- 1 cup freshly milled hard white wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla
Melt butter and peanut butter together. Add the remaining ingredients and stir until well blended. Press into a greased 9 x 13 pan. Bake in preheated 350F oven for 25-30 minutes. Cool and cut into squares. Makes about 2 dozen. ½ cup of cocoa may be added for an extra rich brownie.
CHOCOLATE BROWNIE VARIATION
To the above recipe, substitute 1/2 cup baker’s cocoa for the 1/2 cup peanut butter. Sucanat with Honey may be used instead of the regular Sucanat.
For an even softer brownie, you may substitute 1-1/2 cups of soft white wheat flour for the hard white wheat.
Use an 8-1/2 x 11 pan OR double the recipe for a 9 x 13 pan; bake as above.
To substitute carob for cocoa, use 1/2 cup carob powder and reduce the Sucanat to 1 cup.