King Arthur Flour: Whole Wheat Double Fudge Brownies

Before getting to my whole wheat double fudge brownies, I wanted to thank everyone who voted for me in the first round of Foodbuzz's Project Food Blog! With your support, I advanced to the second round and I'd like to ask you to once again vote me into the second round!  Voting for this second challenge is open from September 27th (9 AM EST) to September 30th (9 PM EST).  Winners from this challenge will be announced on Friday, October 1st.  There are 400 entries and only half of us will move on so please vote here to help me be a part of the 200 that advance!  You can vote for me by clicking here to read bout my Classic Spinach Kugel!

Are you sick of reading about King Arthur Flour yet? I can’t believe how much we learned in just a half a day of baking classes and I’ve been loving sharing it all with you. You’ve learned about my new-found commitment to making my own pizza dough and my adventures with making my own crackers. While these savory recipes are fantastic, King Arthur Flour didn’t let me down when they shared their recipe for double fudge brownies!

I was excited for the double fudge brownies, especially when I spotted this waiting for us.

Is there anything better than fresh local butter? It smelled so delicious. I know, butter isn’t the healthiest thing in the world but trust me, butter and salt are what makes things taste delicious!

Like the previous recipes, Susan first demonstrated the recipe and then let us do it on our own. Over low heat, we melted butter with brown sugar. This alone smelled divine.

She slowly stirred in cocoa, salt, baking powder, vanilla and her secret ingredient – espresso powder! She stirred the mixture until it cooled down enough to use the finger test (i.e. is it cool enough to put your finger in there for a few seconds?), she whisked in the eggs, added flour and semi-sweet chocolate chips. And that’s it!

Bridget and I paired up again and got to work. We took turns stirring, measuring and whisking and I have to admit that maybe we did the finger test a few times more than necessary just so we could taste some of this delicious batter.

When the batter was done, we poured the mixture into individual greased brownie pans and they went in the oven. While the brownies were baking, we got to check out some of the amazing desserts baked in another class next door.

These macaroons and chocolate banana bites were definitely my favorites!

And soon enough our brownies were done. They looked absolutely gorgeous!

Susan recommended that we wait twenty-four hours before we ate it because it gives the bran a chance to soften. I didn’t have my brownie until I got home Sunday night and they were absolutely delicious!

Since this is my final post about my baking class at King Arthur Flour, I wanted to thank them for such a wonderful experience. They also gave us generous goodie bags filled with flour and a huge cookbook that will give me a lot of great recipes to try out!

Now that the weather is cooling, what are you looking forward to baking this fall?