Step 5 says "This allows the bran to soften." What bran? Is the recipe missing an ingredient? Am I missing something? update: ...okay, I was showing off my ignorance there. Whole wheat flour has bran in it, because bran is a part of wheat. :)
These were so good! We tried some right out of the oven and they tasted great but were definetly better after 24 hours. I cut them up into tiny pieces and enjoyed them all week. Also, I made them with regular cocoa powder as I forgot to pick up the dutch process. After some research (while the brownies were baking), I was afraid they would not turn out, but they were just fine. I will try the dutch process powder next time, but I can't imagine they could taste any better!
Absolutely fantastic! These are so rich and chocolatey. A thick, almost cakey brownie. Because they are so thick, the servings are pretty generous. You'd never know these were whole wheat. King Arthus Flour's Whole Grain Baking is one of my favorite cookbooks. Thanks for sharing such a wonderful recipe! Made for PAC Fall 2007.