Any Kind of Flour Brownies
recipe box
Instructions
Any Kind of Flour Brownies
This recipe was developed by Jazmyne Ortiz , professional baker , cheesemaker , and former CGA Board Secretary . If you are newly experimenting with different Mid-Atlantic produced flours , she recommends this recipe as a great place to start . Choosing a flour other than all-purpose can contribute its own more interesting flavor profile and can level up your brownie as a whole . Rye and buckwheat in particular pair very well with chocolate , but she ’ s partial to buckwheat because it ’ s also gluten free !
Ingredients
1 ⁄ 2 cup hot melted unsalted butter 1 Tbs olive oil 1 cup superfine sugar 2 Tbs brown sugar 2 eggs at room temperature 1-1 ⁄ 2 tsp vanilla extract 1 ⁄ 2 cup flour of your choosing ( buckwheat , rye , spelt , oat , all-purpose , etc .) 1 ⁄ 2 cup unsweetened cocoa powder 1 ⁄ 4 heaping teaspoon salt
1 . Preheat your oven to 350 ° F . 2 . Lightly grease an 8-inch square baking pan and line with parchment . Set aside . 3 . Melt the butter in a small saucepan or skillet , making sure to not let it burn . 4 . In a medium sized bowl combine the olive oil , both sugars , and hot butter on top . Whisk well until all ingredients are combined and when pulled , the mixture is ribbony and not clumpy .
5 . Whisk in the eggs one at a time , then add in the vanilla extract . The mixture should be well combined , lighter in color and fluffy . It is important to whisk the sugar-butter-egg mixture well to end up with that classic , crackly brownie top .
6 . In a separate bowl , sift your flour and cocoa powder . When using whole grain or locally milled flour , you may end up with a bit of bran in your sifter . I prefer to add the bran back in , but it can be omitted if you ’ d like . 7 . Add the salt and whisk your dry ingredients well . 8 . With a rubber spatula , gently fold the dry ingredients into the wet ingredients . Fold the dry ingredients in until they are just combined . Do not overmix and only use the rubber spatula ; do not whisk together .
9 . If you are adding any nuts , fruits , or chocolate chips this would be the time to gently fold them in . You can save some of your add-ins to sprinkle on top of the brownies if you wish as well .
10 . Scoop the batter into your prepared baking dish . The batter will be somewhat stiff and not flow to all the corners . With either an angled spatula or butter knife , gently coax the batter into an even layer that reaches all four corners . Scrape any excess batter on your butter knife or spatula off , and run your tool of choice under hot running water . Now go back and smooth out any bumps or lumps .
11 . Sprinkle any additional mix-ins on top of the brownies now , if you wish . More chocolate chips , large flecks of Maldon salt or smoked salt , or shredded coconut are some of my favorites .
12 . Place the brownies on the middle rack in the oven for 20-25 minutes . When the brownies are just set and no longer jiggle , pull them out to cool . If testing with a toothpick , it should come out a little muddied , not completely clean . Allow brownies to cool to room temperature before cutting .
13 . These brownies are best sliced and eaten the day after baking . Keep them stored in an airtight container .
Optional : 1 ⁄ 2 cup of add-ins : nuts , chocolate chips , dried fruit , etc .
PRO TIP : Place smaller cut brownies in cupcake liners to keep them from sticking together . plenty I autumn harvest 2023 45