Dark Chocolate brownies

🧂 Ingredients

• 385 grams soft white wheat berries
• 1/2 pound butter, unsalted
• 6 eggs
• 800 grams coconut sugar
• 150 grams cacao powder

  can use cocoa powder
• 2 tsp Redmonds Real Salt
• 4 tsp vanilla extract
• 224 grams semi-sweet chocolate chips

Instructions

• 1 Mill your wheat and set aside.
• 2 Preheat oven to 350℉. Prepare a 9"x13" baking dish by lining with parchment
  paper. These [https://amzn.to/3Bomq9R]pre-cut parchment sheets are PERFECT for
  lining your pan and goes up the sides just the right amount!
• 3 Start by cracking your eggs into your mixer fitted with the whisk attachment or
  similar. Add the coconut sugar to your eggs. Whisk on medium speed until you
  achieve a ribbon consistency. You want your batter to fall back into the bowl
  like a ribbon folding over on itself when you lift the whisk out of the bowl. It
  usually takes me 3-5 minutes on 2nd speed in my Ankarsrum mixer to reach this
  ribbon state.
• 4 While this is whipping, I put the butter in a saucepan to melt, or in a
  microwave safe bowl in the microwave. Set aside to cool.
• 5 Once you get your eggs and sugar to "ribbon" stage, slowly sprinkle in your
  cacao powder while the mixer is running on low.
• 6 Next, pour in your melted butter and vanilla.
• 7 Finally, add the flour, salt and chocolate chips. If you would like to add other
  add-do this here with the chocolate chips. We do not want to over mix here. Be
  sure and scrape the sides of your bowls as you add these in on low speed and
  just add until incorporated. Your batter will be very thick and you want to work
  fast as it will continue to stiffen the longer you wait to scoop it into your
  prepared pan.
• 8 Pour the batter into your pan and use your rubber spatula to smooth it out as
  best you can. It will level out as it cooks, but you want it to start out as
  even as possible. Sprinkle on any toppings you would like to at this point or
  swirl in things like caramel.
• 9 Bake at 350 ℉ degrees for 30 minutes, rotating halfway through.
• 10 Make sure you allow the brownies to cool completely before cutting. These
  brownies are VERY gooey. Be sure to clean your knife periodically under hot
  water to make clean cuts. Store in an airtight container on the counter for 3
  days, the fridge for a week, or freezer for 3 months.

Nutrition Info