Friday, February 25, 2011

Slow Cooker Brownies with Whole Grain Flours

These Slow Cooker Brownies were torture!  The smelled so good, but took several hours to "bake".  MaMa says she thought it was great to have the house smelling so good for so many hours and the beauty of the slow cooker is that you put everything in it and walk away.  I guess she could be right, but I tell ya, it was torture waiting to get a taste of these whole grain brownies!
Slow Cooker Brownies made with whole grain flours ready to eat!
Ingredeints for Slow Cooker Brownies with Whole Grain Flours:

3/4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 c Joseph's Grainery Barley Flour
1/4 c cocoa powder
3/4 tsp baking powder
1/2 tsp course salt
1 stick unsalted butter, cut into pieces
8 oz bittersweet chocolate chopped
1 c sugar
3 eggs
1 c walnuts, chopped
1 c semisweet chocolate chips

Directions:  Spray the insert of a 5 quart slow cooker (ours is a little smaller, so our brownies were thicker) with cooking spray.  In a small bowl, whisk together the flour, cocoa, baking powder and salt.

Place the butter and chocolate in a medium sized microwave-safe bowl and microwave in 30 second increments until all is melted and smooth, stirring after each 30 seconds.  Add the sugar, stir to combine.  Stir in the eggs.  Add flour, walnuts and chocolate chips and stir until just moistened.  Transfer to a slow cooker and smooth the top surface with a spatula.

Whole Grain Brownies in the Slow Cooker and ready to "bake".
Cover and cook on low for 3 1/2 hours.  Uncover and cook 30 additional minutes.  Remove insert from the slow cook and run a knife around the edge to loosen the brownies.  Let cool completely in the insert on a wire rack.  Turn onto a work surface and cut into brownies.

Oh so yummy!  I love slow cooker brownies, even though they take longer than the box kind!

This recipe was adapted from one we found in Martha Stewart's Everyday Food.


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