Chewy, fudgy, super-delicious and easy to make, these Whole Wheat Brownies are a yummy dessert your family will love.
There really isn’t anything like a chocolatey, fudgy, chewy brownie, and here’s my promise to you…when you see how easy it is to make these from-scratch brownies, you’ll never buy those boxed brownies again. The best part? You can make them almost entirely with your food storage! A lot of people are apprehensive about using that whole wheat flour, but if you’re feeling brave and want to start incorporating your whole wheat flour into all of your baked goods, watch THIS POST (with video) to learn how you can successfully add whole wheat flour to any baked-good recipe without even thinking about it. But the real trick is learning how to cut the fat! That’s right, I used my favorite trick of substituting beans for butter to make these brownies! Now, I didn’t substitute it all because this recipe has you brown the butter that give an incredible, subtle caramel flavor to the brownies that I love! But, like anything else, you can always but half the butter and replace it for beans. If you want to learn more about how to do this and get a killer one-bowl chocolate cake recipe, you can check out THIS VIDEO. Really, it’s a win-win.
HOW TO USE WHOLE WHEAT IN YOUR EVERYDAY RECIPES
Have you ever wondered, “HOW DO I USE ALL OF THAT WHEAT?!” If so, you’re not alone. In fact, that is one of our most commonly asked questions…right after, “HOW DO I USE/MAKE POWDERED MILK NOT GROSS?!” We’re with you! (HA HA! You can take a sneak peek at how to make powdered milk not gross, HERE. Just in case you were wondering. 😉 But today, we’re tackling all of that wheat you’ve been storing. First of all, you have to change your paradigm from wheat kernels to simply flour. After all, ground wheat is simply flour and you probably use flour all of the time! (Don’t have a wheat grinder? Try these Banana Whole-Wheat Blender Pancakes that use your blender instead of a wheat grinder!) Second of all, you need to be using white wheat, not red wheat. The white wheat is lighter in color and flavor and is much easier to disguise in your baked goods. And of course, there are a few tricks for successfully using your flour in your baked goods.
5 Simple Ways to know if your recipe is right to use whole wheat flour in:
Look for recipes containing one or a combination of the following
- Oats-these already have a hearty flavor and compliment the wheat.
- Nuts-again, the nutty flavor goes great with whole wheat.
- Chocolate-who doesn’t love chocolate? Plus, its strong flavor hides any bitterness from the wheat.
- Fruit or Vegetable Puree (banana, zucchini, pumpkin, etc.)-Not only, do these have great moisture, but accompany the wheat really well.
- Strong spices like cinnamon, nutmeg, etc.-Not only are these spices darker to hide any darkness from the wheat, their strong flavor is great at disguising wheat.
And my final tip is to NOT OVERSPEND on wheat! Because wheat makes up such a large part of your food storage, it only makes sense (ha ha…I love puns) to get it at the best price which is ALWAYS from the Home Storage Center (formally the LDS Cannery) plus, they now deliver!
Before you print the recipe, make sure you subscribe to my YouTube Channel! So you never miss a new video! Every week I post a new video with more tips and tricks for using your food storage in normal, deliciously easy, everyday ways! And be sure to follow me on Instagram (@everydayfoodstorage) to see how I’m using my food storage everyday…literally…ha ha.
[tasty-recipe id=”18510″]
