The recipe is inspired by The Frugal Chef’s Homemade Brownies recipe, with some modifications.
For starters, I typically only make these brownies for special occasions, so I like to make a double batch (ingredients have been adjusted below to reflect this). Additionally, instead of using white flour, I like to use whole wheat pastry flour, which should in theory make them a bit healthier without getting that stiff, undesirable texture from the whole wheat.
I also cut the amount of sugar in half, which makes my brownies taste like a bar of dark chocolate in cake form! If that makes any sense and sounds good to you, check out my full recipe below:
- 4 eggs
- 2 cups sugar
- 4 tsp. vanilla extract
- 2 cups vegetable oil
- 2 1/2 cups unsweetened cocoa
- 1 cup whole wheat pastry flour
- 1 tsp. salt
- 1/2 tsp. baking powder (optional, if you like your brownies cakey)
- 1/2 cup chopped, unsalted nuts (I use a mix of unsalted pistachios, cashews, almonds, macadamia nuts, and walnuts – this is also optional)
Mix the wet ingredients together, then in a separate bowl sift the dry
You know what? Just dump all the ingredients sans the nuts into the bowl in no particular order, and whisk them until all the lumps of flour and cocoa powder are just about gone. With a spatula, you can fold in the chopped nuts, if desired.
Divide your batter into two 8″x8″ square brownie tins, or bake all at once in a casserole-size baking pan, for 40-45 minutes at 300 degrees Fahrenheit.