Newsgroups: rec.food.cooking


Thanks to all who replied with advice/suggestions/recipes for
whole-wheat brownies. Below is a summary of the email I 
received.
                                            Tom Wheless

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From  tamara@uunet.uu.net (Tamara Bowman):


I've found that regular whole wheat flour doesn't work well wit
brownies and other pastry type things.  Try some whole wheat pastry
flour.  It's lighter and I get much better results with it.  Just
use it one for one with white flour.  You may have to look in a
natural foods store to find it.   The brand I use is Arrowhead Mills.
At least I think that's the name I'd have to check the cupboard to
be sure.


Tamara Bowman           tamara@uunet.uu.net

"Drat this computers, they're so naughty and complex I could just
 pinch them"  The Martian from Looney Tunes

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From lyson@mprgate.mpr.ca (Angela Lyson):

Hello,

As a general rule, you can substitute whole wheat flour for up
to half the amount of white flour called for in a recipe.
The more the whole wheat flour, the less the cake/brownies/whatever
will rise.  Sometimes, I just substitute for one-third the
white flour.

Oh, I see I forgot to mention: it's a one-to-one substitution.

I often substitute when making waffles and pancakes for example
- and cookies and bars, too.

Good luck

Angela
-----
Angela Lyson        lyson@mprgate.mpr.ca          ...uunet!ubc-cs!mprgate!lyson
MPR Teltech Ltd.
8999 Nelson Way     Tory: a swear word, as in "You no-good Tory son of a ..."
Burnaby, B.C.           Herb Curtis et al, Slow Men Working in Trees
Canada  V5A 4B5         [a dictionary of New Brunswick dialect]

***************************************************************


From: MICHELOW_LAURA/HP1100_00@hpdmd48.boi.hp.com

Hi Tom,

I found this recipe in one of my brownie cookbooks. I've never
tried it, so good luck!

Double Chocolate Whole Wheat Brownies
------ --------- ----- ----- --------

 Preheat oven to 350F. Use an 8x8 metal pan.

 2   oz.   unsweetened chocolate
 5   tbsp. butter or margarine
 1/3 cup   unsweetened cocoa
 3/4 cup   stirred whole wheat flour
 1/2 tsp.  baking soda
 1   cup   granulated sugar
 2   large eggs
 1/4 cup   milk
 1 1/2 tsp. vanilla extract
 2/3 cup   nuts

1) In a heavy small pan over very low heat or in a double boiler, melt
   chocolate and butter together; let cool to room temperature.
2) Combine cocoa, flour, baking soda.
3) Beat sugar and eggs together. Beat in milk and vanilla. Mix in
   chocolate mixture and then flour mixture. Stir in nuts.
4) Spray or lightly grease pan, and spread in batter. Bake in the
   center of the oven 20-30 min. until a wooden toothpick inserted
   1/2 inch from the center comes out barely moist.
5) Cool completely in the pan on a rack before cutting.

Hope they come out good.

P.S. If you melt the chocolate and butter in the microwave, don't use
      HIGH; use 50% power to avoid scorching the chocolate.

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I tried the above recipe that Laura sent me and they were not just
good, but GREAT. I was a little worried that they might be too dense
since several people have emailed me to say I should use only half
whole-wheat and half white flour. But these brownies turned out to
have a nice texture. One thing that may have helped was my use of an
electric mixer instead of mixing by hand. I beat the sugar-egg 
mixture very well and that probably beat a lot of air into the 
mixture, helping it to rise.

On the next batch I bake, I think I'll try putting a little orange
extract in them. Oranges and chocolate go very well together. I 
typically put a drop or two of orange extract in hot chocolate. It
also goes well in a cup of coffee. Really tastes different. I think
about half-a-teaspoon would be about right for a batch of brownies.
I'll let the net know how it turns out.

Tom Wheless                    twheless@hpbsl60.boi.hp.com
Boise Printer Division
Hewlett-Packard
Boise, Idaho
Newsgroups: rec.food.cooking