My ideal brownie is loaded with chocolate chunks and so moist it almost seems cake-like. But growing up one of my biggest pet peeves was buying the boxed brownie mixes and expecting those big, thick ones pictured on the box and instead getting those flat ones that barely rose above the bottom of my 9 by 13 pan. It seemed to me if you wanted the thick slab of brownie one would have to buy two or maybe even three boxes to get the desired size. Thank goodness for being able to bake on my own as mine as you can see are thick (and completely worthy of a fork or a side of vanilla ice cream).
HAZELNUT OIL BROWNIES
Yields: 20 brownies
2 c wheat flour
1/4 c cake flour
1 c Bob’s Red Mill Brown Rice Flour
1 c La Tourangelle Hazelnut Oil
2 tablespoons cocoa powder
2 sticks of butter
1 c milk
2 eggs
1 c sugar
2 tablespoons vanilla extract
3 teaspoon baking powder
2 1/2 c Ghirardelli 60 percent Cacoa Chocolate Chips
DIRECTIONS
1. Pre-heat oven at 350 degrees.
2. Melt butter and one cup of chocolate chips in microwave for 30 seconds or over stovetop. Pour into your main bowl.
3. Pour wheat flour, brown rice flour, cocoa, cake mix flour, sugar and baking powder over butter and chocolate and begin stirring until fully mixed.
4. Add eggs, milk, vanilla and continue continue stirring until dough is thick. Pour rest of chocolate chips in and stir in.
5. Add hazelnut oil and stir well into batter.
6. On parchment paper lined pan, pour batter in.
7. Place pan in oven for 30-35 minutes and allow to set and cool for about 30 minutes before removing from pan.
