Barry'S Brownies
Rich, fudgy brownies with a wholesome twist of whole wheat pastry flour, cocoa, and crunchy pecans, perfect for satisfying dessert cravings or sharing with friends.
Ingredients
Instructions
- Sift together the whole wheat pastry flour, cocoa powder, baking powder, and salt.
- Mix in the brown sugar until well combined.
- Beat in the corn oil and eggs, then stir in the semi-sweet chocolate chips.
- Add the vanilla extract and chopped pecans, mixing well.
- Pour the batter into a greased and floured 9-inch square pan.
- Bake in a 350°F (175°C) oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of espresso powder to the dry ingredients. If you don't have whole wheat pastry flour, all-purpose flour works well as a substitute. To make these brownies gluten-free, use a 1:1 gluten-free flour blend. For an extra fudgy texture, reduce the baking time slightly. You can also mix in other nuts or swap pecans for walnuts.
Serving Suggestions
These brownies are delicious on their own, but you can elevate them by serving with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They also pair beautifully with a cup of coffee or a tall glass of milk. For a twist, try serving alongside a slice of Nut-Brown Pound Cake for a delightful dessert platter.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week or freeze for up to three months. To reheat, microwave a brownie for about 10-15 seconds until warm, or enjoy straight from the fridge for a chilled treat.
Nutrition & Diet Analysis (per serving)
Each serving of Barry'S Brownies contains roughly 375 calories, with 4g protein, 11g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 744mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of sugar in this recipe?
Yes, you can substitute granulated sugar for brown sugar, but it will alter the flavor and texture slightly. Brown sugar adds moisture and a rich flavor, while granulated sugar will make the brownies less dense.
Can I omit the nuts from the brownies?
Absolutely! If you prefer a nut-free version, simply leave out the chopped pecans. You can also replace them with additional chocolate chips if you want to maintain a similar texture.
How can I tell when the brownies are done baking?
To check for doneness, insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs, they are perfectly baked. If the toothpick is clean, they may be overbaked, so keep an eye on them in the last few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).