In fact, if you serve up quality often enough, your family’s taste buds (and yours) will soon learn to reject the ersatz flavored, overly sugared items that line the shelves of stores and cafes across America. A pastry shop in Europe is so decidedly different from the same experience in the US. For the most part, European pastries (France in particular) taste real and do not have excessive amounts of sugar added.
In my opinion, the greatest American contribution to the world of pastries is the chocolate brownie. I’ll never forget how big my husband’s eyes got when he first tasted one back in the 1980’s. Being from Australia, he had never had a brownie before! I used to ship them to him across the Pacific when we were dating! Expensive but worth it! Who could resist someone who ships you brownies across the world?
Sprouted Brownies
To make the best brownies ever, forget the boxed versions at the store; you can make your own sprouted brownies with whole ingredients very easily and quickly right at home.
I have a pan of brownies made with sprouted flour in the oven right now as I’m typing this for the family to enjoy tonight during the Superbowl. Each bowl of sprouted flour brownie will be topped off with a scoop of homemade vanilla ice cream (made with raw cream fresh from the cow, of course, courtesy of our local dairy farm) and some chopped nuts. Don’t forget the homemade whipped cream topping too!
No brownie fudge sundae I’ve tasted anywhere else comes even close to being as yummy.
Enjoy!
Sprouted Flour Brownies Recipe
Easy recipe for sprouted brownies that are just as tasty but far more nutritious and easy to digest. Bonus: You'll eat less!
Ingredients
- 1 1/3 cups sprouted flour
- 3/4 cup expeller pressed coconut oil
- 1 cup evaporated cane sugar
- 2 eggs large, preferably pastured
- 3/4 cup cocoa powder preferably organic
- 2 tsp vanilla extract
- 3 Tbl filtered water
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup white chocolate chips optional (reduce sugar to 3/4 cup if using)
Instructions
Mix the dry ingredients first and then add the wet ingredients. Mix well. Blend in optional white chocolate chips if desired.
Pour the sprouted flour brownies batter into a 9x13 baking pan (I like this one) greased with coconut oil and bake at 350 F/177 C for 18-24 minutes.
Remove promptly and do not overbake.
Cut sprouted flour brownies and serve.
Recipe Notes
Substitute carob powder for cocoa powder if desired. If using carob, add 2 tsp chocolate extract.
More Cookie and Brownie Recipes to Enjoy
Nut Butter brownies (grain free)
Real Chocolate Chip Cookie Cake
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
Butter Has Indeed Been Framed
could you use almond flour in place of the wheat flour?
Daryl – check out elanaspantry.com, she has grain free recipes. I made her regular brownies which have no flours, just almond butter, cacao powder, eggs, vanilla, etc and they are absolutely fabulous. As Sarah mentioned below, I have also subbed almond flour (or even hazelnut flour) measure for measure in baking recipes and the result is quite good.
I have never tried this recipe with anything but wheat flour, but I have had such great success substituting almond flour in other recipes, that I would expect that it would turn out great. If you do try it, please post another comment about how it turned out.
I am curious about 2 kinds of baking powder. Can you give me your opinions on Rumford’s type (any non-aluminum) and Frontier brand organic baking powder (way more pricey). I would like to know if the extra expense is worth the price for the Frontier or if you have experience with how well it works.
Thank you!
I just made these today and they weren’t at all what I would call “chewy”. I only left them in for 20 minutes, so they weren’t over-baked, but they were very cakey and a little crumbly. I didn’t make any substitutions and used very high quality ingredients (even freshly ground organic spelt), so I can’t figure out what the problem is. Any ideas?
Technically, you did make a substitution. All I can think of is that spelt flour is made differently than whole white wheat flour. The gluten content and permeability of the bran of different varieties of grains can really mess with your baking projects.
You need to use pastry flour, which is soft white wheat.
I made these tonight and they were very crumbly. I followed the recipe exactly. 🙁 Super disappointing since the ingredients aren’t exactly cheap.
Sarah,
If I wanted to use einkorn flour with this recipe do I just substitute equally? Also, I noticed on the package it says to sift the flour before using. Do I need to do this when I use or no?
Does that mean I shouldn’t use my cold pressed coconut oil? I just bought
my first container and was excited to try it out.
Funny you posted this today as I just took a class on sprouting and soaking grains yesterday (she made some sprouted brownies too….sooo good…slightly different recipe). I don’t have any sprouted flour (or grains and a flour mill to make my own…yet). Can I make soaked brownies? And how would I do that, as there are no liquids in the recipe to soak the flour in? If I soaked the flour with water, would that mess up or change the recipe? (I am still new at this.)
Do you think I could substitute the coconut oil for butter? Would it still need to be melted?
I have an old recipe that is almost exactly like this. I have always called it Emergency Brownies, because I had the ingredients most of the time already. It only called for 2 Tb. of coco, and 3/4 cup of flour, one stick of butter (melted), 1tsp. of baking powder, pinch of salt & two eggs. No vanilla.
I found this recipe too hard to spread in the pan. I will add less flour and coco next time!
Sarah,
While I’m so worth my salt in the kitchen in every imaginable way, brownies are my one downfall.:) I’m so over the cake like spongy brownie attempts with whole grains, honey etc that I’ve given up! We can eat soaked flour carrot cake or anything else happily in their place. Yet, as life often does, that which is unattainable often secretly holds a deep longing in our hearts. So it is for me and the perfect brownie recipe. So when Will said, “have you seen Sarah’s got a brownie recipe on her blog?” a quiet voice within said “maybe, just maybe this will be it” 🙂
😀
Do you have a sugar-free recipe?
Is there an egg substitute for this recipe?
These sound so yummy! I have Celiacs and would like to make a gluten free version. Do you know of a good flour I could substitute?
Would you be able to make these in an 8X8 pyrex instead of 9X13?
Ceren Özkan jammiee <3
Do they come out looking like that picture? Really, I’d actually like to know if they do!
I was going to make an upside-down apple ricotta cake but after seeing this, I think I’ve changed my mind! 🙂
I just mixed together the dry ingredients and realized that this would make a nice “mix” to take to a hostess for a party in a canning jar with a ribbon. Granted the flour wouldn’t be freshly ground, but it would still be a zillion times better than those box mixes that people buy in the grocery store.
My family goes wild over these. Truly bonkers. I’m not kidding.
To try…. Mmmm
These were very dry and crumbly. Too much flour I think. I followed the recipe exactly. Also, there is not enough batter to fill a 9 x 13 pan. I used a 9×9.