WHOLE WHEAT BROWNIES

 When I was on a quest for a brownie recipe. These were my requirements:

• Crackly top
• Fudgy
• should not call for chocolate chips 

I tried out several recipes with butter but wanted to avoid the rich taste of butter in the final product. I tried a combination of oil and butter, and it worked. I like using cocoa powder and not chocolate chips in my recipes because cocoa powder is always available in my pantry. 

Does this recipe fit my requirements? 

• crackly top:✅
• fudgy:✅
• does not  call for chocolate chips:✅

INGREDIENTS

1. 1/2 cup oil 
2. 1/4 cup unsalted butter or oil
3. 3/4 cup cocoa powder
4. 1/3 all-purpose flour or whole wheat flour
5. 1 tsp salt
6. 1 cup sugar (no need to use powdered sugar)(do not increase the amount of sugar, Ilike the bitterness to stand out. If you have a sweet tooth, add 2 Tbsp. )
7. 1 tsp vanilla
8. 2 eggs

METHOD 

• Preheat the oven to 350 degrees F for 15 minutes. 
• Line a square baking pan with baking parchment paper. 
• Fill a saucepan with water and bring to a simmer. The saucepan should be filled with just the right amount of water so that when you place the bowl in the water, the water should not overflow. 
• Put the oil, sugar, cocoa powder, vanilla, and salt into a heatproof bowl and set the bowl over the saucepan. Cook the batter till it becomes lukewarm. stirring frequently. As the mixture gently warms, the butter can be added. Stir till the batter looks glossy. ( If butter is not used and oil is used, then add 3/4 cup oil, initially itself). Don't let the batter heat up. Just lukewarm is enough. 
  

• Remove from the heat. 
• Crack the eggs into the mixture and beat them really well until combined. The mixing can be done with a whisk; there is no need to use the cake mixer. - If the batter is too hot, it will curdle and and the oil will seperate when eggs are added. 
  

• Sprinkle the flour over the surface of the mixture, then beat on low speed until combined. 
  
  
  
• Scrape the batter into the prepared tine and bake for 25 minutes. 
  
  
  
  
  
  

NOTES

• Don't be alarmed by the amount of salt in this recipe. 3/4 cup cocoa powder is used here. The salt will help bring down the bitterness in the cocoa powder and accentuate the sweetness.
• No need to increase the temperature, 350 F is right.
• Recipe inspired from the book : The Shortcut Cook by Rosie Reynolds.