- 1 cup (16 Tbsp; 2 sticks; 230g) unsalted butter, divided
- One 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
- 2 cups (400g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (95g) unsweetened natural or dutch-process cocoa powder
- 1 cup (125g) Flourish Flour
- 1 teaspoon salt
- 1 cup (250g) Vanilla Seed Butter (or substitute w/ creamy peanut butter)
- 1/2 cup (60g) confectioners’ sugar
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with aluminum foil or parchment paper.
- Combine 3/4 cup butter (12 Tbsp; 1 and 1/2 sticks) and chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth.
- Whisk in the granulated sugar until completely combined, then whisk in the eggs and 1 teaspoon vanilla. The batter will be light brown and a little dull looking.
- Add the cocoa powder, flour, and salt. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick.
- Melt the remaining butter.
- Using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the melted butter, remaining 1 teaspoon of vanilla, the vanilla seed butter, and confectioners’ sugar until smooth.
- Drop big spoonful's of most of the chocolate batter randomly into the prepared pan. Drop random spoonful's of remaining chocolate batter over any bare spots or heavy seed butter spots. Using a knife, swirl the batters together. The brownie batter is pretty thick, so do your best.
- Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 33-36 minutes.
- Remove from the oven and place on a wire rack to cool completely before cutting into squares. Cover and store leftover brownies at room temperature for up to 1 week.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.