prairie fire

As far as the soy flour-- silly me, I think I may have veered too far into the low carb dark side. I think I'll get myself back over to the *healthy grain* spectrum. I added the instant coffee because I have seen a great deal of brownie recipes employing it, I thought that it would lend itself to a darker flavor. My chocolate is good, so I will try it on its own.

I agree that part of the issue is probably too many dry ingredients, the batter was pretty stiff. I think I will try cutting the whole wheat flour back by half a cup to start with. I've got the soy flour in there because it lends itself to density and moisture. The dietary restriction is simply that we've gone whole grain and have eliminated as many processed foods as possible.

Hey all, this is my first post, I'm a new kid, so be gentle, please? I am working on a whole wheat brownie recipe due to dietary restrictions at my house. I have a pretty good recipe that I've cobbled together from different bar cookie and brownie recipes, and I'm on to something good, I'm just not getting quite the texture I'm after. Close, but not quite. It is at the moment as follows-- Sift: 2 cups whole wheat flour 4 tablespoons soy flour 2 teaspoons baking powder 1 teaspoon kosher salt ' Beat together: 1/2 cup butter melted with 4 blocks of unsweetened Baker's chocolate (the big blocks) 1/2 cup canola oil 2 cups packed brown sugar 3 eggs 1 tablespoon vanilla extract 1/4 cup of instant coffee granules 1/2 cup of very strong cold coffee I then combine the two and bake in an 8x8 pan for a little over a half hour at 350 F. We definitely like the flavor of the recipe, but it's not quite as dense and solid as I would like, it's a little bit crumbly. I'm kind of considering adding some honey for its hygroscopic properties, and maybe replacing some of the whole wheat flour with more soy flour. Thoughts?