Whole Wheat Flax Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool for 5 minutes.
• Combine sugar, eggs, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Stir in the cooled melted chocolate until incorporated. Fold in flour and then stir in chocolate chips and walnuts. Pour batter into the prepared baking pan and spread evenly.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 28 minutes. Let cool completely before cutting into bars.

Steps:

• Preheat oven to 350°F.
• With electric mixer, cream together margarine, sugar & vanilla. Add egg whites, a little at a time, beating well after each addition.
• In med. bowl, whisk together flour, cocoa, baking powder & salt.
• Gradually fold flour mixture into sugar mixture, blending well. Do not overmix.
• Stir in pecans & flax seed meal. Note: Flax seed meal adds a rich nutty flavor. If yo don't like nuts or aren't adding pecans, use only 2 T flax seed meal.
• Spread batter into lightly greased 8x8" pan.
• Bake 40-45 minutes or until brownies begin to pull away from sides of pan. Test with toothpick for doneness.
• Cool completely before cutting into squares.

Steps:

• In 1-quart saucepan, heat milk, water and 1 tablespoon softened butter over medium heat to 120°F to 130°F (butter will not melt). In large bowl, mix 1 1/2 cups of the all-purpose flour, the salt and yeast. Add milk mixture and honey. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour, oats, flaxseed and enough remaining all-purpose flour to make dough easy to handle.
• On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 to 1 1/2 hours or until double in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray. On lightly floured surface, roll dough into 12x8-inch rectangle. Roll up rectangle tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal; fold ends under loaf. Place seam side down in pan. Cover and let rise in warm place 45 to 60 minutes or until double in size.
• Heat oven to 375°F. Uncover loaf. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from pan to cooling rack. Brush top of loaf with melted butter. Cool completely, about 2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.
• In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.
• In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.

Steps:

• Preheat oven to 300 degrees. Grease an 8"x8" square cake pan.
• In a heavy bottomed saucepan over very low heat, combine the chocolate, cocoa powder, and butter. Stir constantly until melted and smooth. Add the brown rice syrup and vanilla. Allow the mixture to cool completely.
• Once cool, add the eggs and stir until well-combined. Add the flour and nuts (if using) and stir until almost combined. Add the salt,and gently stir until just combined, being careful not to over mix the batter.
• Pour the batter into your prepared cake pan and spread to the edges. Place in the oven on the center rack.
• Bake, until the kitchen smells of chocolate, the center is firm to touch, and a toothpick inserted into the center comes out clean, about 20 minutes.
• Allow to cool in the pan for at least a full 10 minutes. Invert pan and remove brownies, and place on cooling rack.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
• In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.
• Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.

Steps:

• Preheat oven to 325 degrees F. Take some of the butter and lightly coat a 13 by 9-inch glass baking dish.In one large bowl, mix together flax meal, salt, buckwheat flour and walnuts. Beat eggs in a separate large bowl.Place chopped chocolate in a third glass or metal bowl over boiling water to melt. When chocolate is roughly half melted, add honey, cocoa powder, butter, and vanilla and continue to slowly stir until all of the chocolate is melted. Remove chocolate from heat and pour half into the beaten eggs while stirring the eggs to temper them. Once this is fully mixed, add the rest of the chocolate to the eggs and continue to stir until a smooth consistency. Pour the new chocolate mixture into the dry ingredients and mix thoroughly.once the batter is fully mixed you want to have it in the oven within the next 3 minutes. Dissolve the baking soda in the 2 tbsp of water and pour over the brownie batter. Quickly stir and spread out batter in the prepared baking dish.