Sometimes, all you need is a classic brownie. Just like the kind that comes out of a box, with the crisp, crackly top and fudgy center. To get that, you can’t really “healthify” it much, seeing as it’s the sugar involved that creates that perfect crackly top, but to get that perfect brownie, that calorie splurge is so, so worth it.
I did make these with white whole wheat flour, because I can’t leave well enough alone. You can’t tell in the slightest, though! Still makes them rich and gooey, since they still have plenty of butter and sugar. 😉
These are a perfect addition to school lunches for a special treat, which is just how I’ve enjoyed them. I have to say, I’m definitely getting sick of packing my lunch every day during my rotation. At 6 in the morning, it’s hard to be creative, and I’m so bad at planning ahead and making them the night before. I’d welcome any tips that any of you have with making lunches exciting! These brownies were definitely one way to perk my lunches up a little bit! I seem to only enjoy my lunch when I pack leftovers from dinner the night before – I can’t get into sandwiches!
These brownies are just like the box mix, only way better. I like mine with a slightly fudgy, gooey center, so I bake them for slightly less than you normally would. I included that bake time in the recipe, but feel free to bake them longer to suit your tastes!
Do you like a more fudgy or cakey brownie?
- 3/4 cup white whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp (half a stick) butter (or coconut oil)
- 4 oz. dark chocolate, chopped
- 3/4 cup demerara sugar (or brown sugar)
- 2 Tbsp unrefined cane sugar (or regular sugar)
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Preheat the oven to 350ºF, and line an 8x8 inch pan with parchment paper.
In a medium bowl, stir the flour, baking powder, and salt together. Set aside.
In a large saucepan, melt the butter and chopped chocolate together over medium-low heat, stirring until smooth. Remove from heat, and add the sugars, eggs, and vanilla extract, stirring until it forms a grainy paste. Gently stir in the flour mixture, until just incorporated. Allow the batter to cool slightly before folding in the chocolate chips to ensure they don't melt.
Pour the batter into the prepared 8x8 inch pan, smoothing evenly with a spatula.
Bake at 350ºF for 20-25 minutes, until a toothpick comes out almost clean (I like them just slightly gooey in the centers). Allow to cool completely before cutting (but good luck - the smell alone will not allow yourself to wait!).
Store leftovers in an airtight container (in the refrigerator for an even longer shelf life).
just slightly adapted from Pastry Affair