You know that feeling?
When you know exactly what you want, exactly what you’re looking for. But, no matter how hard you search, what store you shop, how many times you attempt a recipe, or ask Google, you just can’t find that perfect something. It’s a feeling that drives me bonkers. Having a clear vision for what I need or want and no way to attain it.
Whether it be the perfect pair of shoes for an event or just the right baking dish. I frequently have this problem.
For years, I’ve had this ideal floating around in that space above my eyes, the perfect brownie. A brownie chewy and chocolatey, not too sweet, not too bitter. A brownie that melts in your mouth, leaving you with the desire for just one more eensy-weensy bite. I searched high and low for that brownie, years and years of searching, and each recipe did nothing but disappoint. Sure, the recipes I tried were all pretty good, but none left that brownie ideal satisfied. Until last month.
On a cold December night, the brownie urge took over again. With the ideal brownie floating around in my head, I randomly googled “sprouted brownies”. My search brought up a recipe from the Sprouted Kitchen, a favorite blog, adapted from a cookbook called, Ready for Dessert by David Lebovitz.
Ready for dessert?
I’m always game for a new cookbook. And one that promotes the occasional indulgence of chocolate, does my body and soul well.
Truthfully, I didn’t have very high hopes for this brownie recipe. First of all, it only calls for 1/4 cup of flour. Yes, you read that right 1/4 cup. Second, there is no baking powder or baking soda. Doesn’t sound promising. But, lots of butter and chocolate sounded like a good fit for my kitchen. I gave the recipe a go (after falling in love with the cookbook).
The result: the perfect brownie I envisioned. Utterly amazing. Chewy, chocolatey, nutty, and over-the-top addicting.
I know, I’ll get a comment about using cane sugar and yes, we try to avoid sugar, but let me say one thing. Brownies. That’s my answer. These are brownies, friends. We aren’t eating these daily, they are a treat, and brownies need sugar. I tried cutting down on the amount and have thought of substituting honey, but do I really want to mess with culinary perfection? I don’t think so.
Enjoy that perfect, best-ever brownie, maybe with a nice glass of kombucha or creamy raw milk. Enjoy that homemade treat, because real, homemade food isn’t meant to bring on guilt, but rather celebration and enjoyment.
Best Ever Brownie Recipe
- 5 TB butter
- 8 oz organic semi-sweet chocolate chunks
- 3/4 cup organic cane sugar
- 1 tsp pure vanilla extract
- 2 eggs room temperature
- 1/3 cup flour sprouted, whole wheat, or all-purpose
- 3/4 cup pecans coarsely chopped, or walnuts
- 1 pinch salt
- 1 TB peanut butter the only ingredients should be: peanuts and sometimes salt
- Preheat the oven to 350F.
- Line an 8" baking pan with parchment paper (where to buy), with a little hanging over on each side, to easily remove the cooked brownies.
- In a saucepan or small dutch oven, melt the butter. Add in the chocolate and stir as the chocolate melts into the butter.
- Remove the pan from the heat. Add in vanilla extract and sugar. Beating the sugar, by hand, into the chocolate and butter mixture.
- Beat in the eggs.
- Add in the flour and salt, beating for a minute, by hand, until the mixture is no longer grainy.
- Fold in the pecans (or walnuts) and if using, peanut butter. I set a couple tablespoons of nuts aside to sprinkle on top before baking.
- Pour into the parchment lined pan and bake for 25-30 minutes. Be sure not to overcook.
- Allow to cool before cutting.
Adapted from Ready for Dessert by David Lebovitz
Could you use einkorn flour with the recipe and if so, would you need to adjust the flour amount?
Hey Mary, You can. I would use the same amount of flour.
These really are the BEST and EASIEST brownies I have ever made! Thank you!
Yay, Krystal! I’m so glad you liked them!
These are the ultimate brownie recipe! They’re what I make when I need a special occasion treat!
We are vegetarian, so what is the substitute for eggs?
My kids love brownie .
Hey Nili, You could make a flax egg for each one: http://minimalistbaker.com/how-to-make-a-flax-egg/.
Hi love your blog! do you think organic ghee will work instead of the butter? Also what about coconut sugar? Thanks
Thank you, Christiane. I bet ghee would add a wonderful flavor to this recipe, and coconut sugar should work great!
These brownies are amazing – I’m never going back to the box mixes! I’ve made them twice for co-worker’s birthdays and they were a big hit at the office. The second time I made them gluten-free with a store bought GF baking mix and they were just as delicious.
Awesome, Eryn! I’m so glad everyone loved the brownies. I must agree–they are SOOOOOOO good ;)!
Can GF baking flour blends (eg., blends comprised of combinations of rice, millet, or sorghum flours with tapioca and/or potato starch and xanthan gum) be substituted for the sprouted whole wheat flour?
Hi, I haven’t personally tried substituting the flour for a GF blend, but I bet it would work great. Let me know what you try.
These look too good to pass up! I’m wondering; you say the recipe only takes 1/4 cup flour but in the actual recipe further down the page you say 1/3 cup. So which amount did you use to get this most perfect brownie?
The original recipe calls for 1/4 cup. My modified version calls for 1/3 cup :).
Oh wow! These are SOOOO good and really satisfy that chocolate sweet tooth. I only had regular white sugar but I used the same amount as above. I don’t think I’ll ever buy a box again!
Yay! Glad you liked them. They really are so much better than any box.
These just came out of the oven. Not sure I can wait until they cool to dig in! Thanks for the recipe 🙂
You are speaking my language here. These look delicious!
Warning: they are super addictive :).