These dark chocolate brownies are unlike any brownie I have ever made. Using, soft white wheat, coconut sugar, pure cacao powder, vanilla and rich eggs, they are AMAZING!
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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There are a couple of tricks to make sure these brownies have a crispy, flaky top and everyone’s favorite, gooey center. But first, let’s talk about all of the yummy add-ins when it comes to brownies.
Nuts…Pecans, peanuts, hazelnuts, macadamia nuts, you name it, they will work!
Toffee pieces
Dark cherries
Caramel-swirled into the batter before baking or drizzle on top after baking
Raspberries
What you will need to get started on these dark chocolate brownies
Fresh milled soft white wheat. You can use spelt, einkorn, khorasan or any low protein wheat flour here. Store bought pastry flour works as well.
Cacao powder-you can use cocoa powder if that is what you prefer.
Coconut sugar
Eggs
Vanilla
Salt
Butter- unsalted
Chocolate Chips-I use semi-sweet to balance the bitterness of the cacoa powder but if you want a truly DARK chocolate brownie you can add a dark chocolate chip here.
Let’s Bake!
Mill your wheat and set aside.
Preheat oven to 350 degrees F. Prepare a 9″x13″ baking dish by lining with parchment paper. These pre-cut parchment sheets are PERFECT for lining your pan and goes up the sides just the right amount!
The secret to that crispy, flaky top of the brownie? Making sure you get your eggs and coconut sugar to a ribbon stage. I have linked an article explaining this stage. Essentially, you want your mixture to fall back into the bowl like a ribbon, thick and folding back over itself when the whisk is lifted out of the bowl. Start by cracking your eggs into your mixer fitted with the whisk attachment or similar. Add the coconut sugar to your eggs. It usually takes me 3-5 minutes on 2nd speed in my Ankarsrum mixer to reach this ribbon state.
The picture below shows how thick the eggs and sugar should look at the ribbon stage.
While this is whipping, I put the butter in a saucepan to melt, or in a microwave safe bowl in the microwave. Set aside to cool slightly.
Once you get your eggs and sugar to “ribbon” stage, slowly sprinkle in your cacao powder while the mixer is running on low.
Next, pour in your melted butter and vanilla.
Don’t over mix, and work fast to get these dark chocolate brownies in the pan
Finally we will add the flour, salt and chocolate chips. We do not want to over mix here. Be sure and scrape the sides of your bowl as you add these in on low speed and just add until incorporated. Your batter will be very thick and you want to work fast as it will continue to stiffen the longer you wait to scoop it into your prepared pan!
Pour the batter into your pan and use your rubber spatula to smooth it out as best you can. It will level out as it cooks, but you want it to start out as even as possible. Sprinkle any toppings you would like to at this point or swirl in things like caramel.
Bake at 350 degrees for 30 minutes, rotating halfway through.
Time to cut and enjoy!
Make sure you allow the brownies to cool comletely before cutting. These brownies are VERY gooey. Be sure to clean your knife periodically under hot water to make clean cuts. Store in an airtight container on the counter for 3 days, the fridge for a week, or freezer for 3 months.
Dark Chocolate brownies
Equipment
- 9×13 pan
Ingredients
- 385 grams soft white wheat berries
- 1/2 pound butter, unsalted
- 6 eggs
- 800 grams coconut sugar
- 150 grams cacao powder can use cocoa powder
- 2 tsp Redmonds Real Salt
- 4 tsp vanilla extract
- 224 grams semi-sweet chocolate chips
Instructions
- Mill your wheat and set aside.
- Preheat oven to 350℉. Prepare a 9"x13" baking dish by lining with parchment paper. These pre-cut parchment sheets are PERFECT for lining your pan and goes up the sides just the right amount!
- Start by cracking your eggs into your mixer fitted with the whisk attachment or similar. Add the coconut sugar to your eggs. Whisk on medium speed until you achieve a ribbon consistency. You want your batter to fall back into the bowl like a ribbon folding over on itself when you lift the whisk out of the bowl. It usually takes me 3-5 minutes on 2nd speed in my Ankarsrum mixer to reach this ribbon state.
- While this is whipping, I put the butter in a saucepan to melt, or in a microwave safe bowl in the microwave. Set aside to cool.
- Once you get your eggs and sugar to "ribbon" stage, slowly sprinkle in your cacao powder while the mixer is running on low.
- Next, pour in your melted butter and vanilla.
- Finally, add the flour, salt and chocolate chips. If you would like to add other add-do this here with the chocolate chips. We do not want to over mix here. Be sure and scrape the sides of your bowls as you add these in on low speed and just add until incorporated. Your batter will be very thick and you want to work fast as it will continue to stiffen the longer you wait to scoop it into your prepared pan.
- Pour the batter into your pan and use your rubber spatula to smooth it out as best you can. It will level out as it cooks, but you want it to start out as even as possible. Sprinkle on any toppings you would like to at this point or swirl in things like caramel.
- Bake at 350 ℉ degrees for 30 minutes, rotating halfway through.
- Make sure you allow the brownies to cool completely before cutting. These brownies are VERY gooey. Be sure to clean your knife periodically under hot water to make clean cuts. Store in an airtight container on the counter for 3 days, the fridge for a week, or freezer for 3 months.
Notes
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Dark Chocolate Brownies as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend