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Dude had spring break this week, so he spent some more time in the kitchen! Today he decided to whip up some brownies from scratch (something I’ve only done once before!!)
This recipe for brownies touts whole wheat flour (which he happily added himself) with a slightly drier, more cake-like texture.
Now here’s Dude:
They tasted marvelous! They are my Dad’s favorite. They’re rich and chocolaty.
4 ounces unsweetened chocolate
2 sticks unsalted butter (1 cup)
1 ½ cups sugar
4 large eggs, at room temperature
1 tbsp vanilla extract
1 cup whole wheat flour
½ tsp salt
Preheat the oven to 325 degrees F. Line an 8x8 inch pan with foil and spray with cooking spray.
Place the butter and chocolate in a small saucepan over low heat. Cook until completely melted, stirring frequently. Do not boil. Set aside to cool.
Place the sugar, eggs, and vanilla in the bowl of a stand mixer. Beat on medium speed until creamy and frothy.
Add the cooled chocolate mixture and mix until just combined.
Add the flour and salt and mix until well combined.
Pour the brownie batter into the prepared pan and bake for 35-38 minutes or until the middle is set and a toothpick inserted into the center comes out mostly clean (moist crumbs clinging to the toothpick are fine.)
Cool completely before serving.