Doris Wheat Germ Brownies Recipes

WHOLE WHEAT BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool for 5 minutes.
• Combine sugar, eggs, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Stir in the cooled melted chocolate until incorporated. Fold in flour and then stir in chocolate chips and walnuts. Pour batter into the prepared baking pan and spread evenly.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 28 minutes. Let cool completely before cutting into bars.

CLASSIC BROWNIES

Steps:

• Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. Set a heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Put the 5 tablespoons of butter in the bowl, add the chocolate pieces, and stir occasionally until the ingredients are just melted-you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water; stir well to combine and ensure that all the chocolate is melted.
• With a spatula, stir the sugar into the chocolate mixture and combine. (Don't be concerned when your smooth mixture turns grainy.) One by one, add the eggs and stir well to combine. Add the vanilla and give the ingredients a vigorous mix before gently stirring in the espresso, if you're using it, then the salt and flour. Stir only until incorporated. Fold in the chopped walnuts.
• Scrape the batter into the pan and smooth the top with the spatula. Bake for 30-33 minutes, or until the top is matte and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.
• When the brownies are completely cool, remove them from the pan using the foil. Peel away the foil and invert brownies onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

WHEAT GERM BROWNIES

Steps:

• Bottom layer: Mix together wheat germ, flour, brown sugar, melted butter.
• Spread mixture evenly into bottom of greased and floured 9"x9" baking pan.
• Set aside.
• Top layer:Melt butter and chocolate over very low heat.
• Remove from heat, beat together with sugar, eggs, and vanilla.
• Add dry ingredients and mix.
• Spread over bottom layer.
• Bake at 350 degrees 25-30 minutes.
• Cool, slice into squares.

WHEAT GERM BUTTERSCOTCH BROWNIES

Steps:

• Preheat over to 350 degrees.
• Melt the butter or margarine.
• Add the molasses, sugar, eggs, and vanilla and stir well.
• Sift in the milk powder, baking powder, and salt.
• Add wheat germ and walnuts and stir only enough to blend--no more than 20 strokes.
• Spread in greased 8X8" pan, and bake for 30 minutes.

DORIS' WHEAT GERM BROWNIES

Steps:

• 1. Grease an 8 inch square baking pan and set oven to 350 degrees fahrenheit to heat up while preparing the brownie batter.
• 2. Mix oil, molasses, sugar, eggs and vanilla together well. Mix dry ingredients (wheat germ, powdered milk, baking powder, and salt) together in a large bowl.
• 3. Add sugar/egg mixture to the dry ingredients in the bowl and mix until incorporated.
• 4. Pour brownie mixture into the prepared pan. Set it into the preheated oven and bake for about 30 minutes, or until it appears to be done. Allow to cool and cut into squares.