Stone fruits are back in season and cherries happened to be the first one I baked with this weekend. These wholegrain cherry brownies were fab to start with! Stone fruit means summer to me. Loads and loads of them, in different shapes and varieties will remain there for a couple of months to come. And every year, I wait eagerly for their season to come.

I was supposed to bake a cake this weekend, as I had to travel back home. Kids would be waiting for me to come  get bake them a cake. But sadly, due to a last hour call at work, I had to cancel my travel. Poor kids would have to wait for another week. So, I dropped the idea of baking a cherry cake and instead baked these lovely, hearty, wholesome, filling wholegrain dark chocolate brownies topped with loads of fresh cherries.

Now when I say, they are wholesome, I literally mean it. All because, they have the goodness of oats and wholewheat flour. I just completely skipped out the refined plain flour. I keep on trying baking with whole grains these days. Though it seems daunting initially, but it actually isn’t really.

Wholegrain work well with earthy flavors such as a cinnamon scented coffee cake or for that matter they go equally good with chocolate too {got this inspiration from a sweet blogger friend, Deeba Rajpal of PassionateAboutBaking, an amazing baker and fantastic food stylist, a true source of inspiration}. These are full of energy and good to be packed in lunchbox or for an afternoon snack.

Wholegrain Cherry Brownies

2014-07-03 06:26:08

Wholegrain wholesome cherry brownies with goodness of seasonal fresh cherry, wholewheat and oats.

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Ingredients

1. 1 cup oat flour
2. 1/4 wholewheat flour
3. 2/3 cup unsweetened cocoa powder
4. 1/2 teaspoon baking powder
5. 1/8 teaspoon salt
6. 75 gm butter, at room temperature
7. 1 cup sugar
8. 1 teaspoon finely ground coffee
9. 2 eggs
10. 2 tablespoons low fat cream
11. 2 teaspoons vanilla extract
12. 1/2 cup bittersweet chocolate chips
13. 1/2 cup fresh or frozen cherries, chopped

Instructions

1. Preheat the oven at 180 degree C. Line a 8 x 8 inches square pan with parchment paper and keep aside.
2. In a bowl, whisk together both the flours, salt, baking powder and set aside.
3. In another bowl, beat the butter with sugar and coffee, until light and fluffy. Beat the eggs one at a time. Add cream, vanilla extract and chocolate chips.
4. Add the flour mixture and beat until a thick batter forms. Pour into the baking pan and top with cherries.
5. Bake for 25-30 minutes, until edges are slightly firm but center is soft. Let cool for 30 minutes, then cut into 12 equal squares.

By The White Ramekins

Adapted from Epicurious

Adapted from Epicurious

The White Ramekins http://thewhiteramekins.com/