Whole Wheat Walnut Brownies
Today’s recipe is for a classic brownie with walnuts. Growing up, I wasn’t so crazy about nuts. But as I got older I started to appreciate the added taste and texture that it added to certain recipes. And since I needed to make something this weekend to use up the remaining walnuts I had from the banana muffins the other day, here we have whole wheat walnut brownies. And really, what’s better than endorphin-releasing chocolate with walnuts?
Brownie texture is a highly personal preference and you should know that this recipe will result in a very moist, chocolatey dense cake like texture. To give you a better idea, I got my camera in as close as I could so you could see for yourself in the picture above.
This recipe is made healthier by using some whole wheat flour, no butter, and way less sugar. I don’t really miss anything with these changes and it has just the right amount of sweetness for me (think sweetness level of a dark chocolate bar).
2/3 cup whole wheat flour
1/3 cup all purpose flour
2/3 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil
1/2 cup milk (skim or plain soy)
1/4 cup water
1/2 tsp vanilla
1/4 cup semisweet chocolate chips
2/3 cup walnuts, chopped
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. In a separate bowl combine the oil, milk, water, eggs, and vanilla. Now mix everything together including the chocolate chips and walnuts, be careful that you don’t over mix.
Pour the brownie batter into an 8×8 nonstick pan. Drop in a few more chopped walnuts on the top and bake at 350 degrees F for about 30 minutes. Use a toothpick in the middle of the pan to check if it is done. Enjoy!
To cut the brownies, I use one of those small disposable plastic knives. And whatever you don’t eat that day, store in the fridge. When you’re ready for a piece, just stick it in the microwave for 10 to 15 seconds…you’ll have nice warm brownies again.