Cornmeal Brownies Recipe

Make this fun cornmeal brownies recipe for a new take on an old favorite.
By Karen Keb
January/February 2013
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Cornmeal gives traditional brownies a delightful texture and taste. Try to use stone-ground or home-grown cornmeal for the most nutritional benefit and flavors.
Photo By Karen Keb


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Adding cornmeal to any baked goods lends a delightful texture and nuttiness. I like to use stone-ground or home-ground cornmeal because it’s less-refined, rich in vitamins, and full of flavor. These cakelike brownies almost qualify as “good for you” because of the whole grains. Let’s just say they’re “better for you” than some!   

MAIN ARTICLE:
The Very Best Chocolate Recipes
 

Cornmeal Brownies Recipe 

2 ounces unsweetened chocolate 
1/2 cup (1 stick) butter 
1/2 cup all-purpose flour 
1/2 cup stone ground cornmeal
1/2 teaspoon baking powder
 
1 teaspoon cinnamon 
4 eggs 
1/2 teaspoon vanilla 
1 cup sugar 
1/2 cup packed brown sugar 
1/2 cup chopped peanuts, plus extra for sprinkling, optional 
1/2 cup semi-sweet or bittersweet chocolate chips  

Heat oven to 350°F. Grease 8-by-12-inch brownie pan (or 8-by-8-inch square pan); set aside.  

Melt chocolate and butter in microwave. Set aside to cool.  

In medium bowl, combine flour, cornmeal, baking powder and cinnamon.  

In large bowl, beat eggs until foamy; beat in vanilla and sugar.  

By hand, slowly stir in chocolate mixture. Fold in dry ingredients, nuts and chocolate chips.  

Pour into prepared pan and, if desired, crush some nuts and sprinkle on top of the batter.  

Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely before slicing. Yields 12 brownies. 








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