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Espresso Wheat Germ Brownies |
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Serves: 16 Print this RecipeThese flourless brownies are held together by one of the most fibrous of grain products, wheat germ. Wheat germ has a pronounced roasted flavor that is enhanced by other caramelized and browned elements. So the additions of dark coffee and brown sugar are natural. The brownies are exceptionally chewy and will stay moist for at least a week, kept tightly wrapped. No-stick flour and oil baking spray 1/4 cup vegetable oil 2 eggs, large or extra-large 1 cup light brown sugar 1 teaspoon vanilla extract 1 tablespoon instant espresso powder Pinch salt 1/2 teaspoon baking powder 1 cup toasted wheat germ 1 cup chopped walnuts Heat the oven to 350°F. Coat an 8- by 8-inch baking pan with baking spray. Mix the oil, eggs, sugar, vanilla, espresso powder, salt, and baking powder in a bowl until blended. Stir in the wheat germ and walnuts and scrape into the prepared baking pan. Bake until the surface is dry and a tester inserted in the center comes out clean, about 35 minutes. Cool for at least 20 minutes before cutting into 2-inch squares and serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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