Prep 15 mins
Cook 30 mins
These have a slightly caramel crunchy bottom layer and a chocolately top layer, and lots of wheat germ flavor.
- 1 cup wheat germ
- 1⁄2 cup unbleached white flour
- 1⁄2 cup brown sugar
- 6 tablespoons melted butter
- 2 ounces unsweetened chocolate
- 1⁄3 cup butter
- 3⁄4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2⁄3 cup wheat germ
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking powder
- Bottom layer: Mix together wheat germ, flour, brown sugar, melted butter.
- Spread mixture evenly into bottom of greased and floured 9"x9" baking pan.
- Set aside.
- Top layer:Melt butter and chocolate over very low heat.
- Remove from heat, beat together with sugar, eggs, and vanilla.
- Add dry ingredients and mix.
- Spread over bottom layer.
- Bake at 350 degrees 25-30 minutes.
- Cool, slice into squares.
I guess if you are a wheat germ fanatic and like eating brownies with a spoon, it would be ok. Too dry, the bottom falls apart, the top was dry enough to choke you.
This are great brownies! I have been making this recipe for a while now, and let me just say that I do not recommend changes or substitutions as it can make them dry. Also, my version of this recipe includes an icing for the top (3 Tbsp. cocoa, 2 Tbsp. butter, 1 c. powdered sugar, 1 tsp. vanilla, and 1-2 Tbsp. hot water) which is pretty much the crowning touch. Spread it on top of brownies after they have cooled slightly but are still warm in pan. I have also found that, depending on your brownie pan, a decrease in either temperature or cooking time makes a moister brownie. Add the third layer--the icing--and you won't be sorry!
Okay, let me first off say that I did make a couple substitions, but none that I haven't made in many, many recipes with no problems. I used whole wheat pastry flour instead of white, sucanat instead of white sugar, 3Tbs cocoa powder plus 1Tbs butter for each ounce unsweetened chocolate called for and used 1/2 cup butter (which includes the 2 tbs butter for the chocolate substitute) and 1/3 cup canola oil. But, like I said, none of that, in my experience, would effect the final outcome of the recipe. Here's my qualm- its quite dry. I like the wheat germ flavor (and you're right, it does have LOTS of that), but the bottom layer in particular is crumbly and dry. I was worried when I pressed it into the pan, but figured I would go ahead as directed and have faith in the recipe. Truth be told, it holds together better now than it did before it was cooked, which is good, but its still so very dry. The brownie layer is pretty dry too- at least as far as brownies go. The idea is good and the flavors are good, but I think this needs some work. I can't imagine, especially with the amount of butter in this stuff that it needs to be this dry. Thanks for the recipe- we are enjoying it, just with plenty of milk.