From the Farm Kitchen
Fudgy Brownies
Deep chocolate brownies with the shiny, crackly top — fresh wheat flour gives them real depth.
By Jeremy Fyler · Sep 23, 2020
Ingredients
16 tbsp (227g) unsalted butter, softened
2 cups (425g) light brown sugar, packed
3/4 cup (64g) cocoa
1 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
4 large eggs
1 1/2 cups (170g) Fyler Farms sifted wheat flour
2 cups (340g) semisweet or bittersweet chocolate chips
- Preheat the oven to 350°F; grease a 9x13 pan (parchment optional but handy).
- Melt the butter, add the sugar, and stir.
- Reheat the mixture briefly to 110–120°F to dissolve more sugar — that is the secret to the shiny crust.
- Transfer to a bowl; stir in the cocoa, salt, baking powder, and vanilla.
- Add the eggs, stirring until smooth.
- Add the flour and chips, stir until smooth, and spread into the pan.
- Bake about 30 minutes, until a tester shows moist crumbs (not raw batter). Cool completely before cutting.
Tip: Up to 3 cups total of mix-ins (nuts, toffee, white chocolate, peanut butter) work great; add 3–5 minutes to the bake.
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