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
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
- 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)
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.
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