Classic Brownies with Fresh Milled Flour
I have a lot of love for these Classic Brownies with Fresh Milled Flour. They are deeply fudgy with intense chocolatey deliciousness in each bite. These brownies absolutely deliver on classic brownie perfection, with the added wholesome and complex depth of fresh milled flour. Check out the epic fugdiness below then bake up a batch for yourself!
Add-ins
This brownie recipe offers creative freedom galore. You can select add-ins based on what sounds good to you on baking day. Brownies are a great way to finish up bags of different flavored chips, not only chocolate. This time it was a mixture of Trader Joe’s salted caramel chips, milk chocolate chips, white chocolate chips and semi-sweet chocolate chips (shown below). Feel free to add your favorite toasted nuts! Another great addition is chopped up rolos because their caramel center turns perfectly gooey when baked. Happy baking (and eating)!
Freezer friendly:
Freeze fully cooked brownies and enjoy for up to 3 months. I like to pull these out of the freezer one at a time for a little lunch box treat (mine and the kids). Trust me, a surprise brownie can really brighten a boring day!
Steps:
- Prepare an 8×8 inch pan with a parchment sling, spraying the pan with cooking spray before and after adding the parchment, leaving extra hanging over the edges, as shown below.
- Preheat the oven to 350 degrees.
- Melt butter and chocolate until hot, whisk in sugar to dissolve. Let sit while preparing dry ingredients.
- Mill wheat berries, then add in cocoa powder and salt, whisk together.
- To the butter mixture, whisk in eggs, one at a time. Then whisk in vanilla.
- Add dry ingredients to wet ingredients and preferred chips/nuts. Fold together until just combined.
- Pour batter into pan, bake for 25-30 minutes until a toothpick comes out mostly clean.
- Let cool completely in pan, then use the parchment sling to remove the brownies.
- Cut and enjoy!
Classic Brownies with Fresh Milled Flour
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup semi-sweet chocolate chips 110 grams
- 1/2 cup granulated sugar 100 grams
- 1/3 cup brown sugar 73 grams
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 2/3 cup soft white wheat berries 100 grams
- 1/4 cup cocoa powder 25 grams
- 1/2 teaspoon salt
- 1 cup chocolate chips of your choosing
- 1/2 cup toasted pecans optional
Instructions
- Preheat the oven to 350 degrees. Prepare a 8×8 inch pan with a parchment paper sling and lightly spray with cooking spray, set aside.
- In a medium saucepan, over medium low heat on the stove, melt the butter and chocolate, whisking constantly. When the mixture is hot, whisk in sugar gradually to completely dissolve, set aside (off heat).
- Meanwhile, mill the wheat berries into a medium bowl and add cocoa powder and salt, whisk together.
- To the butter/sugar mixture, whisk in the eggs one at a time until well combined. Then whisk in vanilla extract. Add the dry ingredients and preferred chips/nuts and fold with a rubber spatula until just combined.
- Evenly spread batter into 8×8 inch pan. Bake for 25-30 minutes until toothpick inserted in the middle comes out with just a few moist chocolatey crumbs, but not batter. Let cool completely in pan.
- Using the sling, remove brownies from the pan and cut into squares. Enjoy!
Prefer Blondies instead? Try these delicious treats:
Peanut Butter Chocolate Chip Blondies with Fresh Milled Flour:
