Healthier Brownies

I’d had my eye on this recipe for a while, but I’m an impulsive baker who likes instant gratification and makes things I can eat right away or at least within a few hours. This is one of those recipes that should sit 24 hours before you cut into it so. In this case, so the bran can soften and the flavor of wheat won’t be quite so strong. So I waited until late in the day yesterday, baked up half a batch using an 8 inch square pan, chilled the brownies overnight and cut into them this afternoon for my lunchtime dessert. The first thing I noticed was not the flavor of wheat, but the almost fruity, rich, taste of the cocoa powder. As for the wheat, I could barely taste it even though I used freshly ground regular wheat instead of white whole wheat. What I did detect was a very slight hint of nuttiness which was perfect with the coffee and chocolate. And finally, the texture was just how I’d hoped it would be. The brownies were solid enough so that you could cut them neatly and wrap them up for a lunch box or bake sale, but fudgy enough so that when you squished them together with your fingertips, the texture smoothed out. In short, another great use for good cocoa powder and whole wheat flour.

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