Cinnamon-Wheat Brownies the Editors of Publications International, Ltd.
Makes 16 brownies
|2||squares (1 ounce each) unsweetened chocolate|
|1/2||cup butter, softened|
|1||cup packed dark brown sugar|
|1||teaspoon ground cinnamon|
|1/4||teaspoon baking powder|
|1/4||teaspoon ground ginger|
|1/8||teaspoon ground cloves|
|1/2||cup whole wheat flour|
|1||cup coarsely chopped walnuts|
- Preheat oven to 350°F. Butter an 8-inch square pan. Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter, sugar, eggs and melted chocolate in large bowl until light and smooth. Blend in cinnamon, vanilla, baking powder, ginger and cloves. Stir in flour and walnuts until well blended. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until top feels firm and dry. Do not overbake. Cool in pan on wire rack. Cut into 2-inch squares.
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