1¼ cups (156 grams) Bob’s Red Mill Organic All-Purpose Flour
½ cup (60 grams) Bob’s Red Mill Chickpea Flour (see Note)
¼ cup (21 grams) Dutch process cocoa powder
2 teaspoons (6 grams) kosher salt
1 teaspoon (2 grams) espresso powder
4 large eggs (200 grams), lightly beaten
2 teaspoons (8 grams) vanilla extract
½ cup (85 grams) chopped white chocolate
Instructions
Preheat oven to 325°F (170°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
In the top of a double boiler, combine 1 cup (170 grams) dark chocolate, ¾ cup (128 grams) milk chocolate, and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugars. Remove from heat, and let cool slightly.
In a medium bowl, sift together flours, cocoa, salt, and espresso powder. Set aside.
Add eggs and vanilla to chocolate mixture, whisking until combined. Fold in flour mixture until a few bits of flour remain. Fold in white chocolate, remaining ½ cup (85 grams) dark chocolate, and remaining ½ cup (85 grams) milk chocolate. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into bars. Refrigerate in an airtight container for up to 1 week.
Notes
Note: We wanted to highlight the versatility of Bob’s Red Mill Chickpea Flour in our brownie recipe, but if you would like to use only Bob’s Red Mill Organic All-Purpose Flour, use 1¾ cups (219 grams) all-purpose flour in place of the 1¼ cups (156 grams) all-purpose flour and ½ cup (60 grams) chickpea flour called for.
Recipe by Bake from Scratch at https://bakefromscratch.com/february-ultimate-brownies/