Chewy Brownies

Ingredients:

1/2 Cup Butter (1 Stick)
1 Cup Brown Rice Syrup
1/2 Cup Rapdura Sugar
1/2 teaspoon Stevia
2 Cups Whole Wheat Flour
2 teaspoons Baking Powder
2 teaspoons Vanilla
4 eggs
1 Cup Cocoa Powder

Everything we Need

About the Ingredients:

Brown Rice Syrup - This is very sticky and gooey. It will make your brownies chewy.

Rapdura Sugar - Made from dehydrated sugar cane, without processing, this natural sugar retains nutrients such as Iron and Vitamin C.

Whole Wheat Flour - Using Bob's Red Mill Stone Ground Whole Wheat flour will make the brownies chewier. If you use regular graham flour, the brownies will be more bread-like. Either type is acceptable.

Stevia - If you aren't using 100% pure stevia, use the amount that the package says equals 2 cups of sugar.

Method:

Preheat oven to 350 degrees.

Place butter, brown rice syrup, rapdura sugar, and stevia in a glass bowl and microwave for one minute.

Stir until all the butter is melted.

Allow to cool completely.  Add eggs.  Mix well.   In a separate bowl, combine the flour and baking powder.  Add the butter mixture to the flour mixture and blend well.  Add the cocoa.  Mix will.

Coat a rectangle baking pan with butter and then line it with parchment paper.  Spread the brownie mix evenly into the pan.

Bake for 30 minutes.  Allow to cool about 10 minutes.  Simply lift the parchment paper from the pan and transfer to a cutting board.

Cut into squares.

Notes:

If you've used my facebook brownie recipe, this one is different in that it substitutes brown rice syrup for agave nectar.  The brown rice syrup makes the brownies thicker and chewier (less cake-like).  Since brown rice syrup isn't very sweet, I doubled the amount of stevia from my facebook recipe.  We like this recipe better but if you like cake-like brownies, you'll probably like the facebook recipe.

I've read that if you leave the brownies overnight, the bran taste from the wheat flour disappear, however, we've never been patient enough to test that theory.