These brownies are just as rich and chocolaty as the original recipe you've most likely made for years.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.
Makes approximately 24 brownies
2/3 cup whole wheat flour
1/3 cup unbleached white pastry flour
1 teaspoon baking powder
1/4 pound (1 stick) unsalted butter, softened, plus 1 tablespoon, melted
2/3 cup honey
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup carob powder, toasted, or cocoa powder
3 tablespoons milk
1 cup walnuts, chopped
1/2 cup carob or chocolate chips
1/2 cup golden raisins
1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 9-inch baking pan.
2. In a medium bowl, sift or whisk together the flours and baking powder.
3. In a large bowl, cream together the 1/4 pound of butter with the honey until smooth, then add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and blend well.
4. In a small bowl, combine the carob powder with the melted butter and the milk. Pour into the honey mixture, blending well. Whisk in the flour mixture until smooth. Stir in the walnuts, carob chips and raisins.
5. Pour the batter into the prepared baking pan. Bake for 25 minutes or until a tester comes out clean. Let cool for at least 20 minutes before cutting into bars.
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