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
3. 3/4 cup cocoa powder
4. 1/3 all-purpose flour or whole wheat flour
5. 1 tsp salt
6. 1 cup sugar 
7. 2 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 boil. 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. Cooke for 3 minutes, stirring frequently. As the mixture gently heats, the ingredients will combine until they look glossy. 
  

• Remove from the heat. 
• Crack the eggs into the mixture and beat them really well until combined. The mixing can be done with the whisk, and no need to use the cake mixer. 
  

• 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.