[ess_post]
Wholemeal flour brownies, yes you read that right. Dense fudgy and dare I say it healthy. Absolutely not, and nor should they be. Indulgent yes, with delicious chocolate notes, just trust me, a switcheroo to wholemeal flour gives these brownies a lovely texture that you’re going to love.
Ingredients
Ingredients
175g Rye Flour (wholemeal will do)
50g cocoa powder
1/2 tsp salt
1/2 tsp baking powder
200g unsalted butter, diced
300g dark chocolate (65-75% cocoa solids)
150g caster sugar
220g light brown sugar
4 large eggs
1 tsp vanilla extract
Recipe
Preheat the oven to 180C (160C fan). Lightly grease, and line with parchment, a 9×13 inch brownie pan.
Into a large bowl sieve together the flour, cocoa, salt and baking powder.
Place the chocolate and butter in a heatproof bowl, set over a pan of simmering water, heat, stirring occasionally, until fully melted. Remove and set aside for a few minutes.
Meanwhile place the eggs, sugars and vanilla into a large bowl and using an electric mixer whisk together for 3-4 minutes or until the eggs have increased in volume and the mixture is pale and fluffy.
With the mixer still running pour in the cooled butter and chocolate mixture, whisking until fully combined.
Pour in the dry ingredients and mix together with a spatula until everything is combined. Scrape the batter into the prepared pan and spread into an even layer. Sprinkle with a little sea salt to enhance those chocolatey notes.
Bake in the preheated oven for 25 minutes. The finished brownies will be puffed up a little but still gooey inside. As the brownies cool the mixture will sink back a little, creating the perfect dense fudgy texture we all love. Allow to cool at room temperature for an hour before transferring to the fridge for a couple hours to cool completely. Lift the brownies from the pan and use a sharp knife to cut into squares.
Wash down with a decent cup of tea or a go old school with a nice tall glass of milk
