2006 - Thanks to Rachael Walton in Ohio for this recipe!
1/2 cup (1 stick) butter (no substitutes)
3/4 cup sucanat (also known as evaporated
cane juice - found in health food section)
1 tsp. pure vanilla extract
2 eggs
1/2 cup whole wheat or spelt flour
1/3 cup cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts or pecans, optional
1/2 cup whole wheat or spelt flour
1/3 cup cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts or pecans, optional
Heat oven to 350 degrees. Grease or spray 9-inch baking pan. (I grease with coconut oil, not Crisco). Stir together butter, succanat, and vanilla in a bowl. Add eggs; beat well with spoon. In a separate bowl, stir together flour, cocoa powder, baking powder and sea salt. Gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 15-25 minutes until brownies begin to pull away from sides of pan. Do not overbake or brownies may be dry. Cool completely in pan on wire rack. Cut into squares.
