whole-wheat chocolate "PB & J" brownies (or two-layer cake)
Author: 
Recipe type: dessert
 
Ingredients
  • 1½ cup sugar
  • ¼ teaspoon salt
  • 1 cup whole wheat pastry flour (124 grams) (This can be replaced with all-purpose flour at a 1:1 ratio)
  • 1½ sticks (3/4 cup) unsalted butter
  • 8 ounces bittersweet chocolate chips (a mix of semi-sweet chips and bittersweet work here too)
  • 2 ounces dried black or red currants
  • 2 ounces finely chopped dried cranberries
  • ⅔ cup (45 grams) unsweetened cocoa powder
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla
  • ½ cup 2% warm milk
  • Peanut butter cream cheese frosting (recipe below in Notes section)
  • ⅛ cup raspberry jam (If making a two-layer cake.)
Instructions
  1. Preheat oven to 350 degrees F. Grease a 8 x 8-inch or 9 x 9-inch pan. If making a cake: make a double recipe and use two oiled 9-inch diameter pans.
  2. Mix sugar, salt, and flour together.
  3. Melt ½ of chocolate chips and all of the butter together. Whisk in cocoa.
  4. Whisk together eggs, vanilla, and milk. Add to chocolate and and cocoa mixture and mix well.
  5. Fold in flour mixture, then mix in remaining chocolate chips, all of black currants and cranberries. This mixture will have a pudding like consistency.
  6. Pour into prepared pan.
  7. Bake 37-39 minutes. If using a 9 x 9-inch pan, bake 35 minutes. Toothpick will come out with cakey bits, but crumbs will not look raw. Cool completely before frosting. Cool completely? I know! They're brownies! Try. The cake will feed a crowd. It's very rich and dense, so slice thinly and relish each bite.
Notes
Peanut butter cream cheese frosting another original, but inspired from the cream cheese frosting in Eating In: From the Field to the Kitchen in Biosphere 2. (I used that recipe for my Banana Bread Pudding recipe.) ½ cup apple juice 8 ounces cream cheese 6 tablespoons unsweetened peanut butter (smooth or crunchy, you choose) 1 tablespoon honey (I tend to like less sweet frosting, so feel free to adjust to your liking.) Mix all ingredients in blender and chill until thick and spreadable. This is a double recipe for frosting the brownies, so feel free use on toast for a decadent breakfast or make my Banana Bread Pudding and frost instead of with the original cream cheese frosting. Bananas and peanut butter can't be beat. (I have some other ideas what to make with that coupling....) Alternatively, you can mix this all by hand for a more textured frosting (which I like). If you use unsweetened peanut butter, it may be less smooth because of the grind size or if you use the chunky variety. If making a cake: Make a double recipe of this frosting so that you have enough to entirely frost the cake and frost between the two layers. I also put a thin layer of raspberry jam in between the two layers. Like to trim edges to make pretty brownies to serve? What do I do with those edges, you ask? Mini brownie sandwiches, that's what. I ate waaaay too many of these.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/whole-wheat-brownies/