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Barley flour super fudgey brownies

Super chocolaty brownies  made with whole barley flour

Super chocolaty brownies made with whole barley flour

These brownies are crazy awesome good.  Frankly they are soooo chocolaty that it masks most (but not all) of the sweet nuttiness that I love from the whole barley flour.  These are really really good, and so quick to prepare that you’ll be able to whip them up and have them in the oven in under five minutes – washing your bowl will take as long as the prep.

This recipe is also a great one to hand to new bakers (of all ages).  Unlike cookies which are fun but can be a bit time consuming these brownies are pretty close to instant gratification and there is really little chance of it being screwed up.

If you have younger bakers you might find the mixing a bit of a challenge with a wooden spoon.  Pick up some Danish Whisks and the kids will be able to do all of the mixing themselves.  Once you’ve got them in your kitchen drawer they will end up being your default mixing tool they are that good.

Give these a go.


Barley flour super fudgey brownies
Print Recipe
Servings Prep Time
12 brownies 5 minutes
Cook Time
35 minutes
Servings Prep Time
12 brownies 5 minutes
Cook Time
35 minutes
Barley flour super fudgey brownies
Print Recipe
Servings Prep Time
12 brownies 5 minutes
Cook Time
35 minutes
Servings Prep Time
12 brownies 5 minutes
Cook Time
35 minutes
Ingredients
Servings: brownies
Instructions
  1. Preheat oven to 350F
  2. Mix dry ingredients thoroughly. Create a depression in the center of the mix and add the eggs, oil and water. Combine the liquid and dry ingredients
  3. Evenly distribute the mix in a 9" pan - I prefer silicon, but if you are using aluminum or steel butter and then flour the pan to keep the brownies from sticking.
  4. Bake from 35 minutes to 45 minutes until they are done to your desired consistency. The shorter end of the time frame will yield softer brownies while the longer end will yield dryer chewier ones. Either way these are winners.
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