Sorry for yelling but these are one of the most moist fudgy style brownies you'll ever make. Please do me one really big favour and make these for dessert this weekend. I promise, fingers crossed, you will not be disappointed.
Every kitchen repertoire needs to have a solid recipe for scratch brownies and this is mine. You know those special treat nights when you've just got to have something chocolatey for dessert? One of these will certainly do the trick. And don't forget the vanilla bean ice cream. Mmm, Brownie a la mode.
I'm going to let you in on a little secret. Until recently I've only ever made these delights with none other than all-purpose flour. Albeit unbleached but still refined and white. Yes it has it's place in the kitchen for certain occasional purposes, but I wanted to see if I could make a change for a slightly healthier perspective. Hey a brownie is a brownie and it's still dessert. Anyway, taking a leap of faith that it would work, I swapped the super refined all-purpose flour out for one of my favourites, whole grain red fife. Locally from Peterborough Ontario, it's Canada's oldest wheat discovered by David Fife. It's quite nutritious too.
Time for a mini history lesson!
When I was younger we got to visit my family often in Peterborough since my dad grew up there. There was this one time when we took a trip to the historic Lang Grist Mill; the site where David Fife first started grinding red fife wheat into flour. The mill is part of the Lang Pioneer Village from the early 1800's that's still grinding red fife wheat into flour to this day.
I'm going to have to get back here one of these days.
A rich decadent chocolate treat that is quick and easy to get in the oven in no time flat. The best part is I couldn't even tell that I used red fife flour instead of all-purpose.
Your family will go crazy for these.
Best Ever Chocolate Brownies (makes 16, 2-inch squares)
- 8 oz semi-sweet chocolate
- 1/4 cup salted butter, softened
- 1 cup dark brown sugar, packed
- 1 tsp pure vanilla
- 2 large eggs, room temperature
- 1/2 cup red fife flour (you may also use all-purpose if you prefer it or can't find red fife)
- 1 tsp baking powder
- Preheat oven to 350*F. Grease and flour an 8x8 inch baking pan.
- Melt the chocolate and butter using a bain marie (place the chocolate + butter in a heat-proof bowl and place over a snug fitting saucepan of simmering water, but don't let the bowl touch the water). Stir consistently until melted. Set aside to cool for 5 minutes.
- Add the brown sugar and vanilla to the chocolate mix and stir to combine. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix together the flour and baking powder, add to the chocolate batter, and mix well.
- Pour into the prepared pan and bake for 30-35 minutes, until the center is almost firm to the touch and a toothpick inserted into the center comes out clean.
- Let cool in the pan. Cut and serve.
**Note** To bring your eggs to room temperature just gently place them in a bowl and cover with hot tap water. Let them sit in the water for 2 minutes and remove.