Recipe: Whole Wheat Brownie Mix

WHOLE WHEAT BROWNIE MIX

"Here's one way to get your kids to eat whole wheat-use it to make brownies!" suggests Roni Goodell from Spanish Fork, Utah. "My Mom baked these often when I was younger. They're so good, they don't need frosting."

FOR THE BROWNIE MIX:
4 cups sugar
3 cups whole wheat flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons salt
1 cup shortening

In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs.

Store in an airtight container in the refrigerator or freezer for up to 3 months.

Yield: about 4 batches (about 11 cups total).

TO PREPARE THE BROWNIES:
Yield: 1 batch, 16 brownies

2 eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

In a bowl, combine eggs, vanilla and 2-1/2 cups brownie mix* until blended (batter will be stiff.) Stir in nuts if desired. Spread into a greased 8-in. square baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

*Contents of brownie mix may settle during storage. When preparing recipe, spoon mix into a measuring cup.

Source: Quick Cooking magazine, November/December 2000