pulse till barely combined. Repeat with the second half. Use a spatula to gently fold in 1 1/2 cups of dark chocolate chips. Transfer the batter to a greased 8 x 8 baking dish and bake for 45 minutes to an hour. They are ready when a toothpick inserted in the center comes out mostly clean.

This recipe can be made without the assistance of a food processor, it just takes a bit more effort. Use a whisk or hand mixer to whip the wet ingredients, in the same order as listed above. Make sure the sugar and eggs are well whipped before adding the butter; the mixture should pale yellow and slightly thickened at that stage. Either way, the results will definitely be worth the effort. Enjoy!



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