Dark & Delicious Whole Grain Brownies

Preheat oven to 350 degrees. Spray or line with parchment a 9-x13-pan. A little spray or butter helps to hold the parchment in place.

Place chocolate and butter in medium bowl and place over a pot of simmering water. Melt mixture completely and whisk together.

In a separate bowl measure out your two sugars and make sure brown sugar is free of lumps. Whisk them together.

Mix in another bowl your dries, flour, baking powder and salt and whisk together. If your baking powder is lumpy, put it through a strainer first.

When the chocolate mixture is completely melted, remove it from the heat, wipe the bottom and place on a flat surface. Whisk in the two sugars. The bowl should be cool enough to hold.

Break the eggs into a separate bowl, adding the vanilla as well. Add one to the mixture. Whisk it in and add another. You want to whisk briskly as you are looking for a change in the final mixture. It will first look a little mottled. Add the additional eggs and continue to whisk briskly until the mixture takes on a shiny look and pulls away from the sides of the bowl. (If this does not happen, your mixture is too warm and needs to cool down some. Just let it sit for a few minutes and try again.) Scrape down the sides of the bowl with a rubber spatula to assure all batter is evenly mixed in.

Sprinkle your dry mix over the mix and whisk it in making sure all dries are mixed in. Don-t need to do briskly, just thoroughly.

Using your rubber spatula, scrape batter into your pan. Make sure your batter is evenly distributed and fills all corners of your pan. You can also use an offset spatula to ensure even distribution.

Place in oven and bake for 25 minutes, or just until set on top. A toothpick or knife in the middle should give you a couple moist crumbs.

Let cool on a rack before trying to cut. Easier to cut once cool but if you can-t wait, by all means, go for it! They are delicious warm, too! And they stay moist for days.