Cocoa Brownies

I was intrigued when I saw this brownie recipe because it used whole wheat flour. I am always looking to add healthier ingredients to my food (especially desserts). The recipe I used referred to this brownie as chewy and gooey...what is better than a nice chewy brownie?? Well, these brownies were great...not quite as chewy and moist as I had hoped for, but they were very good!

Cocoa Brownies

• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter at room temperature
• 1/2 teaspoon salt
• 4 large eggs, lightly beaten
• 1 teaspoon real vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup whole wheat flour
• 1 cup chopped nuts (I didn't add any nuts)

Preheat the oven to 325 degrees. Lightly grease a 9x13 baking pan (I used Pam with flour cooking spray).

With a stand or hand mixer, cream the butter, sugar and salt together.

Add the eggs and vanilla and beat to combine.

Mix in flour, cocoa and nuts (if you are using them) just until incorporated.

Spread the batter in the pan and bake for 35-40 minutes until the brownies start to pull away from the pan.

Icing

Don't start making the icing until the brownies are done because you want to spread this over the brownies when the icing is hot. Once you spread the icing on the brownies let them cool completely before cutting.

• 3 tablespoons milk

• 3 tablespoons butter

• 1/3 cup granulated sugar

• ½ cup semi-sweet chocolate chips

• A pinch of salt if using unsalted butter

Add the milk, butter, sugar, and a pinch of salt to a pot and bring to a simmer, stirring often. Bring to a boil and boil for 2 minutes. Continue to stir often. Remove the pan from the heat and stir in the chocolate chips until smooth. Immediately pour over the brownies and let them cool.

Source: The Cooking Photographer