Wednesday, June 22, 2011

chocolate filled, whole wheat brownies

it's been quite some time since i posted a recipe, and realized i made these a few weeks ago and never shared them! they were de.lish, and semi-healthy...anything with whole wheat is healthy right?
when i made these, i wasn't planning on making brownies.
i was making puppy chow (the powdered sugar covered, chocolatey, peanut buttery chex cereal treat),
 when i heated the chocolate chips too fast...causing them not to melt properly, and i was left with a big, mushy, semi-melted pile of chocolate. being the saver that i am, i didn't want to throw away an entire bag of chocolate chips, so i found this recipe for whole wheat brownies and put the mush in the brownies...and it was delightful!
these definitely require a tall glass of organic, non-fat milk! enjoy!

chocolate filled-whole wheat brownies
adapted from king arthur tasting is believing whole grain brownies

1 stick unsalted butter, softened
1 cup light brown sugar
1/2 cup Dutch-process cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon vanilla extract
2 large eggs
3/4 cup king arthur white whole wheat flour
12 ounce bag semisweet chocolate chips partially melted (see paragraph above ingredients)

1.preheat the oven to 350°F. pam spray a 8" x 8" pan.
2. in a medium-sized microwave-safe bowl, melt the butter, then add the sugar and stir to combine.
3. return mixture to the microwave briefly, just till it's hot but not bubbling. don't worry if it separates; just stir it briefly to recombine a bit. heating the mixture a second time will dissolve more of the sugar, which will make the top crust on your brownies shiny.
4. transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, and vanilla.
5. add the eggs, stirring till smooth.
6. then add the flour, stirring till smooth. spoon 1/2 of the batter into the prepared pan.
7. take your mushy, pile of chocolate and spread it over the brownie batter.
8. spoon the other 1/2 of the batter over the chocolate chip mush.
9. bake the brownies for about 30 minutes (i can't remember how long these took to cook. try 30 minutes and add on from there...sorry), until a knife or tooth pick 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.
10. cover and let sit overnight before cutting and serving (if you can wait that long!).
 this gives the bran a chance to soften and they won't taste wheatie. if you can't wait a day, cut and enjoy!

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