Chocolate brownies featuring a fudgy center, crunchy outside, and a little crispy, flaky top. These delicious freshly milled brownies are made with freshly milled flour, cacao powder, and four farm fresh eggs. We can basically call them a protein snack, to be honest. The sugar probably negates that claim but I digress. Let’s dig into these delectable sweet treats.
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Freshly Milled Brownies Ingredients
- freshly milled flour– soft white berries take this baked good to the next level with real, live flour featuring all of its nutrients
- baking powder– non aluminum always
- salt– real salt by Redmond’s is our go-to
- vanilla extract– homemade because it’s cheaper and just as good as store bought true vanilla extract
- sugar– organic raw cane sugar
- eggs– farm fresh, pasture raised, organically fed, and right out the backyard
- butter– raw would definitely make these brownies a protein snack but store bought sticks are fine, it’s what I have to use
- cacao powder– lighter in color and flavor than cocoa powder but more nutritious, cacao powder is raw cacao beans that have been fermented then roasted before becoming a powder to bake with
Substitutions:
- 1 1/4regular all-purpose flour may be used in place of freshly milled flour
- cocoa powder may be used to replace cacao powder
- do not substitute the butter as it will completely alter the results of these perfect brownies. Clock it.
- if you choose to replace sugar with maple syrup, honey, coconut or date sugar, please update us in the comments on how these brownies turned out!
Instructions
To start this sweet treat, preheat the oven to 350 degrees Farenheit and spray the 9×11 inch baking pan or casserole dish with cooking spray of choice. Then melt butter sticks in a small bowl (or small pot on the stove). Set the melted butter to the side.
Using the grain mill, mill 1 1/4 cups of flour using soft white wheat berries. This is somewhere around 2/3 cup of wheat berries, slightly more.
Next, in a mixing bowl or the bowl of a standing mixer, add the flour, baking powder, and salt into it then whisk it together well. If using a standing mixer, start it slowly so it does not throw flour puffs at you. Using a hand mixer works well too.
Then measure and add into the mixing bowl: sugar, vanilla extract, eggs, butter, and cacao powder. Turning on the mixer to low speed, begin to mix the ingredients together well and until the batter is smooth. Or incorporate all ingredients using a mixing spoon or hand mixer until smooth.
Now pour the batter into the baking pan. Use a silicone spatula to get all of the batter out of the mixing bowl. The batter should be loose enough that it fills the baking pan easily and without needing to smooth the batter into the pan.
Place the baking pan in the preheated oven and allow the brownies to bake for 30-35 minutes or until a tooth pick comes out of the center clean. I start with 32 minutes then tooth pick check. Usually this is enough bake time for my oven.
Once freshly milled brownies are done, remove the pan from the oven and place on a cooling rack or a heat protecting mat on the counter to cool.
Try your hardest not to cut the brownies when they are hot. Allow the brownies time to cool, about 30 minutes or more. This allows the brownies to cut more easily. Tip: a wet knife cuts nicer lines than a dry knife.
Serve warm with homemade vanilla ice cream or a cold glass of milk. This recipe makes about 15 freshly milled brownies, depending on how large you cut each square.
Better than boxed brownies
This freshly milled brownies recipe is the second chocolate brownies recipe we use in our kitchen.
The OG, not a box or bag brownie recipe we use calls for oil instead of butter. We use avocado oil or coconut oil. Do note that coconut oil and olive oil will give the brownies a flavor you may not have intended. If choosing coconut oil, opt for a refined version for less coconut flavor in your chocolate brownie!
These two recipes are very similar. The difference is the oil choice– butter in this recipe, oil in the original recipe. There’s also a difference in the amount of sugar and flour used. Fudgy brownies will call for more sugar.
Either of these brownies recipes are better than a boxed or bag batch of brownies, hands down. You’re in control of the ingredients when you make your sweet treats from scratch.
Even with a box or bag, you still have to add oil and eggs and sometimes water too. All they did was take out about 3 extra minutes of your life measuring the dry ingredients. Plus they took the liberty of adding a few “preservatives” to the prepackaged mix too.
Truly homemade, from scratch freshly milled brownies are a top notch, chef’s kiss kind of sweet treat that do not get the attention they deserve.
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Freshly milled brownies
Equipment
- 1 standing mixer or hand mixer
- 1 mixing bowl
- 1 spatula
- 1 9×13" baking pan
Ingredients
- 1 1/4 cup freshly milled flour about 2/3 cup soft white wheat berries to mill
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 2 1/4 cup sugar
- 4 eggs
- 1 1/2 sticks butter
- 3/4 cup cacao powder
Instructions
- Preheat the oven to 350 degrees Farenheit and spray the 9×11 inch baking pan with cooking spray of choice.
- Melt butter sticks in a small bowl (or small pot on the stove). Set the melted butter to the side.
- Using the grain mill, mill 1 1/4 cups of flour using soft white wheat berries. This is somewhere around 2/3 cup of wheat berries, slightly more.
- In a mixing bowl or the bowl of a standing mixer, add the flour, baking powder, and salt into it then whisk it together well. If using a standing mixer, start it slowly so it does not throw flour puffs at you. Or use a hand mixer.
- Measure and add into the mixing bowl: sugar, vanilla extract, eggs, butter, and cacao powder. Turning on the mixer to low speed, begin to mix the ingredients together well and until the batter is smooth. Or incorporate all ingredients using a mixing spoon or hand mixer until smooth.
- Pour the batter into greased baking pan. Use a silicone spatula to get all of the batter out of the mixing bowl. The batter should be loose enough that it fills the baking pan easily and without needing to smooth the batter into the pan.
- Place the baking pan in the preheated oven and allow the brownies to bake for 30-35 minutes or until a tooth pick comes out of the center clean. Check at 30 minutes with toothpick. Cook longer if needed.
- Once done, remove the pan from the oven and place on a cooling rack or a heat protecting mat on the counter to cool for at least 30 minutes before cutting.
Notes
