Whole Wheat Brownie Mix Food

WHOLE WHEAT BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool for 5 minutes.
• Combine sugar, eggs, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Stir in the cooled melted chocolate until incorporated. Fold in flour and then stir in chocolate chips and walnuts. Pour batter into the prepared baking pan and spread evenly.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 28 minutes. Let cool completely before cutting into bars.

WHOLE WHEAT CAROB BROWNIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together all of your flours, baking powder, salt, and carob powder.
• Add in the honey, juice, oil and vanilla and stir just until combined. Don't worry if there are some lumps - it's okay!
• Spread into a greased 8*8 inch pan. Bake for 25-30 minutes, or until a toothpick or knife inserted in the middle comes out clean.

CHEWY WHOLE WHEAT PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.
• In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.
• In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.

WHOLE-WHEAT BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
• In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.
• Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.

WHOLE WHEAT & FLAX BROWNIES

Steps:

• Preheat oven to 350°F.
• With electric mixer, cream together margarine, sugar & vanilla. Add egg whites, a little at a time, beating well after each addition.
• In med. bowl, whisk together flour, cocoa, baking powder & salt.
• Gradually fold flour mixture into sugar mixture, blending well. Do not overmix.
• Stir in pecans & flax seed meal. Note: Flax seed meal adds a rich nutty flavor. If yo don't like nuts or aren't adding pecans, use only 2 T flax seed meal.
• Spread batter into lightly greased 8x8" pan.
• Bake 40-45 minutes or until brownies begin to pull away from sides of pan. Test with toothpick for doneness.
• Cool completely before cutting into squares.

LOW-FAT WHOLE WHEAT BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly grease 9x13 inch pan.
• Melt butter in microwave-safe bowl or in saucepan over low heat. Add sugar and stir to combine.
• Return mixture to heat briefly until it's hot and starting to bubble (this allows the sugar to dissolve, which will yield a shiny top crust).
• Stir in cocoa, baking powder, salt, espresso powder, and vanilla. Cool until you can test with finger and mixture feels like comfortably hot bath water.
• Mix in applesauce.
• Whisk in eggs, stir until smooth, then add the flour and chips, again stirring until smooth. Spoon batter into prepared pan.
• Bake until sharp knife or cake tester poked in middle reveals wet crumbs but not raw batter, 30 minutes. The brownies should feel set on edges and in the center. Remove from oven and cool on rack, cover when cool. Let sit overnight before serving to allow the bran to soften.

DOUBLE FUDGE WHOLE WHEAT BROWNIES

Steps:

• Preheat oven to 350°F Lightly grease a 9 x 13 pan.
• Melt the butter in a medium saucepan over low heat. Add the sugar and stir to combine. Heat briefly until it is hot and beginning to bubble. This dissolves more of the sugar, giving you a shiny top on the finished brownies.
• Stir in the cocoa, baking powder, salt, espresso powder (if using--I never do), and vanilla. Cool until you can test it with your finger. (I put it in the fridge for 5 minutes if I'm in a hurry.) Whisk in the eggs, stirring until it is smooth and slightly thickened, then add the flour and chocolate chips. Stir again until smooth.
• Pour the batter into the prepared pan, bake 30-35 minutes, or until a cake tester shows wet crumbs, but not raw batter. (Mine always looks wet to me, but I think it's the chocolate chips!)
• Remove from the oven and cool the pan on a wire rack. My DH eats them as soon as they are cool enough to handle! My cookbook recommends waiting overnight before serving. This allows the bran to soften.
• Enjoy!

WHOLE WHEAT BROWNIES

Steps:

• Preheat oven to 300 degrees. Grease an 8"x8" square cake pan.
• In a heavy bottomed saucepan over very low heat, combine the chocolate, cocoa powder, and butter. Stir constantly until melted and smooth. Add the brown rice syrup and vanilla. Allow the mixture to cool completely.
• Once cool, add the eggs and stir until well-combined. Add the flour and nuts (if using) and stir until almost combined. Add the salt,and gently stir until just combined, being careful not to over mix the batter.
• Pour the batter into your prepared cake pan and spread to the edges. Place in the oven on the center rack.
• Bake, until the kitchen smells of chocolate, the center is firm to touch, and a toothpick inserted into the center comes out clean, about 20 minutes.
• Allow to cool in the pan for at least a full 10 minutes. Invert pan and remove brownies, and place on cooling rack.