Fresh Milled Flour Brownies
These fresh milled flour brownies are rich, fudgy, and deeply chocolatey, made with soft white wheat for a tender crumb and perfectly chewy texture.
Equipment
- Grain mill
- Kitchen scale
- 8x8-inch baking dish
- Mixing bowl
- Small saucepan
- Whisk and measuring spoons
- Wooden spoon and spatula
- Fine-mesh sieve
- Cooling rack
Ingredients
- 98 g soft white wheat berries
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 1 ¼ cups white sugar
- ½ cup butter
- 1½ tsp vanilla extract
- 2 eggs
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish.
- Mill 98 g soft white wheat berries on the lowest setting of your grain mill.
- In a bowl, mix together freshly milled flour, cocoa powder, and salt. I like to sift in the cocoa powder to remove any clumps.
- Melt the butter in a saucepan over low heat. Stir in sugar. Remove from heat and add vanilla.
- Beat the eggs one at a time until fully combined.
- Add in the dry ingredients until just blended. Fold in chocolate chips.
- Spread into the pan and bake 25–30 minutes, until edges pull from sides. (Mine takes 25 minutes.)
- Cool completely before slicing.
Notes
- Start checking at 25 minutes: The edges should pull from the pan, and the top look dry but slightly soft in the center.
- Cool completely before slicing
- Flour substitute: Use the same amount of einkorn, spelt, hard white or 3/4 c all-purpose.
- Double the recipe: Use a 9x13 pan and bake 35-40 min.