Who doesn’t love brownies? I guess there may be one or two of you out there. For the rest of you that do love them, keep reading. I’ve made them with finely stone-ground whole wheat pastry flour and your kids/family/friends are never going to tell the difference.
We all want to eat healthier, and I think the easiest way to do that is by making small changes that add up. Once you start making small changes, they have a way of snowballing. Before you know it, good things are happening all over the place!
This recipe is for Hodgson Mill’s “Have a Grain Holiday” recipe contest. The idea is to chuck the white four for a change and get that whole wheat in there. It’s not as difficult as it seems. Last year, I did a Whole Wheat Whisky Gingerbread. My daughter still talks about that one--she loved it, whole wheat flour and all!
I’ve taken the white flour out of these brownies and brought in the whole wheat pastry flour as a replacement. Now, does this make these 100% healthy? No, of course not--they’re still brownies. And it’s the holidays, so we all indulge somewhat. The brownies, even with whole wheat flour, are so rich, dark and fudgy, that no one would ever guess the change that was made. Go ahead and try these, you won’t believe how decadent they are!
Click here and enter to win one of 50 Baker’s Holiday Gift Packs, including whole wheat flours, baking mixes, and more from Hodgson Mill, valued at $85!
Added bonus: Click here to get a coupon for $1.00 off any 5 pound flour or cornmeal from Hodgson Mill!
I also have $25 worth of assorted Hodgson Mill products to give away to one of you! Hodgson Mill uses grains that are of the highest grade, produced domestically wherever available, and purchased in the United States. They use only stoneground milling to ensure, unlike other mills, that their products contain the entire nutritional benefit of the grain. And Hodgson Mill has a commitment to solar and wind power at our mill and an award-winning recycling program.
How could you not love all of that? See below to enter!
Decadent Whole Wheat Brownies
Makes a 9"x13" pan
This makes a lot--good for holiday parties, potlucks, etc. The mini chocolate chips I use are Ghirardelli, in a 10 oz bag. You're dividing it into 3 and 7 oz portions in this recipe. In case you’re wondering, these got big thumbs up all around.
To make the Christmas decorations, I simply used candy melts from the candy making section at any craft store. Melt them, pour into a zip top bag and snip a small corner off the bag. SMALL. Make your shapes on parchment paper or foil, and set aside to cool. I stuck them on the brownies using a simple ganache, and I'll include the recipe below. I free handed the decorations, as you can clearly tell, ha! They give the brownies a nice, old-school homey look. Yeah, that's what I'm going with! You can also just dust with a small amount of powdered sugar for that “snowed on” look.
3 (1-oz) squares of unsweetened chocolate
3 tbsp cocoa (I use Hershey's Special Dark Cocoa)
3 tbsp canola oil
3 oz of mini semi-sweet chocolate chips
1 cup butter
1 tbsp espresso powder or instant coffee
1 tbsp Raspberry Liqueur, optional
2 1/4 cups sugar
1 tbsp vanilla
1 1/2 cups Hodgson Mill Whole Wheat Pastry Flour
1 tsp salt
7 oz (remaining chips from the bag) mini chocolate chips
Preheat oven to 375°F. Line a 9 x 13" pan with foil, and lightly grease the foil.
In a small saucepan over low heat, combine the unsweetened chocolate squares, cocoa and oil, the 3 oz of mini chips, the butter, the espresso powder or instant coffee, and raspberry liqueur, if using--and melt over low-medium heat, stirring occasionally. Set aside.
While that's all melting, start the next step. Beat eggs, sugar and vanilla at high speed for 10 minutes. This is where a stand mixer comes in handy, but a hand mixer will also do the job.
Add the melted chocolate mixture to the mixing bowl, along with the flour and salt. Mix until just blended, and then stir in the remaining 7 oz of chocolate chips. Let the batter sit on the counter for 20 minutes before pouring into the greased pan. That's right, 20 minutes.
Pour the batter into the prepared pan and tap the pan on your work surface a few times to release air bubbles.
Bake for 25-27 minutes. The top should be shiny and the sides should be pulling away from the sides of the pan. Let them cool completely before cutting! To cut, lift them out of the pan using the edges of the foil. Cut into squares, decorate if you wish, and store in an airtight container.
1/2 cup heavy cream
7 oz bittersweet chocolate
pinch of salt
1 tbsp raspberry liqueur, optional
Put the chocolate in a bowl, add the pinch of salt and liqueur, if using. Set aside.
Set the cream over low-medium heat in a small saucepan. Heat gently until small bubbles start to appear around the edges of the pan. Don’t let it boil.
Remove from heat and pour over the chocolate. Let this sit for 2-3 minutes, and then using a rubber spatula, gently stir the cream into the chocolate. Doing this gently prevents any air bubbles in the ganache.
To attach the decorations, put the ganache into a plastic zip top bag and seal. Snip off a tiny corner of the bag, and gently add a dollop of ganache to the center of each brownie. Set the decoration right on top of the ganache, and let them sit for a while to set up. Store any leftover ganache in the fridge, and then you can eat it with a spoon. That’s what I’m doing with it!
To enter the giveaway for $25 of assorted Hodgson Mill products:
1. Leave a comment on this post telling me what kind of recipe you’d like to make with Hodgson Mill Whole Wheat Flour. Use a valid email address so you can be reached.
2. Tweet about this giveaway and leave another comment here telling me that you did.
3. Share this on Facebook and again, leave another comment on this post letting me know.
I’ll choose a winner next Friday, December 14th. The winner will have 48 hours to get back to me or I’ll choose another name. Good luck!