Whole Wheat Brownies

Whole Wheat Brownies might be just the hor d'oeuvre you are searching for. This recipe serves 16 and costs 34 cents per serving. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 181 calories, 3g of protein, and 9g of fat per serving. This recipe from Healthy Recipes requires vanillan extract, kosher salt, light olive oil, and white flour. This recipe is typical of American cuisine. 208 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. With a spoonacular score of 25%, this dish is rather bad. Similar recipes include Whole-Wheat Brownies, Whole Wheat Blueberry Brownies, and Whole Wheat Blueberry Brownies.

Servings: 16

Preparation duration: 40 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick spray.Lightly whisk together the eggs and the sugar, just until incorporated. Whisk in the oil and vanilla, again whisking just to incorporate - you don't want too much air in the batter or it will be cake-like and not dense and chewy as a brownie should be.In another bowl, use a fine-mesh strainer to sift together the flour, cocoa and salt. Gradually add to the egg mixture, whisking to combine. Batter will be thick.Pour the batter into the prepared pan, using a wide spatula to get it all out of the bowl.Bake 30 minutes, until a toothpick inserted in center comes out not wet and not completely dry, but with a few moist crumbs, keeping in mind that when it comes to brownies, it's always better to err on the side of a little under-baked (moist and chewy) than a little over-baked (dry).Cool about 30 minutes, in pan, on a wire rack before cutting and serving - brownies are best at room temperature.

 

Step by step:

1. Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick spray.Lightly whisk together the eggs and the sugar, just until incorporated.

2. Whisk in the oil and vanilla, again whisking just to incorporate - you don't want too much air in the batter or it will be cake-like and not dense and chewy as a brownie should be.In another bowl, use a fine-mesh strainer to sift together the flour, cocoa and salt. Gradually add to the egg mixture, whisking to combine. Batter will be thick.

3. Pour the batter into the prepared pan, using a wide spatula to get it all out of the bowl.

4. Bake 30 minutes, until a toothpick inserted in center comes out not wet and not completely dry, but with a few moist crumbs, keeping in mind that when it comes to brownies, it's always better to err on the side of a little under-baked (moist and chewy) than a little over-baked (dry).Cool about 30 minutes, in pan, on a wire rack before cutting and serving - brownies are best at room temperature.

Nutrition Information:

covered percent of daily need