Pecan fudge brownies
White whole wheat flour
Unsweetened cocoa powder
3 Tbsp, melted
2 item(s), large
¾ cup(s), toasted
- Preheat oven to 350°F. Line 8-inch square baking pan with foil, allowing foil to extend over rim of pan by 2 inches. Spray with nonstick spray.
- Whisk together all-purpose flour, white whole wheat flour, baking powder, and salt in small bowl. Whisk together cocoa and butter in large bowl. Add sugar, egg, and egg whites to cocoa mixture, whisking until blended. Whisk in vanilla. Stir in flour mixture until blended. Stir in pecans.
- Scrape batter into prepared pan and spread evenly. Bake until toothpick inserted into center of brownies comes out with moist crumbs clinging, 20–25 minutes. Let cool completely in pan on wire rack. Lift brownies from pan using foil as handles. Cut lengthwise into 4 strips, then cut each strip across into 4 squares. Yields 1 square per serving.