Sunrise Flour Mill
1 Cup (2 sticks) unsalted butter, softened
1 1/2 Cups sugar (unrefined if possible)
2 tsp vanilla
10 Tbsp unsweetened cocoa powder
1 tsp salt
1 1/2 Cups Sunrise Flour MIll Heritage Ultra-fine Whole Wheat Pastry Flour (or whatever SFM flour you have on hand), sifted
¼ cup whole milk
1 cup sugar (unrefined if possible)
¼ cup unsalted butter, softened (½ stick)
½ cup semi-sweet chocolate chips
Heat oven to 350F and grease a 9x13 pan.
In a large mixing bowl, cream butter with sugar.
Add eggs and vanilla and mix well.
Add dry ingredients, mixing well after every addition.
Pour batter into the prepared pan.
Bake for 25 minutes or until the top starts to crackle and a toothpick inserted comes out clean.
In a medium saucepan, bring milk, sugar and butter to a rolling boil.
Remove from heat
Add chocolate chips and stir constantly until completely melted.
Cool. The frosting should thicken as it cools. If you’re in a hurry, it can be refrigerated until it thickens.
Spread on cooled brownies.
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