Here’s a delicioso brownie recipe for you and I just know your gonna love it! Seriously.
Well, what are we waiting for? Let’s do this thing…
Real Food Brownies
- 1 stick butter (organic or grass fed is best -- Here's where I buy it)
- 1 cup sucanat
- 2 eggs (pasture-raised organic is best)
- 1 tsp real vanilla
- 1/3 c cocoa powder
- 1/2 c whole wheat or spelt flour (sprouted is best, learn how to make your own)
- 1/4 tsp salt
- 1/4 tsp baking powder
1. Mix your dry ingredients – flour – cocoa powder – salt – baking powder.
2. In a saucepan, melt butter just until warm, then add sucanat, vanilla, and eggs. Whisk them together. (Make sure your butter isn’t too hot or else it’ll cook your eggs and you’ll have scrambled eggs with brownies. Which actually doesn’t sound too bad. But seriously, if you want normal brownies, watch that butter temperature.)
3. Mix your wet and dry ingredients together.
4. After it’s well mixed, simply add to a greased 8×8 pan and bake at 350 degrees for 25 min or when toothpick inserted comes out clean.
That’s it! Enjoy, my friends!
P.S. Be sure to wash this down with a big glass of milk.
And if you love me, you’ll pin this for me! Thanks in advance. 😉
These are so yummy, I don’t think my husband knew they were whole wheat, lol. I did use less cocoa for a more milk chocolate taste. Next time I will cut back the bake time so they are a bit more chewy texture. Thank you for the great recipe.
I love your book and these brownies! I probably make them way more than I should! I linked your book purchase and this recipe to my blog post https://emilyelizabethdonald.blogspot.com/2014/04/fudgy-brownies.html
DaNelle Wolford says
Cynthia Vanden Beukel says
Is there a way to soak the flour before baking the brownies?
DaNelle Wolford says
This recipe doesn’t have a soaking time because I used sprouted flour:)
Do you know you can make your own vanilla? Just get 10 Madagascar vanilla bean splits from Amazon or Ebay and stuff them in a bottle of 80 proof Vodka. Let it sit a month or two. I stuff in a whole 1/4 pound of beans at a time and keep refilling the vodka. This saves tons of money! You get flecks of vanilla bean seeds, but I can’t think of a single food where you wouldn’t want that. White frosting, maybe? But even then you can just filter it by putting a paper towel piece under the pouring cap.
Great recipe, by the way. I’ll have to explore my sucanat options.
old fashion recipes says
Do you know any fast finger-food recipes that are unusual but good ?
I’m so excited to try these!
These were delicious! I made them and used only 3/4 cup Sucanat and they were still very sweet. I think it may have shifted the flavor a bit more to the chocolatey side too, and not too over powered with sugary flavor. I like to cut back even the natural sweeteners in things when I can, and have it still taste sweet and satisfying. Great recipe!
Made these today! LOVE LOVE LOVE!
Janine Thompson says
Mmm, looks delicious. I love making recipes with real food. Check out my lemon brownies..which are not brow, but yellow as you might expect from from something made of lemons. You wont regret it. https://mylampisfull.blogspot.com/2013/02/delicious-lemonies.html
Distracted Housewife says
Ooooh, I didn’t know I had a craving for brownies until I saw this recipe. I’m off to make these–right now!! Thanks!
Kate Morrissette says
I made these yesterday and they’re AWESOME! I doubled the recipe for a 9×13 pan and it seemed to be just enough. I used coconut oil instead of butter and the brownies came out tasting heavily of coconut (of course), which was a perk for me, because coconut is one of my favorite flavors. So delicious! Thanks for sharing this recipe!
There doesn’t seem to be enough batter for an 11×13 pan???
Perfect for the 8×8 suggested in the recipe.