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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Here's one way to get your kids to eat whole wheat - use it to make brownies! suggests Roni Goodell from Spanish Fork, Utah. My mom baked these often when I was younger. They're so good, they don't need frosting. From Quick Cooking 2001 Ingredients:
4 cups sugar |
3 cups whole wheat flour |
1 cup baking cocoa |
2 teaspoons baking powder |
2 teaspoons salt |
1 cup shortening |
2 eggs |
1 teaspoon vanilla extract |
1/2 cup chopped walnuts (optional) |
Directions:
1. In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator or freezer for up to 3 months. Yield: about 4 batches (about 11 cups total).
2. To prepare brownies: In a large bowl, combine eggs, vanilla and 2-1/2 cups brownie mix until blended (batter will be stiff). Stir in nuts if desired.
3. Spread into a greased 8-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 16 brownies per batch. Editor's Note: Contents of brownie mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
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