We’re more cookie people than brownie fans around here, and you’ll find more recipes for pies than bars in the archives.
In fact, this is the first brownie recipe I’ve published in five years. Now, I get the appeal of brownies; I really do! It’s just that most recipes require so much white sugar and butter, I can’t make them for my family in good conscience. Until now, that is.
My editor recently sent me a cookbook that happened to arrive just in time for my January pantry purge. At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well is an absolute gem of a book, not only for the sheer wealth of information it offers on healthy eating, but for the line-up of incredible recipes begging to be made.
Today’s brownies are adapted from Amy Chaplin’s book. Finally I have a brownie recipe for the lunchbox, my afternoon tea and basically any special occasion. These are brownies well worth a five year wait.