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Whole Wheat Brownies

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Happy Sunday! I came across this verse from the bible this morning. It is one that reminds me to not be so controlling and worry about everything…who me??? It brings me great comfort and I hope it does the same for you.

 “Trust in the LORD with all your heart and lean not on your own understanding;  in all your ways acknowledge him, and he will make your paths straight.”  (Proverbs 3:5-6, NIV).

The last couple days I have been experimenting with different brownie recipes. I finally decided this one was the favorite so I am sharing it with you. I found the recipe here and adapted it a little bit. It’s from King Arthur Flour which makes a high quality products and is available almost everywhere. I tweaked it to my liking. The original recipe says to let them sit for 24 hours before eating. LOL! Around here that will never happen. The smell of them cooking was intoxicating. My sister in  law Marti stopped by and was able to give them a big thumbs up. She actually took some home for her and my mom in law Rita. Love to be able to share the sweet stuff. Otherwise we will be eating them all and that’s not good. I am going to freeze about half today. They should freeze well, I will let you know.

Whole Wheat Brownies

Serves 12-24
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
These are a moist and fudgy brownie made with whole wheat and sucanat.

Ingredients

  • 1 cup butter (melted)
  • 2 cups sucanat/brown sugar
  • 3/4 cups cocoa powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 1/2 cup whole wheat flour
  • 1 cup white chocolate chips
  • 1 cup peanut butter chips
  • nuts (optional)

Note

You can put any type of chip or nut in the brownie batter. I used peanut butter chips and white chocolate chips. This makes a nice size batch of brownies. Cut into either 12 large or 24 small brownies.

Directions

Melt butter in a small sauce pan on the stove top set on low heat, or in the microwave in a micowave safe bowl.
Add sucanat/brown sugar to melted butter.
Mix until warm.
Transfer to a large bowl.
Add cocoa powder, sea salt and vanilla extract. Mix until blended.
Add eggs mix until blended.
Add flour and chips/nuts. I used peanut butter and white chocolate chips. Mix only until combined. Do not over mix batter.
Grease bottom of 9x13 inch pan. I lined a glass pan with parchment paper.
Spread evenly into pan. Bake at 350 F for 30 minutes or until a toothpick comes out clean.
Let cool on a wire rack before cutting.
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