Brownies

These brownies are both cakey and fudgy, marrying the best of both worlds in our opinion! Using our organic All-Purpose Premium flour and Danko rye whole grain that enhances the fudginess and overall chocolate flavor. 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Brownies

Yield: 18-20 brownies (9x13 pan)

Ingredients:

140g BSM All-Purpose Premium flour

100g BSM Danko Rye whole grain flour

30g cocoa powder

7g espresso powder

4g baking powder

5g fine sea salt

220g cane sugar

110g light brown sugar

340g unsalted butter (melted)

270g semi-sweet or dark chocolate chips

4 large eggs (room temp)

10g vanilla extract

Flaky Maldon sea salt to garnish

Method:

Preheat an oven to 350°F.

In a microwave safe bowl, melt the butter. Place the chocolate chips in a large bowl and pour the melted butter over the chocolate chips. Whisk until the chocolate chips have fully melted and emulsified with the butter. Set aside.

In a separate mixing bowl, combine the dry ingredients except for the sugars. Whisk to combine.

Add both sugars, eggs, and vanilla extract to the bowl of melted chocolate. Whisk very well until the sugars have completely dissolved into the mixture. Sprinkle the flour mixture into the wet mixture in three increments, making sure to fold well after each addition.

Line a 9x13 pan with two sheets of parchment so there is enough overlap to hang over the edges.

*Pro-tip: If you crumble the parchment sheets before lining the pan, they will fit better inside the pan.

Spread the brownie batter into the parchment-lined pan, sprinkle the flaky sea salt over the batter, and bake for 35-42 min or until an inserted toothpick comes out clean.  

Allow the brownies to cool completely before slicing in order to get clean squares. Store in an airtight container at room temp for up to one week or chill for longer. You may wrap and freeze for up to three months as well.

Enjoy!