Hello from Frisco, Texas!
On a warm and lazy Sunday afternoon like today, there’s nothing better than the smell of something sweet baking in the oven. While it might be hot outside, these brownies are worth every second of oven time. They’re rich, fudgy, and made with a secret ingredient that takes them over the top: freshly milled soft white wheat flour.
If you’ve never baked with fresh flour, you’re in for a treat. It adds a subtle, nutty sweetness and an incredibly tender texture that you just can’t get from a store-bought bag. This recipe is simple, straightforward, and the perfect way to use that beautiful flour.
Let's get baking!
The Ultimate Freshly Milled Wheat Brownies
This recipe is designed to be quick, easy, and deliver a perfectly fudgy brownie with a classic, crackly top. We're using salted butter to make it even simpler—one less ingredient to measure!
* Yields: One 8x8 inch pan (9-12 brownies)
* Prep Time: 10 minutes
* Bake Time: 20-25 minutes
Ingredients
* 1/2 cup (113g) salted butter
* 1 cup (200g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup (60g) unsweetened cocoa powder
* 1/2 cup (65g) freshly milled soft white wheat flour*
* 1/4 teaspoon baking soda
* 1/2 cup (85g) chocolate chips (optional, but highly recommended!)
Note on Butter & Salt: This recipe is written for salted butter. If you are using unsalted butter, just add 1/4 teaspoon of fine sea salt along with your dry ingredients.
Instructions
* Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper, leaving some overhang to easily lift the brownies out later. (You can use other pans- I used a mini muffin tin today!)
* Melt Butter and Sugar: In a medium saucepan, melt the salted butter over low heat. Remove the pan from the heat and stir in the sugar. The mixture will look glossy and feel a bit grainy.
* Add Eggs and Vanilla: Whisk in the eggs one at a time, mixing well after each until the batter is smooth and shiny. Stir in the vanilla extract.
* Sift in Dry Ingredients: Place a fine-mesh sieve over your saucepan. Add the freshly milled flour, cocoa powder, and baking soda to the sieve and sift them into the wet ingredients. This prevents clumps and makes for a smoother batter.
* Mix the Batter: Gently fold the dry ingredients into the wet until just combined. It’s important not to overmix! A few streaks of flour are okay. If using, fold in the chocolate chips now.
* Rest the Batter (Optional Step): For the most tender brownie, cover the bowl and let the batter rest for 15-30 minutes. This allows the fresh flour to fully hydrate and absorb the liquid, improving the final texture.
* Bake: Pour the batter into your prepared pan and spread it into an even layer. Bake for 20-25 minutes. The edges should look set, and a toothpick inserted into the center should come out with moist, fudgy crumbs attached (not wet batter). (If you use a muffin tin check it after 18 minutes with a toothpick).
* Cool Completely: This is the hardest part! Let the brownies cool completely in the pan on a wire rack. Cooling ensures they set properly, giving you that dense, fudgy texture and allowing for clean, beautiful slices.
A Quick Tip on Flour: For best results, I recommend weighing your freshly milled flour with a kitchen scale. If you don't have one, just be sure to spoon the flour into your measuring cup and level it off rather than scooping directly from the container.
I hope this recipe brings a little homemade joy to your kitchen. They are absolutely perfect on their own or served slightly warm with a scoop of Blue Bell ice cream.
Happy Baking!
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