The Best Brownies Made With Fresh Milled Flour
These are the best brownies I have ever eaten, and they are made with Fresh milled flour! I stumbled upon this recipe while I made a mistake making my Blondie recipe. (You can find that recipe HERE.) I accidently dumped my chocolate chips in while my Blondie batter was too hot, and well let’s just say it became a happy accident.
These brownies are chewy and delightful, and they start out with the magical technique of browning butter! If you have never browned butter for a recipe, you are in for a real treat! It is easier than you might think, and I have a video to walk you through it each step of the way I will be there! HERE is that video. Get ready for the most heavenly aroma to fill your home, because brown butter smells so wonderful, I can’t even explain it. So, you just have to try it for yourself!
Ingredients To Make Fresh Milled Flour Brownies
- 1&1/2 cup brown sugar 320g
- 1/2 cup butter 115g (1 stick, use butter and not margarine.)
- 1 cup chocolate chips (you can use semi-sweet, dark, or milk chocolate depending on what flavor profile you are looking for.)
- 1&1/2 cup Fresh Milled Flour 180g (I mill about 1 cup of soft white wheat berries)
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tsp Vanilla Extract
- 3 Large eggs
- 1/8 cup cocoa powder (mounded 1/8 cup)
Instructions To Make Brownies With Fresh Milled Flour
Browning The Butter
- Firstly, brown the butter- In a large pot (much larger than the butter amount you want to brown), turn it on to Medium to Medium-High heat, and then put in the butter. Stay close, and stir often. It will bubble, then foam. When it foams you will notice it climbing the pan, make sure to keep stirring at this point so it doesn’t burn. Once the butter solids have turned brown, remove from heat.
- Add brown sugar & stir until combined. It may look a little greasy at this point, but that is normal.
- Add the chocolate chips and stir to melt with the warm butter and sugar. Set this aside while you continue with the dry ingredients.
Finishing The Batter
- Secondly, Mill the flour.
- Then, add salt, baking powder, and cocoa powder to the flour, and whisk together to incorporate.
- Preheat Oven to 350*F
- Grease or line a 9×13 pan. (You can bake in a 8×8 for thicker brownies, bake longer – see directions below.)
- Put butter, sugar, chocolate mixture into a stand mixer, and mix. Check the temperature of the mixture and make sure it is under 130*F (so you don’t cook the eggs.)
- Add vanilla extract and mix, then add eggs and mix to combine. (Don’t over mix, because it will make it more of a cake mixture if you add too much air into the mixture.)
- Then, add the dry ingredients, and mix just until combined. Don’t overmix here either.
- If you wanted to add any optional add-ins like more chocolate chips, nuts, or etc now would be the time to add those in.
- Pour & spread the brownie batter into your prepared pan.
- Bake for 20-30 minutes, until a tooth pick comes out clean. the edges should just be starting to separate from the pan. (Bake for 30-40 minutes for an 8×8 pan.)
- Allow to cool, then cut. They will setup more as they cool as well.
How To Store Fresh Milled Flour Brownies
To store the Brownies (If you have any left, lol) wrap them in beeswax cloth, cling film, plastic bag, or any airtight container. Store on the counter at room temperature for 3-5 days. The flavors just get better the next day! For longer term storage, let them cool completely, then slice them, and then put in a freezer safe container or bag. They will last in the freezer for up to 6 months. To eat, just put on the counter for 1-2 hours to thaw. Then, enjoy!
Brown Butter Chewy Brownies Video
Shop This Post
Checkout Some Of My Other Fresh Milled Flour Recipes
Fresh Milled Flour Recipe Index
Brown Butter Brownies Made With Fresh Milled Flour Printable Recipe
Brownies With Brown Butter (Fresh Milled Flour Recipe)
Ingredients
- 1&1/2 cup brown sugar 320g
- 1/2 cup butter 115g 1 stick, use butter and not margarine.
- 1 cup chocolate chips you can use semi-sweet, dark, or milk chocolate depending on what flavor profile you are looking for.
- 1&1/2 cup Fresh Milled Flour 180g I mill about 1 cup of soft white wheat berries
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tsp Vanilla Extract
- 3 Large eggs
- 1/8 cup cocoa powder mounded 1/8 cup
Instructions
- Firstly, brown the butter- In a large pot (much larger than the butter amount you want to brown), turn it on to Medium to Medium-High heat, and then put in the butter. Stay close, and stir often. It will bubble, then foam. When it foams you will notice it climbing the pan, make sure to keep stirring at this point so it doesn't burn. Once the butter solids have turned brown, remove from heat.
- Add brown sugar & stir until combined. It may look a little greasy at this point, but that is normal.
- Add the chocolate chips and stir to melt with the warm butter and sugar. Set this aside while you continue with the dry ingredients.
- Secondly, Mill the flour.
- Then, add salt, baking powder, and cocoa powder to the flour, and whisk together to incorporate.
- Preheat Oven to 350*F
- Grease or line a 9×13 pan. (You can bake in a 8×8 for thicker brownies, bake longer – see directions below.)
- Put butter, sugar, chocolate mixture into a stand mixer, and mix. Check the temperature of the mixture and make sure it is under 130*F (so you don’t cook the eggs.)
- Add vanilla extract and mix, then add eggs and mix to combine. (Don’t over mix, because it will make it more of a cake mixture if you add too much air into the mixture.)
- Then, add the dry ingredients, and mix just until combined. Don’t overmix here either.
- If you wanted to add any optional add-ins like more chocolate chips, nuts, or etc now would be the time to add those in.
- Pour & spread the brownie batter into your prepared pan.
- Bake for 20-30 minutes, until a tooth pick comes out clean. the edges should just be starting to separate from the pan. (Bake for 30-40 minutes for an 8×8 pan.)
- Allow to cool, then cut. They will setup more as they cool as well.
Video
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!
I made it and it is yummy!!
Thank you so much! I am so happy you liked them! Happy Baking!
Is it necessary to use soft wheat? I have the country living mill and it says not to use soft wheat in it ☹️
Soft wheat will give you a more tender result. If you have spelt, einkorn, or kamut that would probably work great! I recommend if using another kind of wheat to decrease the amount of flour by 1/4 cup (30g) or so. Hope that helps!
Is it 1 stick or 2 sticks of butter? Because the video shows 2 but the recipe says 1.
The written recipe is the correct one. I filmed the video twice, and the first time I made a double batch, and grabbed that clip on accident. The rest of the video was with 1 batch. Sorry for the confusion!
The video says to use 1 cup/2 sticks of butter but your recipe shows just 1/2 cup / 1 stick of butter. Which is correct?
Go with the written recipe! In the video I had filmed it more than once, and in the beginning I doubled the batch, then filmed it again for a single batch. I accidently used the first clip of my doubled batch. Sorry about that! This recipe with 1 stick (1/2 cup) is the accurate one for one batch. Hope that clears it up. Happy Baking!
Thank you!!
Welcome!
If I wanted to add sourdough discard….how would I best alter this recipe? Thanks so much
If you just want to add some starter you can add it in the batter before baking, about 1/2 cup 113g. If you want the full fermentation for it, then I would add the flour, eggs, and sourdough starter to a bowl, mix to incorporate. Then, cover and leave in the fridge overnight. Then the next day brown the butter, and continue recipe for there. Let me know how it turns out! Happy Baking!
Made a double batch and divided between a loaf pan and 9×13, because I like slightly thicker brownies. Took them to bible study and I never saw such a reaction before! The men and women all raved. The brown sugar made them seem not too sweet. I added small peppermint patties pressed into the batter a bit 4 across in the larger pan and sprinkled chopped walnuts on top of the loaf pan. Excellent recipe, obviously!
Yay! So happy to hear they were a hit! Those sound like yummy additions! Thanks for sharing!
Hands down the best brownies Ive ever made. Your website is def becoming a go to for fresh milled desserts. So far all were a hit that Ive tried from ur blog.
Yay! I am so happy to hear that! Thanks! 😊
Have you ever tried this with sucanat instead of brown sugar?
Yes! You can sub 1 for 1, super yummy! 😊
This came out delicious! However, it sank in the middle – any tips or ideas why?
If it sank in the middle, that could be an indication that it needed baked just a tad longer.
Could you make this recipe with honey or maple syrup?
I have not tried it with either of those, I am not sure the texture would turn out. But, you can use honey granules or Sucanat.
How does this recipe compare (dense, chewy, thick, etc…) with your make ahead dry mix brownie recipe?
They are a bit different from each other. These call for browned butter which makes them super chewy and delicious! The make ahead are more fudgy, but both are yummy in different ways, lol.
I baked these in a glass 8×8 pan and at 52 minutes they were still incredibly gooey and a puddle in the middle.
glass pans do take a bit longer to bake, but 52 minutes should do it. These do seem gooey when hot, and firm up into a chewy brownie as they cool.
My husband was craving brownies so I searched for a FMF recipe. They were delicious!! The whole family approved and said they were better than a box. I’ve also been instructed to keep this recipe for future use. Thank you.
Awesome! I am so happy to hear they were a hit! Thanks 🙂
The best brownie recipe ever! Moist and flavorful! We like to sprinkle extra chocolate chips on top before we pop them in the oven.
Yay! I am so happy to hear they were a hit! That sounds delicious! Thanks for sharing. 🙂